Some instrumental methods applied in food chemistry to characterise lactulose and lactobionic acid
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- 作者：Radla Zabian Bassetto Bisinellaa ; Jé ; ssica Caroline Bigaski Ribeiroa ; Cristina Soltovski de Oliveirab ; Tiago André ; Denck Colmanc ; Egon Schnitzlerb ; egons@uepg.br" class="auth_mail" title="E-mail the corresponding author ; Maria Lú ; cia Massona
- 关键词：Lactulose ; Lactobionic acid ; Thermal analysis ; Kinetic studies ; X-ray ; FTIR
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：295-298
- 全文大小：411 K
文摘
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Lactulose and lactobionic acid were analysed by instrumental methods.
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Optical microscope coupled to DSC allowed to observe the thermal transitions.
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Kinetic values were lactulose: Ea = 70.24 kJ mol−1 and lactobionic acid Ea = 232.76 kJ mol−1.
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Purity of lactulose (98%) was determined by Van’t Hoff equation.