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Titolo:
IDENTIFICATION OF MAJOR TRIGLYCERIDES CAUSING THE CLOUDING OF PALM OLEIN
Autore:
SWE PZ; MAN YBC; GHAZALI HM; WEI LS;
Indirizzi:
UNIV PERTANIAN MALAYSIA,DEPT FOOD TECHNOL SERDANG 43400 MALAYSIA UNIV PERTANIAN MALAYSIA,DEPT FOOD TECHNOL SERDANG 43400 MALAYSIA UNIV PERTANIAN MALAYSIA,DEPT BIOTECHNOL SERDANG MALAYSIA UNIV ILLINOIS,DEPT FOOD SCI URBANA IL 61801
Titolo Testata:
Journal of the American Oil Chemists' Society
fascicolo: 10, volume: 71, anno: 1994,
pagine: 1141 - 1144
SICI:
0003-021X(1994)71:10<1141:IOMTCT>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
OIL;
Keywords:
CARBON NUMBER; CLOUDING; PALM OLEIN; POO; POP; POS; TRIGLYCERIDES;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
11
Recensione:
Indirizzi per estratti:
Citazione:
P.Z. Swe et al., "IDENTIFICATION OF MAJOR TRIGLYCERIDES CAUSING THE CLOUDING OF PALM OLEIN", Journal of the American Oil Chemists' Society, 71(10), 1994, pp. 1141-1144

Abstract

Clouding was obtained by storing palm olein at 12.5 degrees C for up to 24 h and was separated by centrifugation. The fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation. Palmitic-oleic-palmitic (POP) and palmitic-oleic-stearic (POS) levels were high in the cloud material, especially in that recovered between 15-18 h of storage. The increase in POPand POS concentrations was concomitant with a decrease in the contentof palmitic-oleic-oleic (POO). The least amount of POO was also obtained in clouds collected between 15-18 h of storage, com pared to the original oil sample. The increase of palmitic acid explained that triglycerides conjugated with palmitic acid molecules in their acyl chains could have been crystallized, and crystallization could have taken place in the order of the number of palmitic molecule in the acyl chain. The concentrations of the other triglycerides did not change much throughout the storage period. Further storage caused the composition of the cloud to become similar to that of the original oil sample.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/07/20 alle ore 04:43:38