Unsaturated fatty acid enriched vs. control milk triacylglycerols: Solid and liquid TAG phases examined by synchrotron radiation X-ray diffraction coupled with DSC

被引:16
作者
Bugeat, Simon [1 ,2 ,3 ]
Perez, Javier [4 ]
Briard-Bion, Valerie [1 ,2 ]
Pradel, Philippe [5 ]
Ferlay, Anne [6 ]
Bourgaux, Claudie [7 ]
Lopez, Christelle [1 ,2 ]
机构
[1] INRA, Sci & Technol Lait & Oeuf UMR1253, F-35000 Rennes, France
[2] Agrocampus Guest, UMR1253, STLO, F-35000 Rennes, France
[3] CNIEL, F-75314 Paris, France
[4] Synchrotron SOLEIL, F-91192 Gif Sur Yvette, France
[5] INRA Domaine Expt Marcenat, F-15190 Marcenat, France
[6] INRA, URH1213, Unite Rech Herbivores, F-63122 St Genes Champanelle, France
[7] Univ Paris 11, CNRS, UMR8612, F-92296 Chatenay Malabry, France
关键词
Triglycerides; Milk fat; Crystals; Polymorphism; Phase transition; Calorimetry; STRUCTURAL BEHAVIOR; CRYSTALLIZATION; TRIGLYCERIDES; FRACTIONS; POLYMORPHISM; STATE;
D O I
10.1016/j.foodres.2014.10.029
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The fatty acid composition of milk triacylglycerols (TAGs) can be modified to improve their nutritional properties and the long-term health of consumers. However, the consequences of an increase in unsaturated fatty acid (UFA) content on the physical properties of milk TAGs remain to be elucidated. This study aimed at comparing the crystallisation properties and melting behaviour of control vs. UFA-enriched milk TAGs using the coupling of time-resolved synchrotron X-ray diffraction and differential scanning calorimetry on cooling and then heating at 3 degrees C/min. On cooling from the melt, high crystallisation temperature (HCT) TAGs solidify from 15.8 degrees C in alpha 2L (45-49 angstrom) structures, then low crystallisation temperature (LCT) TAGs form alpha 3L structures with a higher thickness (755 angstrom vs. 71.5 angstrom) and a delay (8.5 degrees C vs. 12.1 degrees C) for UFA-enriched TAG. On heating, melting of TAGs crystals and formation of 3L(2) (64.7-80.1 angstrom) and beta' 2L(f) (40-44 angstrom) crystals associated with polymorphic reorganisations have been characterised. The organisation of TAG molecules in their liquid state revealed a higher thickness for UFA-enriched TAGs as compared to control TAGs. Such results improve the knowledge about the mechanisms of TAG crystallisation as a function of their FA composition and are important for the technological utilisation of UFA-enriched TAGs in food products. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:91 / 101
页数:11
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