Physicochemical properties of lard-based diacylglycerols in blends with lard
Physicochemical properties of lard-based diacylglycerols in blends with lard
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DOI：
10.1016/j.foodchem.2012.10.070
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发表时间：
2013-05-01
期刊：
影响因子：
8.8
通讯作者：
Xu, Xuebing
中科院分区：
文献类型：
--
作者：
Miklos, Rikke;Zhang, Hong;Xu, Xuebing
这项研究的目的是研究三酰甘油和二酰甘油的混合如何影响固体脂肪体系中的熔融和结晶性质。以猪油为基础的甘油二酯(DAG)与猪油按不同浓度(0%、1%、5%、10%、20%、50%、60%、70%、80%、90%和100%)混合。通过滴点(DP)、固体脂肪含量(SFC)、差示扫描量热法(DSC)和X射线衍射仪(X射线衍射仪)研究了聚合物的熔融和结晶性能。总体而言，DAG的影响被发现依赖于浓度。在猪油中添加5-50%的DAG时，猪油的糊化温度显著降低(P<；0.0001)，而当混合猪油中DAG含量超过60%时，猪油的糊化温度显著升高(P<；0.0001)。差示扫描量热分析表明，DAG改变了猪油的熔融和结晶形态。随着DAG浓度的增加(10-100%)，结晶开始点升高(P<；0.05)。当DAG含量增加到50%以上时，熔融峰和熔点一般略向高温移动。DAG含量为5%和10%时，偏移点降低。猪油中同时含有贝塔和贝塔‘晶体。在含有高浓度DAG的混合物中，β形式更为明显。标签和DAG的混合可以作为一种解决方案，以在含有固体脂肪的产品中实现特定的功能特性。(C)2012爱思唯尔有限公司。保留所有权利。
The objective of the study was to investigate how blending of triacylglycerols and diacylglycerols affected the melting and crystallisation properties in a solid fat system. Lard-based diacylglycerols (DAGs) were blended with lard in various concentrations (0%, 1%, 5%, 10%, 20%, 50%, 60%, 70%, 80%, 90%, and 100%). The melting and crystallisation properties were investigated by the determination of dropping point (DP), solid fat content (SFC), differential scanning calorimetry (DSC) and X-ray diffraction (XRD). In general, the effects of DAGs were found to be dependent on concentration. The DP was significantly (P < 0.0001) decreased when DAGs were added to the lard from 5-50%, whereas the DP was increased (P < 0.0001) when the blends contained more than 60% DAGs. The DSC thermograms showed that DAGs changed the melting and crystallisation profiles of lard. The crystallisation onset point increased (P < 0.05) with increasing the DAG concentrations (10-100%). The melting peaks and off-set points generally shifted slightly towards higher temperatures as the content of DAGs increased above 50%. DAG content of 5% and 10% resulted in lowering of the off-set point. The lard contained both beta and beta' crystals. The beta form was more pronounced in the blends with high concentrations of DAGs. Blending of TAGs and DAGs may serve as a solution to achieve specific functional properties in products containing solid fats. (C) 2012 Elsevier Ltd. All rights reserved.