Effect of Purification Methods on the Physicochemical and Thermodynamic Properties and Crystallization Kinetics of Medium-Chain, Medium-Long-Chain, and Long-Chain Diacylglycerols.

Journal of Agricultural and Food Chemistry
Shaolin WangYong Wang

Abstract

Medium-chain diacylglycerol (MCD), medium-long-chain diacylglycerol (MLCD), and long-chain diacylglycerol (LCD) were prepared through enzymatic esterification using different conditions at temperatures of 55-70 °C and reaction times of 1.5-5 h and in the presence of 5-6% Novozym 435. Subsequently, purification was performed using three different techniques, namely, molecular distillation (MD), deodorization (DO), and silica gel column chromatography (SGCC). Variations in terms of the physicochemical and thermodynamic properties, crystallization properties, and kinetics of the diacylglycerols (DAGs) before and after purification were determined. Irrespective of the DAG chain lengths, SGCC was able to produce samples with high DAG purity (96-99 wt %), followed by MD (58-79 wt %) and DO (39-59 wt %). A higher 1,3-DAG/1,2-DAG ratio was recorded for all samples, with the highest ratio recorded for SGCC purified samples. Regardless of the purification techniques used, the solid fat content (SFC) profiles of crude samples with steep curves were altered post-purification, showing a gradual increment in SFC along with increasing temperature. Modification of the Avrami constant and coefficient suggested the modification of the crystal gr...Continue Reading

References

Nov 25, 2011·Enzyme and Microbial Technology·Weifei WangXiaoquan Yang
Dec 26, 2012·Food Chemistry·Rikke MiklosXuebing Xu
Jul 4, 2015·Journal of Food Science and Technology·Ana Paula Badan RibeiroTheo Guenter Kieckbusch
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Jul 13, 2018·Journal of Agricultural and Food Chemistry·Jiwon KimByung Hee Kim
Aug 17, 2019·Critical Reviews in Food Science and Nutrition·Yee-Ying LeeOi-Ming Lai

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