کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6397962 1628489 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols
ترجمه فارسی عنوان
اثر افزودن دی سیکل گلیسرول بر خواص ترشح تری سیل گلیسیرین خالص
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

The objective of this study was to investigate the effects of blending triacylglycerols (TAGs) and diacylglycerols (DAGs) on the melting and crystallization properties in a fat system. To this end, differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM) methods were used. Different DAGs (diolein-OO, dipalmitin-PP and distearin-SS) were added at 5% to each TAG (triolein-OOO, tripalmitin-PPP and tristearin-SSS). DSC results showed that the addition of DAGs delayed the onset of crystallization of saturated TAGs (PPP and SSS). By contrast, the addition of DAGs to unsaturated TAG (OOO) accelerated the onset of crystallization, with the appearance of an extra crystallization peak upon the addition of SS and PP. PLM results revealed that the addition of OO affected the polymorphic transition of the TAGs studied findings were consistent with DSC melting curves and XRD results.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 55, January 2014, Pages 436-444
نویسندگان
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