Formation of β Polymorphs in Milk Fats with Large Differences in Triacylglycerol Profiles.
In this study, we characterized the polymorphism of milk fat (MF) with various TAG compositions during isothermal crystallization at 20 °C. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS, and MF polymorphism was studied using X-ray diffraction. Results showed that TAG profile determines the polymorphic behavior of MF. Saturated TAG with carbon numbers 34-38 promoted the formation of α polymorphs, whereas unsaturated TAG with 52-54 promoted the formation of the β polymorphs. Furthermore, MFs with unsaturated fatty acid profiles were increased in unsaturated TAG with 52-54 carbons. The presence of MF crystals in the β polymorph has been controversial over the years as most authors mainly find MF crystals in the α and β' form. In our work, we showed that the β polymorph is formed in MF on the basis of its TAG composition.
Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands.
Daylan A
DA
Tzompa-Sosa
Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands.
Pere R
PR
Ramel
Dairy Science and Technology Group, Food Quality and Design, Wageningen University , Wageningen, The Netherlands.
Hein J F
HJ
van Valenberg
NIZO Food Research , P.O. Box 2, 6710 BA, Ede, The Netherlands.|insight FOOD inside , Ede, The Netherlands.
George A
GA
van Aken
D000818:Animals; D002417:Cattle; D003460:Crystallization; D005227:Fatty Acids / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry*; D014961:X-Ray Diffraction
D005227:Fatty Acids; D014280:Triglycerides
X-ray diffraction; lipid polymorphism; milk fat crystallization; triacylglycerol; β polymorphism