Length-scale Specific Crystalline Structural Changes Induced by Molecular Randomization of Pequi Oil
-
- Guedes Andréa Madalena Maciel
- Embrapa Agroindústria de Alimentos, Avenida das Américas
-
- Antoniassi Rosemar
- Embrapa Agroindústria de Alimentos, Avenida das Américas
-
- Galdeano Melicia Cintia
- Embrapa Agroindústria de Alimentos, Avenida das Américas
-
- Grimaldi Renato
- University of Campinas, Rua Bertrand Russel
-
- Carvalho Mario Geraldo de
- Rural University of Rio de Janeiro
-
- Wilhelm Allan Eduardo
- Embrapa Agroindústria de Alimentos, Avenida das Américas
-
- Marangoni Alejandro Gregorio
- University of Guelph
この論文をさがす
抄録
<p>Pequi fruit (Caryocar brasiliense Camb) is considered important since its pulp has a high content of oil and carotenoids. The oil’s triacylglycerols (TAGs) contain mainly oleic (~57%) and palmitic (~36%) fatty acids, distributed primarily among POO, POP/PPO, and OOO TAGs. It displays a tendency to fractionate upon storage and has a relatively low melting temperature (SFC of 4% at 25°C). Pequi oil was modified through chemical interesterification, which increased the PPP content to ~6%. This caused a flattening in the SFC-temperature profile, raising the end of melt temperature significantly (SFC of 4% at 39°C). The interesterified oil does not fractionate and is thermally stable up to 40°C, with an SFC-temperature profile resembling that of roll-in shortening (SFC of 31% at 16°C) despite containing high amounts of oleic acid. Crystallization and melting behavior changed. Crystal packing became more disorganized as evidenced by a significant decrease in crystalline domain size in the [001] direction from 42.3 nm to 32.1 nm. Polymorphism remained of the triclinic (β) subcell type but polytypism changed from the 3L to the 2L type. Polarized light microscopy demonstrated that interesterification dramatically decreased crystal size, consistent with a higher rate of nucleation in the material. Moreover, the dramatic improvement in physical stability and functionality was not accompanied by a significant decrease in total carotenoid content (~390 mg/kg).</p>
収録刊行物
-
- Journal of Oleo Science
-
Journal of Oleo Science 66 (5), 469-478, 2017
公益社団法人 日本油化学会
- Tweet
キーワード
詳細情報
-
- CRID
- 1390001204092398976
-
- NII論文ID
- 130005631535
-
- NII書誌ID
- AA11503337
-
- ISSN
- 13473352
- 13458957
-
- NDL書誌ID
- 028132673
-
- PubMed
- 28413191
-
- 本文言語コード
- en
-
- データソース種別
-
- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
-
- 抄録ライセンスフラグ
- 使用不可