支链脂肪酸三酰甘油对棕榈油基共混物结晶的影响

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2023-09-12 DOI:10.1002/aocs.12743
Junze Han, Dongying Yang, Hong Zhang, Yanlan Bi, Xuebing Xu
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引用次数: 1

摘要

摘要本研究的目的是评估不同浓度(1-10 g/100 g)的支链脂肪酸三酰甘油(BCFA - TAG)对棕榈油基混合PO - PS(棕榈油/棕榈硬脂= 7/3,wt/wt)结晶和其他相关性能的影响。BCFA‐TAG的加入显著影响了PO‐PS的结晶,通过促进PO‐PS晶体的成核而加速了PO‐PS结晶的开始,同时延缓了晶体的整体生长。t1 /2的减少为延迟提供了很好的证据,高浓度(10克/100克)的效果最为明显。在PO - PS中加入BCFA‐TAG可以降低其固体脂肪含量(SFC),并且在较高浓度(5,8和10 g/100 g)下效果更显著。在25℃下结晶48小时后,BCFA‐TAG诱导PO - PS的结晶网络更加紧凑有序,空间填充增加,从而导致硬度增加。较高浓度样品(PO‐PS + 10% BCFA‐TAG)的晶体密度随着储存时间的推移而下降,表明高浓度BCFA‐TAG存在晶体稀释效应。PO - PS + 10%的BCFA - TAG样品在30天的储存过程中保持了β '结晶形式,没有转化为β结晶形式,因此显示了BCFA - TAG在减轻棕榈油后硬度方面的积极作用。
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Effects of branched‐chain fatty acid triacylglycerols on the crystallization of palm oil‐based blends
Abstract 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 1/2 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.
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
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.
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Issue Information Issue Information JAOCS special issue on advancement in plant protein-based emulsions Issue Information Issue Information
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