On the fractional melting of milk fat and the properties of the fractions
On the fractional melting of milk fat and the properties of the fractions
复制标题
乳脂的分级熔化及其性质
DOI：
10.1002/jsfa.2740360517
复制
发表时间：
1985
影响因子：
4.1
通讯作者：
A. K. Girdler
中科院分区：
文献类型：
--
作者：
W. Banks;J. Clapperton;A. K. Girdler
从熔体中分离乳脂的标准方法产生固体馏分，在比用于分馏的温度低得多的温度下熔化。使用高浓度的水性洗涤剂，在氨的存在下作为离心的辅助，导致这种固体材料被分馏成半固体、塑料材料和结晶固体。该技术可直接应用于乳脂，在给定的分馏温度下产生三个馏分。根据甘油三酯数记录母体脂肪及其馏分的脂肪酸组成和分离。用差示扫描量热法给出了不同样品的熔化指纹图谱，并讨论了熔化热。
Standard methods of fractionating milk fat from the melt produce solid fractions that exhibit melting at temperatures considerably lower than that used for the fractionation. The use of high concentrations of aqueous detergent, in the presence of ammonia as an aid to centrifugation, has resulted in this solid material being sub-fractionated into a semi-solid, plastic material and a crystalline solid. The technique may be applied directly to milk fat to produce three fractions at a given fractionation temperature. Fatty acid compositions and separations according to triglyceride number are recorded for the parent fats and their fractions. Melting fingerprints, obtained by differential scanning calorimetry, are shown for the various samples, and the heats of melting are discussed.