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  • 1 Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Str., 02-776, Warsaw, Poland
  • | 2 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, 166 Nowoursynowska Str., 02-776, Warsaw, Poland
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Abstract

In the study, β-lactoglobulin and vitamin D3 complexes were obtained through spray drying at inlet temperature of 120 or 150 °C. Additionally, complexes with lactose were synthesised. Modulated differential scanning calorimetry (MDSC) was used in order to explain the glass transitional behaviour of spray dried β-lactoglobulin–vitamin D3 and β-lactoglobulin–vitamin D3–lactose complexes and the influence of applied spray drying conditions on calorimetric parameters. The glass transition temperatures of the powders in this study ranged from 112.93 to 112.99 °C (Tg onset), from 118.42 to 119.20 °C (Tg midpoint) and from 122.07 to 125.08 °C (Tg endpoint). The present study has shown that the values of glass transition temperatures at aw = 0 did not differ significantly for studied samples obtained in a form of spray-dried powders, despite of various process conditions applied. The different values of heat capacity changes can be related to the various vitamin D3 content in tested samples.

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  • SJR Quartile Score (2018): Q2 Condensed Matter Physics
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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
4
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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