猪油基单甘酯对棕榈硬脂结晶行为的影响

doi:10.7506/spkx1002-6630-20210812-166

食品科学 ›› 2022, Vol. 43 ›› Issue (20): 25-33.doi: 10.7506/spkx1002-6630-20210812-166

猪油基单甘酯对棕榈硬脂结晶行为的影响

苏爽，罗鑫，丁术轩，张日馨，李冰，李琳，张霞

（1.华南理工大学食品科学与工程学院，广东广州 510640；2.东莞理工学院化学工程与能源技术学院，广东东莞 523808）

出版日期:2022-10-25 发布日期:2022-10-26
基金资助:
国家自然科学基金联合基金项目（U1905202）；国家自然科学基金面上项目（31871758）；广东省自然科学基金项目（2020A1515011304）

Effect of Lard-based Monoacylglycerol on the Crystallization Behavior of Palm Stearin

SU Shuang, LUO Xin, DING Shuxuan, ZHANG Rixin, LI Bing, LI Lin, ZHANG Xia

(1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;2. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China)

Online:2022-10-25 Published:2022-10-26

摘要/Abstract

摘要： 为控制脂肪晶体网络结构的形成，优化最终产品的质量，以本实验室自制的猪油基单甘酯（lard-based monoacylglycerol，L-MAG）作为结晶改良剂加入到棕榈硬脂（palm stearin，PS）中并与之充分混合，研究不同结晶温度（4、15、20 ℃）下L-MAG对PS的等温结晶动力学、微观结构、热性质、晶型以及硬度的影响。结果表明，L-MAG与PS的脂肪酸组成种类相同，含量有所不同。L-MAG的添加可以降低PS的结晶速率和结晶程度，但是，这一作用受结晶温度和L-MAG质量分数的影响。结晶温度越高，L-MAG降低PS的结晶速率和平衡时固体脂肪含量越明显。当L-MAG质量分数在1%～4%范围内，L-MAG对PS结晶程度的降低作用与浓度呈正比。差示扫描量热仪和X射线衍射结果表明L-MAG可以促进PS中低熔点组分的结晶，而不会引起晶型的改变（为β’型）。此外，L-MAG可以促使PS形成更加紧密有序、空间填充度大的结晶网络，从而增加样品的硬度。通过调控结晶温度和L-MAG的浓度，可以调控PS的结晶行为，从而调控其相关食品体系的品质。

关键词: 猪油基单甘酯；棕榈硬脂；等温结晶；热性质；晶型

Abstract: In order to control the formation of fat crystal network structure and optimize the quality of the final product, this work aimed to investigate the effect of lard-based monoacylglycerol (L-MAG) on the isothermal crystallization kinetics, microstructure, thermal behavior, polymorphism and hardness of palm stearin (PS) at different temperatures of 4, 15 and 20 ℃. Our results showed that the types of fatty acids in L-MAG were identical to those in PS, but the contents of fatty acids were different between them. L-MAG could decrease the crystallization rate and extent of PS. However, this effect depended on the concentration of L-MAG and crystallization temperature. The effect of L-MAG on reducing the crystallization rate and the solid fat content value at equilibrium was more significant when the crystallization temperature was higher. Furthermore, this effect was proportional to the concentration of L-MAG in the range of 1% to 4%. Results of differential scanning calorimetry (DSC) and X-Ray diffraction (XRD) suggested that L-MAG could promote the crystallization of low-melting fractions and had little effect on the polymorphism of PS. Moreover, the hardness of PS increased after addition of PS, which could be attributed to the formation of a more compact and orderly crystal network with a high degree of space filling. The crystallization behavior of PS could be modified to improve the quality of the final product by controlling the concentration of L-MAG and crystallization temperature.

Key words: lard-based monoacylglycerol; palm stearin; isothermal crystallization; thermal behavior; polymorphism

中图分类号:

TS201

苏爽，罗鑫，丁术轩，张日馨，李冰，李琳，张霞. 猪油基单甘酯对棕榈硬脂结晶行为的影响[J]. 食品科学, 2022, 43(20): 25-33.

SU Shuang, LUO Xin, DING Shuxuan, ZHANG Rixin, LI Bing, LI Lin, ZHANG Xia. Effect of Lard-based Monoacylglycerol on the Crystallization Behavior of Palm Stearin[J]. FOOD SCIENCE, 2022, 43(20): 25-33.

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猪油基单甘酯对棕榈硬脂结晶行为的影响

Effect of Lard-based Monoacylglycerol on the Crystallization Behavior of Palm Stearin

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