Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters.
It is very important to monitor the characteristics of triacylglycerol crystal network in fats, as these crystals have an impact on many food properties such as texture, sensory taste, and extended shelf life. Although time-domain NMR (TD-NMR) is now the reference technique to determine the solid fat index in food, the entire possibilities of this technique are not used. Some NMR studies have been performed to determine its power for the discrimination of polymorphism. In this study, extended investigations proved that TD-NMR could evaluate triacylglycerol (TA) polymorphism, independently from temperature and chain length. Study of the dipolar interactions through second moment M(2), which is characteristic of proton mobility in solid-state samples, provided a new understanding of the structural organization of crystal molecules. Proton spin-lattice relaxation, which has been proved to be a true probe of polymorphism, has provided information on crystal networks. Combination of the two techniques revealed two very interesting kinds of results, i.e. the presence of a minimum spin-lattice relaxation time T(1) for tristearin alpha, which is a characteristic of a dynamic molecular process, and differences in behavior between long and short chain lengths, both at a molecular and a crystal level.
Adam-Berret
M
M
Cemagref, Food Process Engineering Research Unit, CS 64426, 17 Avenue de Cucillé, 35044 Rennes Cedex, France.
Rondeau-Mouro
C
C
Riaublanc
A
A
Mariette
F
F
D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D008968:Molecular Conformation; D008970:Molecular Weight; D044367:Phase Transition; D012680:Sensitivity and Specificity; D013113:Spin Labels; D013696:Temperature; D014280:Triglycerides / Q000737:chemistry*
D013113:Spin Labels; D014280:Triglycerides