Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy

被引：19

作者：

da Silva, Roberta Claro ^{[1
]}

Schafer De Martini Soares, Fabiana Andrea ^{[1
]}

Maruyama, Jessica Mayumi ^{[1
]}

Dagostinho, Natalia Roque ^{[1
]}

Silva, Ylana Adami ^{[1
]}

Rodrigues Ract, Juliana Neves ^{[1
]}

Gioielli, Luiz Antonio ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Ave Prof Lineu Prestes 580,B16, BR-05508900 Sao Paulo, SP, Brazil

来源：

CHEMISTRY AND PHYSICS OF LIPIDS | 2016年 / 198卷

基金：

巴西圣保罗研究基金会;

关键词：

Triacylglycerols; Microscopy; Tripalmitin; Tristearin; Polymorphism; FAT; BEHAVIOR; KINETICS; INTERESTERIFICATION; MICROSTRUCTURE; POLYMORPHISM; SYSTEMS; FORMS; OIL;

D O I：

10.1016/j.chemphyslip.2016.04.004

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The crystallization behavior of lipids has important implications in industrial processing of food products, whose physical characteristics depend largely on crystallized fats. The study of the crystallization behavior and polymorphism of a pure lipid system is of great scientific importance as a means of gaining an understanding of the phenomena involved, serving as basic knowledge to help guide the addition or removal of these compounds in different raw materials. The crystallization behavior and polymorphism of pure tripalmitin (PPP) and tristearin (SSS) were investigated by Polarized Light Microscopy (PLM) and Differential Scanning Calorimetry (DSC) under different crystallization conditions. The polymorphic forms (beta' and beta) of PPP and SSS exhibited different morphologies depending on how they were obtained, either from a form recrystallization or from isotropic melt. Crystallization in the beta form was faster in SSS than in PPP, indicating that the process occurs faster in TAGs composed of longer fatty acid chains. Both beta' and beta polymorphic forms were obtained from a form recrystallization, albeit with predominance of the beta form. (C) 2016 Elsevier Ireland Ltd. All rights reserved.

引用

页码：1 / 9

页数：9

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