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Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax

机译:米糠油中低熔点蜡和高熔点蜡的结晶和胶凝行为:浆果蜡和向日葵蜡的案例研究

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摘要

Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 A degrees C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 A degrees C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.
机译:低熔点浆果蜡(BEW)被证明是一种良好的油性胶凝剂,对结构化油的稠度和柔韧性具有积极的贡献。尽管如此,BEW和相应的油凝胶的性能尚未得到深入研究。在这项研究中,研究了米糠油(RBO)中高熔点蜡向日葵蜡(SW)和低熔点蜡BEW之间结晶和胶凝行为的差异。熔化和结晶温度的差异可以用不同的化学组成来解释(SW中的长链蜡酯和BEW中的短链脂肪酸)。晶体习性的不均匀性(单向血小板与微晶颗粒)和多态性(斜方晶与六方晶)是造成各SW和BEW分子凝胶强度和硬度变化的原因。微晶BEW颗粒在5 A的温度下存放1个月期间发生排列和重组,从而导致BEW-油凝胶的凝胶强度和硬度增加。然而,尽管出现了球状结晶簇,但SW-油凝胶的胶凝特性在5 A的温度下4周后并没有显着差异。使用差示扫描量热法,偏振光显微镜,粉末X射线衍射和流变学进一步探索了蜡基烯烃在储存期间的物理性质变化。

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  • 来源
    《Food biophysics》 |2017年第1期|97-108|共12页
  • 作者单位

    Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium|Cantho Univ, Dept Food Technol, Coll Agr & Appl Biol, Can Tho, Vietnam;

    Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;

    Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;

    Univ Liege, Dept Food Sci, Gembloux, Belgium;

    Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;

    Vandemoortele R&D Ctr, Prins Albertlaan 79, B-8870 Izegem, Belgium;

    Univ Ghent, Fac Biosci Engn, Lab Food Technol & Engn, 653 Coupure Links, B-9000 Ghent, Belgium;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Rice bran oil; Sunflower wax; Berry wax; Crystallization; Gelation;

    机译:米糠油;向日葵蜡;浆果蜡;结晶;凝胶化;

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