Triglycerides obtained by dry fractionation of milk fat: 2. Thermal properties and polymorphic evolutions on heating.
The crystallographic and thermal properties of milk fat and fractions were investigated on heating using the coupling of synchrotron X-ray diffraction with differential scanning calorimetry. We showed that re-crystallisations occurred during the heating of the stearin and the olein fractions with the formation of a beta' 2L (41.1-42.6A) structure and a beta' 3L (66A) structure, respectively. By creating a quantified solid-liquid phase behaviour versus temperature diagram, the amount of the solid and liquid phases and the relative proportion of each of the crystalline structures within the solid phase were determined.
Equipe Interactions Structures Fonctions des Protéines et des Lipides, UMR 1253 STLO INRA Agrocampus Ouest, Rennes, France. Christelle.Lopez@rennes.inra.fr
Christelle
C
Lopez
Michel
M
Ollivon
D000818:Animals; D002152:Calorimetry, Differential Scanning; D002417:Cattle; D003460:Crystallization; D006358:Hot Temperature; D008892:Milk / Q000737:chemistry*; D019301:Oleic Acid / Q000737:chemistry; D013229:Stearic Acids / Q000737:chemistry; D044366:Transition Temperature; D014280:Triglycerides / Q000737:chemistry*; D014961:X-Ray Diffraction
D013229:Stearic Acids; D014280:Triglycerides; D019301:Oleic Acid