摘要
本文综述了乳脂肪结晶机理研究进展,阐述其化学组成、同质多晶行为、晶体网络动力学性质、机械性能和分形特性。在乳脂肪中,甘油三酯的化学组成结构对脂肪结晶起决定性作用。在不同长度脂肪酸碳链中,随着碳链长度增加,熔点升高;在相同碳链情况下,熔点大小排序为:饱和脂肪酸>共轭三烯酸>单烯酸>双烯酸>非共轭三烯酸。α晶型熔点低,稳定性差,成形困难。β晶型熔点高,晶粒粗大,成形稳定。β’晶型介于两者之间,有较好的可塑性和口感。由分形理论得知,体系部分结构与整体结构在形态、功能和信息等方面具有极大相似性,通过晶体网络微观形貌分析可推知整体结构性能。总之,脂肪结晶在乳品科学中扮演重要角色,控制脂肪结晶对于改善乳品品质意义重大。
In this paper,the progress of the mechanism of milk fat crystallization is reviewed,and the effects of milk fat chemical composition,kinetic properties,fractal properties of polymorphic crystallization,and fat crystal networks are described in detail.In milk fat,the chemical composition of triglycerides plays a decisive role in fat crystallization.The melting point increased with the increase of carbon chain length when carbon chain is the same,the melting point order is:saturated fatty acid>conjugated trienoic acid>monoacrylic acid>diacrylic acid>nonconjugated trienoic acid.The melting point ofαcrystals is low,poor stability and hard to form.The melting point ofβcrystals is high,more stable and easy to form.Theβ′crystals are optimum,which have good plasticity and taste.It is known from the fractal theory that the partial and whole structure of the system is similar in terms of morphology,function,and information.Through the microscopic analysis of crystal network,the overall structural performance can be deduced.In summary,fat crystallization plays an important role in dairy science.How to control fat crystallization to improve the quality of dairy products is of great significance.
作者
王筠钠
李妍
李扬
韩洁
尹未华
张列兵
Wang Yunna;Li Yan;Li Yang;Han Jie;Yin Weihua;Zhang Liebing(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100037)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第11期286-295,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
现代农业（奶牛）产业技术体系建设专项（CARS-36）
关键词
脂肪结晶
搅打稀奶油
甘油三酯
同质多晶
fat crystallization
whipping cream
triacylglycerols
polymorphism
