THE PHYSICAL PROPERTIES OF MILK FATS OF DIFFERENT CHEMICAL COMPOSITIONS
THE PHYSICAL PROPERTIES OF MILK FATS OF DIFFERENT CHEMICAL COMPOSITIONS
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不同化学成分乳脂的物理特性
DOI：
10.1111/j.1471-0307.1976.tb00405.x
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发表时间：
1976
影响因子：
4.4
通讯作者：
M. Ferrie
中科院分区：
文献类型：
--
作者：
W. Banks;J. Clapperton;M. Ferrie
通过在奶牛的饮食中补充牛脂、棕榈油/棕榈酸的混合物或豆油，获得了一系列不同脂肪酸组成的乳脂。用差示扫描量热仪研究了乳脂的熔融行为。食用豆油产生的乳脂相当软（50%的结晶物质在8 ℃下熔化），而棕榈油/棕榈酸产生的乳脂相对较硬（50%的结晶物质在18- 3 ℃下熔化），来自食用牛脂的产品介于这两个极端之间，但其行为更接近于通过食用棕榈油/棕榈酸获得的乳脂。为了消除对具有非随机结构的乳脂甘油三酯的熔化行为的影响，还获得了实验乳脂样品在它们已经相互酯化后的热谱图。结果表明，对于具有本工作中使用的组成的乳脂，熔化行为由存在的棕榈酸的比例主导。
A series of milk fats of different fatty acid composition has been obtained by supplementing the diet of the dairy cow with tallow, a mixture of palm oil/palmitic acid or soya oil. The melting behaviour of the milk fats has been studied using the differential scanning calorimeter. Dietary soya oil yielded a butterfat which was fairly soft (50 per cent of the crystalline material melting at 8oC), whilst palm oil/palmitic acid gave a relatively hard butterfat (50 per cent of the crystalline material melting at 18-3oC), with the product derived from feeding tallow intermediate between these extremes, but closer in its behaviour to the butterfat obtained by feeding palm oil/palmitic acid. In order to eliminate the effect on the melting behaviour of milk fat triglycerides having non-random structures, thermograms were also obtained for samples of the experimental butterfats after they had been inter-esterified. The results suggest that, for the milk fats having the compositions used in this work, melting behaviour is dominated by the proportion of palmitic acid present.