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Volume 18
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10.3390/Foods2022-12979
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Abstract

Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate †

by
Diana Mańko-Jurkowska
*,
Agnieszka Górska
and
Jakub Łukasiewicz
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
*
Author to whom correspondence should be addressed.
†
Presented at the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing, 1–15 October 2022; Available online: https://sciforum.net/event/Foods2022.
Biol. Life Sci. Forum 2022, 18(1), 43; https://doi.org/10.3390/Foods2022-12979
Published: 30 September 2022
(This article belongs to the Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing)
Versions Notes

Abstract

:
The aim of the study was to assess the possibility of using differential scanning calorimetry (DSC) in thermal analysis of fat isolated from three commercial whey protein concentrates (WPC) containing 80% whey protein in dry matter. In the first stage of the research, fat was extracted from WPC using the Folch method, and the fat fraction was analyzed for the fatty acid composition by gas chromatography (GC). In the next stage, the thermal properties of the fat were analyzed by DSC by determining the temperature and enthalpy of phase transitions of individual triacylglycerol fractions. The fatty acid profile of the tested samples was similar with the literature data for cow’s milk fat, which is dominated by saturated fatty acids (>60%), and the highest content is shown by palmitic acid (~30%) and oleic acid in the cis conformation (>23%). The fatty acid composition was related to the DSC melting profiles, where endothermic peaks of the low and/or medium and high melting triacylglycerol fractions in the temperature range of −5.5 °C to 35 °C were observed.

Supplementary Materials

The following are available online at https://www.mdpi.com/article/10.3390/Foods2022-12979/s1. Conference poster.

Author Contributions

Conceptualization, D.M.-J. and A.G.; methodology, D.M.-J. and A.G.; software, D.M.-J. and A.G.; validation, D.M.-J. and A.G.; formal analysis, D.M.-J. and J.Ł.; investigation, J.Ł; resources, D.M.-J. and J.Ł.; data curation, D.M.-J. and J.Ł.; writing—original draft preparation, D.M.-J. and J.Ł.; writing—review and editing, D.M.-J.; visualization, D.M.-J. and J.Ł.; supervision, D.M.-J.; project administration, D.M.-J.; funding acquisition, D.M.-J. All authors have read and agreed to the published version of the manuscript.

Funding

Research equipment was purchased as part of the “Food and Nutrition Centre—modernization of the WULS campus to create a Food and Nutrition Research and Development Centre (CŻiŻ)”, cofinanced by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014–2020 (Project No. RPMA.01.01.00-14-8276/17).

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Conflicts of Interest

The authors declare no conflict of interest.
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Share and Cite

MDPI and ACS Style

Mańko-Jurkowska, D.; Górska, A.; Łukasiewicz, J. Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate. Biol. Life Sci. Forum 2022, 18, 43. https://doi.org/10.3390/Foods2022-12979

AMA Style

Mańko-Jurkowska D, Górska A, Łukasiewicz J. Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate. Biology and Life Sciences Forum. 2022; 18(1):43. https://doi.org/10.3390/Foods2022-12979

Chicago/Turabian Style

Mańko-Jurkowska, Diana, Agnieszka Górska, and Jakub Łukasiewicz. 2022. "Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate" Biology and Life Sciences Forum 18, no. 1: 43. https://doi.org/10.3390/Foods2022-12979

APA Style

Mańko-Jurkowska, D., Górska, A., & Łukasiewicz, J. (2022). Assessment of the Possibility of Using Differential Scanning Calorimetry in Thermal Analysis of Fat Isolated from Whey Protein Concentrate. Biology and Life Sciences Forum, 18(1), 43. https://doi.org/10.3390/Foods2022-12979

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