油菜籽油结晶性能的研究.pdf

5020 J. Agric. Food Chem. 2009, 57, 5020–5027 DOI:10.1021/jf900665h Physical Characterization of Lard Partial Acylglycerols and Their Effects on Melting and Crystallization Properties of Blends with Rapeseed Oil LING-ZHI CHEONG,† HONG ZHANG,†,# YUAN XU,§,^ AND XUEBING XU*,† † § Department of Molecular Biology, Aarhus University, DK-8000 Aarhus, Denmark, and National Food Institute, Technical University of Denmark, DK-2800 Lyngby, Denmark. # Present address: Innovation Centre Brabrand, Arla Foods, DK-8220 Brabrand, Denmark. ^ Present address: Department of Chemical and Biochemical Engineering, Technical University of Denmark, DK-2800 Lyngby, Denmark This work attempted to examine the effects of lard partial acylglycerols on the melting and crystallization properties of blends with lard and rapeseed oil (LR). Partial acylglycerols [lard- monoacylglycerols (lard-MAG) and lard-DAG] were found to result in different melting and crystal- lization properties of LR. Lard-MAG exerted slight inhibitory effect on crystallization of LR. Never- theless, it was not statistically significant (P 0.05). In fact, the presence of lard-MAG did not change the solid fat content (SFC) of LR. Lard-DAG, on the other hand, exerted different effects on the crystallization of LR depending on its concentration and degree of supercooling. The presence of a low concentration of lard-