Influence of monopalmitin on the isothermal crystallization mechanism of palm oil

被引：56

作者：

Verstringe, Stefanie ^{[1
]}

Danthine, Sabine ^{[2
]}

Blecker, Christophe ^{[2
]}

Depypere, Frederic ^{[1
]}

Dewettinck, Koen ^{[1
]}

机构：

[1] Univ Ghent, Lab Food Technol & Engn, B-9000 Ghent, Belgium

[2] Univ Liege, Gembloux Agro Biotech, Lab Food Sci & Formulat, Gembloux, Belgium

来源：

FOOD RESEARCH INTERNATIONAL | 2013年 / 51卷 / 01期

关键词：

Palm oil; Monopalmitin; Crystallization; Microstructure; X-ray diffraction; Differential scanning calorimetry; MINOR COMPONENTS; BEHAVIOR; MODEL; KINETICS; FATS; MONOACYLGLYCEROLS; TRIGLYCERIDES; DIGLYCERIDES; SYSTEMS;

D O I：

10.1016/j.foodres.2012.12.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A multi-methodological approach (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)) was used to study the influence of monopalmitin (MP) on the isothermal crystallization process of palm oil (PO). MP was added in different concentrations up to 8% and the isothermal crystallization temperature was varied between 15 and 28 degrees C. From the DSC results, it was clear that the addition of MP leads to an earlier onset of crystallization along with the appearance of extra crystallization peaks. Combined with the results of the XRD measurements, a crystallization mechanism could be deduced. It was suggested that the high-melting MP initiated the crystallization process and induced a fractional crystallization of the PO triacylglycerols (TAGs), leading to a concentration of similar TAGs around MP cores. The PLM results indicated a coarser crystal structure through addition of MP to PO. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：344 / 353

页数：10

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