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首页> 外文期刊>Food Chemistry >Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties
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Storage stability studies on interesterified blend-based fast-frozen special fats for oxidative stability, crystallization characteristics and physical properties

机译：酯交换共混型速冻特种脂肪的储存稳定性研究，以研究其氧化稳定性，结晶特性和物理性质

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摘要

The storage stability of two kinds of interesterified blend-based fast-frozen special fats (PS:SO-IBSF, PS:RO-IBSF) with varied triacylglycerols (TAGs) compositions under different temperatures for 4 weeks was investigated. Rancimat and peroxide values experiments indicated that both IBSFs display good oxidation stability throughout a 4-week storage. As for the physical properties of both IBSFs, the solid fat content and hardness decreased with the increase of storage temperature, and IBSFs still exhibited a viscoelastic solid-like behavior. X-ray diffraction results showed that crystal transformation from .beta'-to beta-form was more serious when stored at 25 degrees C. The more content of ECN 50-type TAGs in PS:RO-IBSF is helpful to reduce its crystal transformation from beta'-to beta-form compared to PS:SO-IBSF. On the other hand, storage at 4 degrees C was beneficial for both IBSFs to keep their crystal network integrity, and the PS:RO-IBSF maintained better quality under the same storage conditions.
机译：研究了两种不同酯基掺合物的速冻特殊脂肪（PS：SO-IBSF，PS：RO-IBSF）在不同温度下的三酰基甘油（TAGs）组成在4周内的储存稳定性。 Rancimat和过氧化物值的实验表明，两种IBSF在整个4周的存储过程中均显示出良好的氧化稳定性。关于两种IBSF的物理性质，其固体脂肪含量和硬度随储存温度的升高而降低，并且IBSF仍表现出粘弹性的固体状行为。 X射线衍射结果表明，在25°C下存储时，从β'到β形式的晶体转变更严重。PS：RO-IBSF中ECN 50型TAG含量越高，有助于减少其晶体转变与PS：SO-IBSF相比，从beta'到beta形式。另一方面，在4摄氏度下存储对于两个IBSF保持其晶体网络完整性都是有利的，并且PS：RO-IBSF在相同的存储条件下保持了更好的质量。

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  • 来源
    《Food Chemistry》 |2020年第15期|125563.1-125563.8|共8页
  • 作者

  • 作者单位

    South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Guangdong Peoples R China;

    South China Univ Technol Sch Food Sci & Engn Guangzhou 510640 Guangdong Peoples R China|Guangdong Prov Key Lab Green Proc Nat Prod & Prod Guangzhou 510640 Guangdong Peoples R China;

    Rensselaer Polytech Inst Ctr Biotechnol & Interdisciplinary Studies Dept Chem & Biol Engn Troy NY 12180 USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Interesterified blend-based fast-frozen special fat; Oxidative stability; Crystallization behavior; Physical property; Constant temperature storage;

    机译：酯化的混合速冻特殊脂肪;氧化稳定性;结晶行为;物理特性;恒温储存;

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