کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
599561 1454279 2015 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Toward a better determination of dairy powders surface composition through XPS matrices development
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Toward a better determination of dairy powders surface composition through XPS matrices development
چکیده انگلیسی


• Matrices were used on milk powders to transform surface atomic composition (C, O, N) in surface component composition (lactose, proteins, lipids).
• Two new matrices based on the surface bond composition were for the first time tested on milk powders.
• The atomic based experimental matrix was the most reliable and gave results very close to the bulk composition of mixtures.

The surface composition of dairy powders prepared by mixing various amounts of micellar casein (MC), whey proteins isolate (WPI), lactose, and anhydrous milk fat (AMF) was investigated by XPS measurements. The use of matrices are generally accepted to transform surface atomic composition (i.e., C, O, N contents) into surface component composition (i.e., lactose, proteins, lipids). These atomic-based matrices were revisited and two new matrices based on the surface bond composition were developed. Surface compositions obtained from atomic and bond-based matrices were compared. A successful matrix allowing good correlations between XPS predicted and theoretical surface composition for powders free from fat was identified. Nevertheless, samples containing milk fat were found to present a possible segregation of components owing to the AMF overrepresentation on the surface. Supplementary analyses (FTIR, SEM) were carried out in order to investigate the homogeneity of the mixtures.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces B: Biointerfaces - Volume 125, 1 January 2015, Pages 12–20
نویسندگان
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