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21.
Pekka Manninen Päivi Laakso Heikki Kallio 《Journal of the American Oil Chemists' Society》1995,72(9):1001-1008
This study demonstrates the usefulness of capillary supercritical fluid chromatography (SFC) for the characterization of triacylglycerols
of edible oils and fats. Triacylglycerols were separated according to the acyl carbon number and the degree of unsaturation
on a 25% cyanopropyl/25% phenyl/50% methylpolysiloxane stationary phase. Valuable information concerning the triacylglycerol
composition of berry oils was obtained, despite the overlapping of certain triacylglycerol peaks. Simultaneous analysis of
fat-soluble vitamins and triacylglycerols is not practical by capillary SFC with flame-ionization detection because of the
low concentration of naturally-occurring fat-soluble vitamins in edible oils. Therefore, higher loading of the sample, which
led to overloading of triacylglycerols, was required to get reasonable peaks for fat-soluble vitamins. The method was applied
to the characterization of triacylglycerols and tocopherols in sea buckthorn pulp and seed oil, and cloudberry seed oil without
any sample purification prior to SFC. In addition, the stationary phase proved useful for separating the more complex mixtures
of triacylglycerols found in milk fat and in fish oil. 相似文献
22.
L. A. Gioielli R. N. M. Pitombo M. Vitolo R. Baruffaldi M. N. Oliveira M. S. Augusto 《Journal of the American Oil Chemists' Society》1994,71(6):579-582
The lipase-catalyzed interesterification of oils and fats gives products that are unobtainable by chemical interesterification
methods. Acidolysis of babassu fat and palmitic acid, catalyzed by immobilized lipase (Lipozyme; Novo Industri, Bagsveard,
Denmark), was studied. The reactions were performed at 65°C with 5% w/w enzyme for 4 h. The molar proportions of babassu fat/palmitic
acid were 1∶0.1, 1∶0.3 and 1∶0.5. At the end of the reaction period, the catalyst particles were removed by filtration, and
the residual oil was extracted with organic solvent (diethyl ether). The recovered particles were then reused. The palmitic
acid content of babassu fat before and after acidolysis changed from 10 to 22% at a molar proportion of 1∶0.5. The equilibrium
was attained in about 4 h. The original water and enzymatic activities of Lipozyme were maintained after acidolysis. Water
sorption isotherms of the immobilized enzyme were determined at 25, 35 and 45°C. From the temperature dependence of the isotherms,
isosteric heats of sorption were evaluated by means of the Clausius Clapeyron equation. Monolayer moisture content was calculated
by means of the B.E.T. and Guggenhein-Anderson-De Boer analyses.
Paper presented at the International Meeting on Fats and Oils Technology, Universidade Estadual de Campinas, Brazil, 1991. 相似文献
23.
Hong?ZhangEmail author Lars?Saaby?Pedersen Dorther?Kristensen Jens?Adler-Nissen Hans?Christian Holm 《Journal of the American Oil Chemists' Society》2004,81(7):653-658
Lipozyme TL IM-catalyzed interesterification for the modification of margarine fats was carried out in a batch reactor at
70°C with a lipase dosage of 4%. Solid fat content (SFC) was used to monitor the reaction progress. Lipase-catalyzed interesterification,
which led to changes in the SFC, was assumed to be a first-order reversible reaction. Accordingly, the change in SFC vs. reaction
time was described by an exponential model. The model contained three parameters, each with a particular physical or chemical
meaning: (i) the initial SFC (SFC0), (ii) the change in SFC (ΔSFC) from the initial to the equilibrium state, and (iii) the reaction rate constant value (k). SFCo and ΔSFC were related to only the types of blends and the blend ratios. The rate constant k was related to lipase activity on a given oil blend. Evaluation of the model was carried out with two groups of oil blends,
i.e., palm stearin/coconut oil in weight ratios of 90∶10, 80∶20, and 70∶30, and soybean oil/fully hydrogenated soybean oil
in weight ratios of 80∶20, 65∶35, and 50∶50. Correlation coefficients higher than 0.99 between the experimental and predicted
values were observed for SFC at temperatures above 30°C. The model is useful for predicting changes in the SFC during lipase-catalyzed
interesterification with a selected group of oil blends. It also can be used to control the process when particular SFC values
are targeted. 相似文献
24.
Caroline Fauquant Valrie Briard Nadine Leconte Marie‐Caroline Michalski 《European Journal of Lipid Science and Technology》2005,107(2):80-86
The aim of this study was to characterize the fatty acid composition of the core and membrane of differently sized milk fat globules separated by microfiltration, which can now be used to manufacture dairy products. Native milk fat globules of various mean diameters, ranging from d43 = 2.3 µm to 8.0 µm, were obtained using microfiltration of raw whole milk. After milk fat globule washing, the milk fat globule membrane (MFGM) and the triglyceride core (TC) were separated by manual churning. After total lipid extraction from each fraction, their fatty acid composition was characterized using methyl ester analysis by gas chromatography. Regardless of season, no significant differences were observed in the fatty acid composition of the MFGM phospholipids. Conversely, significant differences were found in the fatty acid composition of TC; particularly, small fat globule TC contained more medium‐chain fatty acids and less stearic acid than large fat globule TC. These results show that the previously observed differences in total fatty acid composition among differently sized milk fat globules are due to their triglyceride composition and MFGM amount rather than to the composition of the MFGM. 相似文献
25.
