Dry fractionation efficiency of milk fats from different sources and the characteristics of their fractions in chemical composition, thermal property, and crystal morphology

文献类型： 外文期刊

第一作者： Li, Yue

作者： Li, Yue;Yan, Guosen;Wang, Shiran;Li, Yang;Shao, Zhenbo;Zhang, Liebing;Li, Yan;Wang, Hui;Wang, Yunna

作者机构：

关键词： Milk fat; Dry fractionation efficiency; Chemical composition; Thermal properties; Crystallization

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： The physicochemical properties of anhydrous milk fats (AMF) often change according to different regions and seasons, inevitably affecting dry fractionation. This study analyzed the differences in the fraction yields and physicochemical characteristics of four AMFs from different sources. The results showed that single -stage dry fractionation conducted at 25 degrees C easily separated AMFs into liquid fractions (L25) and solid fractions (S25) via pressure filtration, both producing satisfactory yields. Moreover, all L25s exhibited few crystals with good fluidity at 25 degrees C, while S25s presented as semi-solids supported by beta crystal networks with a certain hardness and plasticity. However, four AMFs displayed fractionation efficiency variation, while the thermal differences among them showed no obvious correlation with those among their fractions. Generally, more trisaturated triglycerides with 48 to 54 carbon atoms in the AMF increased the S25 yield and decreased the slip melting points (SMP) of both fractions.

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