Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924008" target="_blank" >RIV/60461373:22330/22:43924008 - isvavai.cz</a>

Výsledek na webu

<a href="https://link.springer.com/article/10.1007/s11483-022-09761-8#citeas" target="_blank" >https://link.springer.com/article/10.1007/s11483-022-09761-8#citeas</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11483-022-09761-8" target="_blank" >10.1007/s11483-022-09761-8</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)

Popis výsledku v původním jazyce

In order to understand the crystallization behavior of complex systems such as fats, fist we need to study each component separately, and then their binary and tertiary mixtures. Here, we used X-Ray diffraction and differential scanning calorimetry to analyze the phase behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS) binary mixtures. Both triacylglycerols were synthesized in our laboratory to obtain pure components (&gt; 99%) and mixed in different concentration ratios to obtain 11 mixtures. The mixtures were analyzed after rapid cooling to −15 °C and after 96 h of storage at 30 °C by X-ray powder diffraction and differential scanning calorimetry. We investigated the melting temperatures and mutual interactions of sub-α, α and γ polymorphic forms of PLS with sub-α, α and pseudo-β’ polymorphic forms of POS. Under the applied conditions, we did not observe more stable polymorphic modifications of PLS. Based on the obtained data, we proposed the phase diagram of binary mixture, which can be useful for modeling a fat structuring system for food and cosmetic applications. These results provide a deeper understanding of the crystallization behavior of fats, including such a complex issue as cocoa butter crystallization.

Název v anglickém jazyce

Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)

Popis výsledku anglicky

In order to understand the crystallization behavior of complex systems such as fats, fist we need to study each component separately, and then their binary and tertiary mixtures. Here, we used X-Ray diffraction and differential scanning calorimetry to analyze the phase behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS) binary mixtures. Both triacylglycerols were synthesized in our laboratory to obtain pure components (&gt; 99%) and mixed in different concentration ratios to obtain 11 mixtures. The mixtures were analyzed after rapid cooling to −15 °C and after 96 h of storage at 30 °C by X-ray powder diffraction and differential scanning calorimetry. We investigated the melting temperatures and mutual interactions of sub-α, α and γ polymorphic forms of PLS with sub-α, α and pseudo-β’ polymorphic forms of POS. Under the applied conditions, we did not observe more stable polymorphic modifications of PLS. Based on the obtained data, we proposed the phase diagram of binary mixture, which can be useful for modeling a fat structuring system for food and cosmetic applications. These results provide a deeper understanding of the crystallization behavior of fats, including such a complex issue as cocoa butter crystallization.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/FW03010017" target="_blank" >FW03010017: Pokročilé metody rafinace rostlinných olejů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Biophysics

ISSN

1557-1858

e-ISSN

1557-1866

Svazek periodika

neuveden

Číslo periodika v rámci svazku

neuveden

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

"neuveden"

Kód UT WoS článku

000856595300001

EID výsledku v databázi Scopus

2-s2.0-85138522488