Effect of DAG on milk fat TAG crystallization 总被引:1,自引:0,他引:1
Amanda J. Wright Alejandro G. Marangoni 《Journal of the American Oil Chemists' Society》2002,79(4):395-402
The effect of milk fat and standard DAG on the crystallization behavior of milk fat TAG (MF-TAG) was investigated. When milk
fat DAG were added to MF-TAG at the 0.1 wt% level, crystallization was delayed. Racemic purity was shown to be an important
factor in the ability of DAG to influence TAG crystallization. Only sn-1,2 isomers of blends of MF-TAG with 0.1 wt% of the racemic mixtures of dipalmitin and diolein increased the activation free
energy barrier to MF-TAG nucleation (ΔG
c
) and delayed the subsequent crystallization process by increasing the crystallization induction time (τSFC) determined from solid fat content-time measurements. Although crystallization kinetics were affected, the properties of
the resulting network structures remained unchanged upon addition of milk fat minor components at the 0.1 wt% level 相似文献
26.
P.?N.?Mayamol T.?Samuel C.?Balachandran A.?Sundaresan C.?ArumughanEmail author 《Journal of the American Oil Chemists' Society》2004,81(4):407-413
Several pilot-scale trials reported in this paper, using palm stearin-rice bran oil (PS-RBO) blends, obviously did not contain
trans FA (TFA), whereas the commercial products were found to contain 18–27% TFA. The effects of processing conditions such as
rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were
studied. The products were evaluated for their physicochemical characteristics using DSC, X-ray diffraction (XRD), HPLC, and
FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those
of hydrogenated commercial “vanaspati” samples. Analysis of the FA composition revealed that the formulated shortenings contained
15–19% C18∶2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850–1000 ppm with oryzanol
content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′
form, and there was less of the undesirable β form. 相似文献
27.
Maritza F. Díaz Gómez Goitybell Martínez Téllez Maikel Arteaga Cruz Rafael Garcés Mancheno 《Journal of the American Oil Chemists' Society》2006,83(11):943-946
Ozonized theobroma fat is used as raw material in the manufacture of pessaries and cosmetic creams. Ozonization of theobroma
fat with water was carried out at different applied ozone dosages, and the resultant PV, acid value, iodine value, total hydroperoxide
content, and FA content were determined. PV and total hydroperoxide content showed a notable increase with applied ozone dosage
up to 35.7 mg/g. Acid value varied slightly from 4.1 to 9.9 mg KOH/g, and the iodine value fell to zero. PV and total hydroperoxide
content increased slightly with a higher applied ozone dosage. The comparison of total hydroperoxide measurement using ferrous
oxidation in xylenol orange assay and traditional iodometric assay for PV determination showed a significant linear correlation.
Small amounts of oleic acid were found in ozonized theobroma fat samples with iodine value equaling zero, which demonstrated
that iodine value determination is an inexact assay. During ozonization of theobroma fat, an increase in acid value of 18.9-fold
with respect to the initial value was observed owing to decomposition of peroxide. 相似文献
28.
Aziz Tekin Melih Cizmeci Hulya Karabacak Muammer Kayahan 《Journal of the American Oil Chemists' Society》2002,79(5):443-445
Trans FA (TFA), solid fat contents (SFC), and slip melting points of 12 different tub and stick margarines marketed in Turkey were
examined in this study. No trans isomers were found in four margarines, which suggests they were formulated from interesterified or blended fats and oils.
The products with no TFA generally had more short-chain saturated FA, which suggests coconut oil-based oil components. TFA
content of the other 10 products varied from 7.7 to 37.8%. Compared to the products formulated in North America, Turkish margarines
contain more TFA and have higher SFC. 相似文献
29.
在有助剂和催化剂的作用下,采取低温、低压加氢技术。使氢化工艺能达到低温、低压、短氢化时间、氢化过程更加完善的目的。 相似文献
30.
Sabine Braipson-Danthine Claude Deroanne 《Journal of the American Oil Chemists' Society》2006,83(7):571-581
Several oils and fats often used for the industrial preparation of European shortenings were blended in binary systems. The
equilibrium (after 48 h at 15°C) solid fat contents (SFC; determined by pulsed NMR spectroscopy) were measured and plotted
against blend composition. SFC of the blends resulted from the SFC of each fat for the considered temperature as well as the
type of interaction existing between those fats (namely, ideal behavior, monotectic interaction, eutectic interaction, and
so on). The type of relationship fitted was dependent on the kind of interaction: Linear relationships were found for total
compatibility between fats, and polynomial-type (order 2) relationships were found for fats exhibiting incompatibility. Some
corresponding ternary oils and fats blends were also prepared and analyzed. Selected relationships (regression equations of
the fitted curves) obtained for binary blends were combined in order to calculate the SFC of the corresponding ternary blends.
Experimental values were generally close to predicted ones. The representation of SFC as a function of composition is interesting
as it allows one to determine rapidly and easily the type of molecular interaction between two fats and also to determine
equations that can be combined to calculate easily the SFC of corresponding ternary blends crystallized in the same way with
a good accuracy. The texture (hardness) of several binary and ternary blends was also measured. The combination of the results
obtained for SFC with the results obtained for the hardness of binary blends allows the prediction of the hardness of a corresponding
ternary blend under the same conditions. 相似文献