Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism
Abstract Mixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification w...
Published in: | European Journal of Lipid Science and Technology |
---|---|
Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Wiley
2008
|
Subjects: | |
Online Access: | http://dx.doi.org/10.1002/ejlt.200800059 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800059 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800059 |
id |
crwiley:10.1002/ejlt.200800059 |
---|---|
record_format |
openpolar |
spelling |
crwiley:10.1002/ejlt.200800059 2024-06-23T07:47:30+00:00 Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism Ahmadi, Latifeh Wright, Amanda J. Marangoni, Alejandro G. 2008 http://dx.doi.org/10.1002/ejlt.200800059 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800059 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800059 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor European Journal of Lipid Science and Technology volume 110, issue 11, page 1025-1034 ISSN 1438-7697 1438-9312 journal-article 2008 crwiley https://doi.org/10.1002/ejlt.200800059 2024-06-04T06:38:48Z Abstract Mixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy and polarized light microscopy. X‐ray analysis revealed a predominance of the β' form in the IE‐blends (interesterified, both chemical and enzymatic) and the β form crystals in the NI‐blends (non‐interesterified). Dilution and crystallization at 20, 30, 40 and 50 °C did not change the polymorphism of the NI‐blends, but did in the IE‐blends. Small changes in the long spacings of the blends after interesterification were observed. Small‐angle reflections centered at 45 Å suggested the presence of a 2L lamellar crystalline structure. Needle‐like crystals were predominant in the IE‐blends while large symmetrical spherulites were observed in the NI‐blends crystallized at 30 °C for 24 h. Over 75% of the structural elements had areas between 1 and 20 µm 2 in the NI‐ and IE‐blends, and the NI‐blends showed a higher percentage of crystals in this range compared to the IE‐samples. The box counting dimension ( D b ) increased as a function of crystalline area fraction in polarized light micrographs of the samples. Moreover, a higher D b in the chemically interesterified sample relative to the enzymatically interesterified sample at an equivalent area fraction, was attributed to the homogeneity in the distribution of crystalline mass. Article in Journal/Newspaper Antarc* Antarctica Wiley Online Library European Journal of Lipid Science and Technology 110 11 1025 1034 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
Abstract Mixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy and polarized light microscopy. X‐ray analysis revealed a predominance of the β' form in the IE‐blends (interesterified, both chemical and enzymatic) and the β form crystals in the NI‐blends (non‐interesterified). Dilution and crystallization at 20, 30, 40 and 50 °C did not change the polymorphism of the NI‐blends, but did in the IE‐blends. Small changes in the long spacings of the blends after interesterification were observed. Small‐angle reflections centered at 45 Å suggested the presence of a 2L lamellar crystalline structure. Needle‐like crystals were predominant in the IE‐blends while large symmetrical spherulites were observed in the NI‐blends crystallized at 30 °C for 24 h. Over 75% of the structural elements had areas between 1 and 20 µm 2 in the NI‐ and IE‐blends, and the NI‐blends showed a higher percentage of crystals in this range compared to the IE‐samples. The box counting dimension ( D b ) increased as a function of crystalline area fraction in polarized light micrographs of the samples. Moreover, a higher D b in the chemically interesterified sample relative to the enzymatically interesterified sample at an equivalent area fraction, was attributed to the homogeneity in the distribution of crystalline mass. |
format |
Article in Journal/Newspaper |
author |
Ahmadi, Latifeh Wright, Amanda J. Marangoni, Alejandro G. |
spellingShingle |
Ahmadi, Latifeh Wright, Amanda J. Marangoni, Alejandro G. Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
author_facet |
Ahmadi, Latifeh Wright, Amanda J. Marangoni, Alejandro G. |
author_sort |
Ahmadi, Latifeh |
title |
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
title_short |
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
title_full |
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
title_fullStr |
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
title_full_unstemmed |
Chemical and enzymatic interesterification of tristearin/triolein‐rich blends: Microstructure and polymorphism |
title_sort |
chemical and enzymatic interesterification of tristearin/triolein‐rich blends: microstructure and polymorphism |
publisher |
Wiley |
publishDate |
2008 |
url |
http://dx.doi.org/10.1002/ejlt.200800059 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800059 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800059 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
European Journal of Lipid Science and Technology volume 110, issue 11, page 1025-1034 ISSN 1438-7697 1438-9312 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/ejlt.200800059 |
container_title |
European Journal of Lipid Science and Technology |
container_volume |
110 |
container_issue |
11 |
container_start_page |
1025 |
op_container_end_page |
1034 |
_version_ |
1802651615304351744 |