Crystallization and phase behavior of fatty acid esters of 1,3 propanediol III: 1,3 propanediol dicaprylate 1,3 propanediol distearate (CC/SS) and 1,3 propanediol dicaprylate 1,3 propanediol dipalmitate (CC/PP) binary systems

被引:9
作者
Abes, Madjid [1 ]
Bouzidi, Laziz [1 ]
Narine, Suresh S. [1 ]
机构
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Alberta Lipid Utilizat Program, Edmonton, AB T6G 2P5, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
1,3 propanediol of fatty acid esters (PADEs); fatty acids; lipids; polymorphism; XRD; DSC; SFC; phase behavior; phase diagram; miscibility;
D O I
10.1016/j.chemphyslip.2007.11.001
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 phase behavior of the 1,3 propanediol dicaprylate/1,3 propanediol distearate (CC/SS) and the 1,3 propanediol dicaprylate/1,3 propanediol dipalmitate (COPP) binary systems were investigated using different techniques. The two systems presented essentially the same overall features. XRD measurements detected CC-CC, PP-PP and SS-SS bilayers which crystallized in beta forms but no mixed bilayers for all mixtures. The phase diagrams of both systems were comparable and displayed a monotectic behavior. As strongly evidenced by XRD data, both phase diagrams suggested that CC, PP and SS formed largely separate phases but were probably not completely immiscible. Avrami analysis of SFC vs. time indicated heterogeneous nucleation and spherulitic crystal development from sporadic nuclei. However, noticeable differences in the manifestation of the molecular interactions have been detected at all levels of structure and confirmed by the interchange coupling determined by the enthalpy of melt, the final SFC and the hardness data. This was obviously related to the difference in chain size between SS and PP molecules. The effect on texture was highlighted by drastic microstructural differences between the two systems. Furthermore, the differences in nucleation and crystal growth, the more pronounced tendency for phase separation in the CC/SS system compared to the CC/PP system, and the relatively better crystallization of the CC/PP mixtures, particularly visibly for x(CC) <= 0.3 compared to the CC/SS mixtures were associated with the chain length difference. (C) 2007 Elsevier Ireland Ltd. All rights reserved.
引用
收藏
页码:110 / 124
页数:15
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