Scopus
YÖKSİS Eşleşti
Thermal analysis of lipids isolated from various tissues of sheep fats
Journal of Thermal Analysis and Calorimetry · Ocak 2010
YÖKSİS Kayıtları
Thermal analysis of lipids isolated from various tissues of sheep fats 101 403 409
Journal of Thermal Analysis and Calorimetry · 2010 SCI-Expanded 4 atıf
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiJournal of Thermal Analysis and Calorimetry
Yayın TarihiOcak 2010
Cilt / Sayfa101 · 403-409
Scopus ID2-s2.0-77954085906
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 °C, respectively, for crystallization peaks and 15.36-13.44 and 45.98-44.60 °C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and -2.13 °C for crystallization peaks and 6.56 and 33.46 °C for melting peaks) differed remarkably from those of other fat types. © 2009 Akadémiai Kiadó, Budapest, Hungary.
Yazarlar (2)
1
Mustafa Tahsin Yilmaz
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
Anahtar Kelimeler
Differential scanning calorimetry (DSC)
Fatty acids profile
Sheep fats
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
14
Atıf
2
Yazar
3
Anahtar Kelime