Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi, Xuebing Xu
{"title":"支链脂肪酸三酰甘油对棕榈油基混合物结晶的影响","authors":"Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi, Xuebing Xu","doi":"10.1002/aocs.12743","DOIUrl":null,"url":null,"abstract":"<p>The aim of this study was to assess how branched-chain fatty acid triacylglycerols (BCFA-TAG) at different concentrations (1–10 g/100 g) affect palm oil-based blend PO-PS (palm olein/palm stearin = 7/3, wt/wt) crystallization and other related performance. The addition of BCFA-TAG significantly affected the crystallization of PO-PS by accelerating the onset of PO-PS crystallization through promoting the nucleation of PO-PS crystals while delaying the growth of the crystals as a whole. The reduction in t<sub>1/2</sub> provided good evidence of the delay, with the effect of high concentrations (10 g/100 g) being the most pronounced. Adding BCFA-TAG to PO-PS reduced its solid fat content (SFC), with a more significant effect at higher concentrations (5, 8, and 10 g/100 g). After 48 h of crystallization at 25°C, BCFA-TAG induced a more compact and orderly crystalline network of PO-PS with an increase in space-filling, resulting in an increase in hardness. The crystal density of the higher concentration samples (PO-PS + 10% BCFA-TAG) decreased over storage time, suggesting a crystal dilution effect of high concentrations of BCFA-TAG. The PO-PS + 10% BCFA-TAG sample maintained the β′ crystalline form throughout the 30 days of storage without conversion to the β crystalline form, thus showing a positive effect of BCFA-TAG in alleviating the post-hardness of the palm oil.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 11","pages":"1089-1102"},"PeriodicalIF":1.9000,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of branched-chain fatty acid triacylglycerols on the crystallization of palm oil-based blends\",\"authors\":\"Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi, Xuebing Xu\",\"doi\":\"10.1002/aocs.12743\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The aim of this study was to assess how branched-chain fatty acid triacylglycerols (BCFA-TAG) at different concentrations (1–10 g/100 g) affect palm oil-based blend PO-PS (palm olein/palm stearin = 7/3, wt/wt) crystallization and other related performance. The addition of BCFA-TAG significantly affected the crystallization of PO-PS by accelerating the onset of PO-PS crystallization through promoting the nucleation of PO-PS crystals while delaying the growth of the crystals as a whole. The reduction in t<sub>1/2</sub> provided good evidence of the delay, with the effect of high concentrations (10 g/100 g) being the most pronounced. Adding BCFA-TAG to PO-PS reduced its solid fat content (SFC), with a more significant effect at higher concentrations (5, 8, and 10 g/100 g). After 48 h of crystallization at 25°C, BCFA-TAG induced a more compact and orderly crystalline network of PO-PS with an increase in space-filling, resulting in an increase in hardness. The crystal density of the higher concentration samples (PO-PS + 10% BCFA-TAG) decreased over storage time, suggesting a crystal dilution effect of high concentrations of BCFA-TAG. The PO-PS + 10% BCFA-TAG sample maintained the β′ crystalline form throughout the 30 days of storage without conversion to the β crystalline form, thus showing a positive effect of BCFA-TAG in alleviating the post-hardness of the palm oil.</p>\",\"PeriodicalId\":17182,\"journal\":{\"name\":\"Journal of the American Oil Chemists Society\",\"volume\":\"101 11\",\"pages\":\"1089-1102\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2023-09-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the American Oil Chemists Society\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12743\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12743","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Effects of branched-chain fatty acid triacylglycerols on the crystallization of palm oil-based blends
The aim of this study was to assess how branched-chain fatty acid triacylglycerols (BCFA-TAG) at different concentrations (1–10 g/100 g) affect palm oil-based blend PO-PS (palm olein/palm stearin = 7/3, wt/wt) crystallization and other related performance. The addition of BCFA-TAG significantly affected the crystallization of PO-PS by accelerating the onset of PO-PS crystallization through promoting the nucleation of PO-PS crystals while delaying the growth of the crystals as a whole. The reduction in t1/2 provided good evidence of the delay, with the effect of high concentrations (10 g/100 g) being the most pronounced. Adding BCFA-TAG to PO-PS reduced its solid fat content (SFC), with a more significant effect at higher concentrations (5, 8, and 10 g/100 g). After 48 h of crystallization at 25°C, BCFA-TAG induced a more compact and orderly crystalline network of PO-PS with an increase in space-filling, resulting in an increase in hardness. The crystal density of the higher concentration samples (PO-PS + 10% BCFA-TAG) decreased over storage time, suggesting a crystal dilution effect of high concentrations of BCFA-TAG. The PO-PS + 10% BCFA-TAG sample maintained the β′ crystalline form throughout the 30 days of storage without conversion to the β crystalline form, thus showing a positive effect of BCFA-TAG in alleviating the post-hardness of the palm oil.
期刊介绍:
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.