Decomposition of DSC curves of dairy products with Gaussian functions

Balázs Schäffer, Béla Schäffer, D. Lőrinczy

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

DSC measurements have wide application in the field of biochemical/ biophysical research to look into the melting behaviour of muscle proteins in different intermediate states of ATP hydrolysis cycle as well as in the field to develop dairy products. It was a demand to develop a deconvolution program to evaluate and interpret the background of DSC scans such a way that the decomposition into a proper function has to be simple and quick. There should be possible to choose the proper parameters as well as to calculate the data of decomposing curves with the simultaneous graphic representation of them including the resultant DSC scan as the sum of decomposing functions. In most cases Gaussian function is used for this purpose. Our main field of interest is the food physics where e.g. the proliferation of different probiotic bacteria follows a lognormal distribution, its first derivative is a Gaussian one, for this reason we have chosen it. The main parts of this PC program are: -the process of fitting and calculation of Gaussian functions, a multiple step correction of these function (optimal fitting), graphic representation of all functions. An example is shown for its application how to analyse the melting of butter fat.

Original languageEnglish
Pages (from-to)531-535
Number of pages5
JournalJournal of Thermal Analysis and Calorimetry
Volume82
Issue number2
DOIs
Publication statusPublished - Nov 2005

Keywords

  • DSC scans
  • Dairy products
  • Deconvolution
  • Gaussian function

ASJC Scopus subject areas

  • Condensed Matter Physics
  • Physical and Theoretical Chemistry

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