Effects of Glyceroglycolipids Prepared from Various Natural Materials on Polymorphic Transformation of Cocoa Butter

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Monogalactosyldiacylglycerol (MGDG), digalactosyldiacylglycerol (DGDG) and trigalactosyldiacylglycerol (TGDG) were prepared from various natural materials. In all glyceroglycolipids, linoleic acid, linolenic acid, palmitic acid, oleic acid and stearic acid were the major components. The kinetics of polymorphic transformation on cocoa butter and the effect caused by the presence of the glyceroglycolipids prepared from carrot, corn, wheat flour and <i>Chlorella pyrenoidosa</i> were investigated. Each glyceroglycolipid can be incorporated at the level of 5% within the cocoa butter without changing the crystal lattice. The polymorphic transformation on cocoa butter was induced by continuous temperature cycling between 32 and 20°C at 12 h intervals and monitored with a differential scanning calorimeter. The test results indicated that MGDG and DGDG significantly retarded the polymorphic transformation from Form V to VI on cocoa butter compared with the control, with the addition of MGDG being the most effective. These results indicate that MGDG and DGDG extracted from various natural materials are effective in retarding the polymorphic transformation of cocoa butter.<br>

収録刊行物

  • Food science and technology research

    Food science and technology research 6(4), 320-323, 2000-11-01

    公益社団法人 日本食品科学工学会

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各種コード

  • NII論文ID(NAID)
    10013009002
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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