Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
复制标题
棕榈油馏分的热行为、等温结晶动力学和多晶型的比较分析
DOI：
10.3390/molecules18011036
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发表时间：
2013-01-15
期刊：
影响因子：
--
通讯作者：
Li B
中科院分区：
文献类型：
--
作者：
Zhang X;Li L;Xie H;Liang Z;Su J;Liu G;Li B
用差示扫描量热法(DSC)监测棕榈油硬脂(PS)和棕榈油(PO)的峰温变化，研究了PS和PO的热行为。并对其脂肪酸组成、脉冲核磁共振等温结晶动力学和等温微观结构进行了比较。结果表明，脂肪酸组成对结晶过程有重要影响。PS和PO均表现出多个吸热峰，而放热峰呈不规则峰形。一般情况下，冷却速度的增加与峰值尺寸的增加有关。将Avaimi方程应用于PS和PO的等温结晶，根据Avrami指数揭示了不同的成核和生长机理。由于三酰甘油(TAG)的饱和程度较高，PS很快达到结晶末期。在相同的等温条件下，较低温度下PS的Avrami指数与PO的Avrami指数相同，表明两种样品的过冷态结晶机理是相同的。根据偏光显微镜(PLM)图像，PS和PO的结晶形态不同。随着温度的升高，PS和PO的结晶网络结构逐渐疏松。
Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC). The fatty acid composition (FAC), isothermal crystallization kinetics studied by pulsed Nuclear Magnetic Resonance (pNMR) and isothermal microstructure were also compared. The results indicated that the fatty acid composition had an important influence on the crystallization process. PS and PO both exhibited more multiple endotherms than exotherms which showed irregular peak shapes. An increasing in cooling rate, generally, was associated with an increase in peak size. Application of the Avaimi equation to isothermal crystallization of PS and PO revealed different nucleation and growth mechanisms based on the Avrami exponents. PS quickly reached the end of crystallization because of more saturated triacylglycerol (TAG). The Avrami index of PS were the same as PO under the same isothermal condition at lower temperatrue, indicating that the crystallization mechanism of the two samples based on super-cooling state were the same. According to the polarized light microscope (PLM) images, crystal morphology of PS and PO was different. With the temperature increased, the structure of crystal network of both PS and PO gradually loosened.
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影响因子：
6.1
作者：
De Graef, Veerle;Foubert, Imogen;Dewettinck, Koen
通讯作者：
Dewettinck, Koen
影响因子：
2
作者：
Herrera, ML;Falabella, C;Añón, MC
通讯作者：
Añón, MC
影响因子：
2
作者：
Man, YBC;Haryati, T;Asbi, BA
通讯作者：
Asbi, BA
影响因子：
2
作者：
Chen, CW;Lai, OM;Chong, CL
通讯作者：
Chong, CL
影响因子：
3.3
作者：
Liu, Yuanfa;Meng, Zong;Wang, Xingguo
通讯作者：
Wang, Xingguo