三氨酸和C12-18和脂肪酸混合物:欧特克斯阶段行为和多态过渡之间的相互作用
Serena Bertoni1, Elena Simone2, Beatrice Albertini1
1Department of Pharmacy and Biotechnology, University of Bologna, Via S. Donato 19/2, 40127 Bologna, Italy.
Food research international (Ottawa, Ont.)
|November 21, 2025
概括
自由脂肪酸会影响素的结晶和稳定性. 短链脂肪酸降低了混合性,加速了tristearin中的多态转变,影响了脂肪系统的稳定性.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
- 物理化学 物理化学
背景情况:
- 三素 (SSS),一个和的三糖醇 (TAG),表现出对脂肪功能至关重要的多态性.
- 了解自由脂肪酸 (FAs) 对SSS结晶的影响对于控制脂肪特性至关重要.
研究的目的:
- 研究不同链长度 (C12-C18) 的FA如何影响SSS结晶,结构和多态稳定性.
- 阐明FA可变性和SSS多态转换的动力学之间的关系.
主要方法:
- SSS-FA 的结晶融为微粒.
- 使用偏光显微镜进行固态分析,差分扫描热量计 (DSC).
- 高分辨率同步射线小角度X射线散射 (SAXS) 和广角X射线散射 (WAXS).
主要成果:
- SSS α-多态形成高达10%的C18 FAs的固体溶液.
- 随着链长不匹配 (C12 > C14 > C16) 的增加,混合性会降低.
- 劳里克酸 (C12) 与α-SSS (2.5-5重量%) 的混合性有限,并加快了α-β过渡.
结论:
- FA链的长度显著影响SSS混合性和多态过渡动力学.
- 在SSS-FA混合物中的eutectic阶段行为与加速的多态过渡相关.
- 提供了对复杂脂肪系统的结构动态和稳定性的洞察.
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