Thermal analysis of lipids isolated from various tissues of sheep fats
Küçük Resim Yok
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The physical-chemical properties and fatty acid composition of sheep subcutaneous, tallow, intestinal, and tail fats were determined. Sheep fat types contained C(16:0), C(18:0), and C(18:1) as the major components of fatty acid composition (19.56-23.40, 20.77-29.50, 32.07-38.30%, respectively). Differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T (peak)) of tallow and intestinal fats were similar and determined as 31.25-24.69 and 7.44-3.90 A degrees C, respectively, for crystallization peaks and 15.36-13.44 and 45.98-44.60 A degrees C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and -2.13 A degrees C for crystallization peaks and 6.56 and 33.46 A degrees C for melting peaks) differed remarkably from those of other fat types.
Açıklama
17th Russian International Conference on Chemical Thermodynamics in Russia -- 2009 -- Russian Acad Sci, Kazan, RUSSIA
Anahtar Kelimeler
Sheep fats, Fatty acids profile, Differential scanning calorimetry (DSC)
Kaynak
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
101
Sayı
1
