Relationship between the Molecular Structures of Edible Oils and their Food Processing and Cooking Properties

研究了三酰基甘油(TG)的分子结构对乳化和油炸的影响。首先，为了阐明甘油三酯的分子结构与乳化性能之间的关系，测定了各种单一甘油三酯分子物种和食用油的乳化敏感性。磁化率随Tg的碳数和双键数目的增加而增加，但双键的作用占主导地位。此外，脂肪酸在甘油中的位置显著影响了TGS的碳数和脂肪酸基的双键成员，进而考察了TG分子结构对油炸特性的影响。随着Tg碳数的增加，吸油率和脱水率下降，而最大吸油率和最大脱水率基本相同。根据油的排水行为，将油分为固体脂肪和液体油两大类。在固体脂肪的情况下，最大排油率随着熔点的降低而增加。另一方面，在液体油的情况下，随着粘度的降低，醇的滤出率增加。这些结果表明，TG分子结构影响TGS的油炸性能。

In this study, the influence of triacylglycerol (TG) molecular structures on emulsifying and deep fat frying was investigated. First, in order to elucidate the relationship between the molelular structure and emulsification property of TG, the emulsification susceptibilities of various kinds of single TG molecular species and edible oils were determined. The susceptibility increased as the carbon number and double bond number of TG increased, but the effect of the double bond was predominant. Furthermore, this property was significantly affected by the carbon number and double bond member of fatty acid moeities in TGs rather tahn by the position of fatty acids in the glycerol moiety.Next, the influence of TG molecular structure on deep fat frying properties was investigated. As the carbon number of TG increased, the oil absorption rate and the dehydration rate decreased, whereas the maximal oil absorption and the maximal dehydration were almost similar. According to teh behavior of oil drainage, oils were classified into two groups, solid fats and liquid oils. In the case of solid fat, the maximal oil drainage increased as the melting point lowered. On teh other hand, the ol drainage rate increased as the viscosity decreased in the case of liquid oils. These results demonstrate that TG molecular structure affects the deep frying properties of TGs.