کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594149 | 1492120 | 2015 | 43 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Crystal structures and morphologies of fractionated milk fat in nanoemulsions
ترجمه فارسی عنوان
ساختارهای کریستالی و مورفولوژی چربی شیر تقسیم شده در نانو امولسیون ها
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The triacylglycerol (TAG) crystal structures and morphologies of fractionated milk lipids in nanoemulsions were investigated at 4 °C. Droplet size (0.17 versus 1.20 μm), lipid composition (stearin versus olein) and cooling rate (1 versus 10 °C minâ1) had an influence on the structural properties. Five crystal polymorphs (α, βâ²1, βâ²2, β1, and β2) were formed with either triple and/or double chain length structures in the solid phases of the emulsified systems. X-ray scattering peak intensities were reduced with the nanoemulsion particles. The internal structure of TAG exhibited stacking of individual lamellar layers (3.8-4.2 nm). Various anisometric shapes of fat nanoparticles were formed due to a highly sharp curvature of the nano-size droplets. The shape of olein nanoparticles was more polyhedral compared to the stearin. TAG crystals arranged in a planar-layered organisation at the slower cooling rate. These differences imply that the nanometric confinement of oil droplets modifies the fat crystal habit.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 157-167
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 157-167
نویسندگان
Tuyen Truong, Garry P. Morgan, Nidhi Bansal, Martin Palmer, Bhesh Bhandari,