Potential of neutron powder diffraction for the study of solid triacylglycerols

被引：1

作者：

Maynard-Casely, H. E. ^{[1
]}

Booth, N. ^{[1
]}

Leung, A. E. ^{[2
,5
]}

Stuart, B. H. ^{[3
]}

Thomas, P. S. ^{[4
]}

机构：

[1] Australian Nucl Sci & Technol Org, Australian Ctr Neutron Scattering, Locked Bag 2001, Kirrawee Dc, NSW 2232, Australia

[2] Australian Nucl Sci & Technol Org, Natl Deuterat Facil, Locked Bag 2001, Kirrawee Dc, NSW 2232, Australia

[3] Univ Technol Sydney, Ctr Forens Sci, 15 Broadway, Sydney, NSW 2007, Australia

[4] Univ Technol Sydney, Sch Math & Phys Sci, 15 Broadway, Sydney, NSW 2007, Australia

[5] European Spallat Source ERIC, Sci Act Div, S-22484 Lund, Sweden

来源：

FOOD STRUCTURE-NETHERLANDS | 2019年 / 22卷

关键词：

Neutrons; Triacylglycerol; Tripalmitin; Cocoa butter; Powder diffraction; MONOUNSATURATED TRIACYLGLYCEROLS; CRYSTALLIZATION; REFINEMENT;

D O I：

10.1016/j.foostr.2019.100124

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We present a high-resolution neutron powder diffraction study of the triclinic beta form of tripalmitin as well as in situ crystallisation experiments, monitored with neutron diffraction, conducted over three different cooling rates. We use the results from the high-resolution study to anticipate if neutron diffraction could be beneficial in differentiating the polymorphism in triacylglycerol systems. We extend on this to present analysis of a diffraction pattern of cocoa butter, to establish the potential for neutron diffraction to study the (hydrogenous) forms of triacylglycerols used in food production.

引用

页数：6

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