Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition
文献类型： 外文期刊
作者： Zhu, Tingwei 1 ; Zhang, Xia 1 ; Chen, Zhiyi 3 ; Li, Bing 1 ; Wu, Hong 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
2.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China
3.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, Guangzhou 510630, Peoples R China
关键词： Interesterification; Hardness; Rheological property; Crystal; Artificial neural network
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 131 卷
页码：
收录情况： SCI
摘要： To understand the relationship between physical properties and crystallization behavior of fast-frozen special fat with varied triacylglycerol (TAG) composition, interesterified blend-based fast-frozen special fats (IBSFs) with 41-45 degrees C slip melting point were prepared. Compared with corresponding physical blend-based fast-frozen special fats, the IBSFs had wider plastic range indicated by solid fat content (45%-6% at 0-45 degrees C), less hardness (20-50 g) and elasticity (10(4)-10(5) Pa at 25 degrees C), more beta' crystals (beta'/beta - 1/4 6/4-7/3). In addition, the IBSFs possessed small-sized spherical or short needle-shaped crystals which were uniformly and densely distributed in the crystalline network. The trained 6-27-3 artificial neural network (ANN) model was successfully to describe the complicated relation between physical properties and microstructure of IBSFs with diverse TAG composition. The physical properties of IBSFs would be predicted according to their crystallization behavior with distinct TAG composition, which is helpful in constructing specific fast-frozen special fat.
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