Laura Bayés-García, Kiyotaka Sato, Lu Zhang, Shinichi Yoshikawa, Fumitoshi Kaneko, Yoshinori Yamamoto, Shimpei Watanabe, Ken Taguchi
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引用次数: 0
摘要
含有饱和（Sat）-不饱和（U）脂肪酸分子的三酰甘油（TAGs）（Sat-U 混合酸 TAGs）广泛存在于大多数天然脂肪中，并应用于许多工业领域。不同饱和-不饱和混合酸 TAG 的混合行为对 TAG 基材料的理化性质起着重要作用。在混溶、共晶和分子化合物（MC）形成混合物的三种主要混合状态中，人们对不同 Sat-U 混合酸 TAG 形成的 MC 晶体进行了基础研究，以了解其结构、相行为和结晶特性。本文综述了迄今为止有关二元和三元 Sat-U 混合酸 TAG 混合物（SatUSat、SatSatU、USatU 和 UUSat）中通过各组分 TAG 之间的特定分子相互作用影响 MC 晶体形成的复杂热力学、动力学和结构因素的研究。此外，还回顾了含有可可脂的 MC 形成混合物在新型可可脂替代品中的应用。
Formation mechanisms of molecular compound in saturated-unsaturated mixed-acid triacylglycerols mixture systems and its edible applications
The triacylglycerols (TAGs) containing saturated (Sat)-unsaturated (U) fatty acid moieties (Sat-U mixed acid TAGs) are widely present in most natural fats and employed in many industrial applications. The mixing behavior of different Sat-U mixed acid TAGs acts important roles in the physicochemical properties TAG-based materials. Among the three main mixing states of miscible, eutectic and molecular compound (MC) forming mixtures, fundamental research has been conducted on the MC crystals formed by different Sat-U mixed acid TAGs to understand the structures, phase behavior and crystallization properties. This article reviews studies to date on the complex thermodynamic, kinetic and structural factors that affect the formation of MC crystals in binary and ternary mixtures of Sat-U mixed acid TAGs (SatUSat, SatSatU, USatU and UUSat) through specific molecular interactions among the component TAGs. Furthermore, the application of the MC-forming mixtures containing cacao butter to new types of cocoa butter alternative is reviewed.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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