Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles
| Autor: | George A. van Aken, Pere R. Ramel, Daylan A. Tzompa-Sosa, Hein J.F. van Valenberg |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Physics and Physical Chemistry of Foods law.invention lipid polymorphism 03 medical and health sciences X-Ray Diffraction law Polymorphism (biophysics) Animals Crystallization Triglycerides Unsaturated fatty acid VLAG 030109 nutrition & dietetics Chromatography Chemistry milk fat crystallization Fatty Acids Isothermal crystallization General Chemistry β polymorphism X-ray diffraction Crystallography Food Quality and Design Milk Cooling rate Polymorphism (materials science) Milk fat X-ray crystallography Cattle triacylglycerol General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry 64 (2016) 20 Journal of Agricultural and Food Chemistry, 64(20), 4152-4157 |
| ISSN: | 1520-5118 0021-8561 |
| Popis: | In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS, and MF polymorphism was studied using X-ray diffraction. Results showed that TAG profile determines the polymorphic behavior of MF. Saturated TAG with carbon numbers 34-38 promoted the formation of α polymorphs, whereas unsaturated TAG with 52-54 promoted the formation of the β polymorphs. Furthermore, MFs with unsaturated fatty acid profiles were increased in unsaturated TAG with 52-54 carbons. The presence of MF crystals in the β polymorph has been controversial over the years as most authors mainly find MF crystals in the α and β′ form. In our work, we showed that the β polymorph is formed in MF on the basis of its TAG composition. |
| Databáze: | OpenAIRE |
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