Triglycerides obtained by dry fractionation of milk fat 2. Thermal properties and polymorphic evolutions on heating

被引：41
|
作者：
Lopez, Christelle [1 ]
Ollivon, Michel [2 ]
机构：
[1] INRA, STLO, Equipe Interact Struct Fonct Proteines & Lipides, UMR 1253, F-35042 Rennes, France
[2] Univ Paris Sud, CNRS, Equipe Physicochim Syst Polyphases, UMR 8612, F-92296 Chatenay Malabry, France
来源：
CHEMISTRY AND PHYSICS OF LIPIDS | 2009年 / 159卷 / 01期
关键词：
Triglyceride; Polymorphism; Solid fat content; X-ray diffraction; Differential scanning calorimetry; X-RAY-DIFFRACTION; STRUCTURAL BEHAVIOR; CREAM;
D O I：
10.1016/j.chemphyslip.2009.02.009
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 crystallographic and thermal properties of milk fat and fractions were investigated on heating using the coupling of synchrotron X-ray diffraction with differential scanning calorimetry. We showed that recrystallisations occurred during the heating of the stearin and the olein fractions with the formation of a beta'2L(41.1-42.6 angstrom) structure and a beta'3L(66 angstrom) structure, respectively. By creating a quantified solid-liquid phase behaviour versus temperature diagram, the amount of the solid and liquid phases and the relative proportion of each of the crystalline structures within the solid phase were determined. (C) 2009 Elsevier Ireland Ltd. All rights reserved.
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页码：1 / 12
页数：12
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