Pratama, Y. orcid.org/0000-0001-7002-1489, Seilert, J., Sadeghpour, A. orcid.org/0000-0002-0475-7858 et al. (2 more authors) (Cover date: 15 August 2023) Decoding the role of triacylglycerol composition in the milk fat crystallisation behaviour: A study using buffalo milk fat fractions. LWT, 186. 115274. ISSN 0023-6438
Abstract
The role of triacylglycerols (TAGs) composition in milk fat crystallisation is evaluated from a new perspective by correlating the crystal structures and their predicted TAG contributors. Four different TAG groups, defined by their fatty acid (FA) chain length and saturation are proposed to explain the crystallisation behaviour of different milk fat samples, namely TAGs containing (i) fully saturated long chain FAs, (ii) single unsaturated long-chain FA and (iii) multi unsaturated long-chain FAs, as well as (iv) short-chain FAs. Samples containing different TAGs proportions were obtained from two-step dry fractionation of buffalo milk fat. Liquid chromatography and mass spectrometry (LCMS) was employed to determine the TAGs composition. The crystallisation characteristics were evaluated using small-angle X-ray scattering (SAXS), differential scanning calorimetry (DSC) and polarised light microscopy. The results confirm that fully saturated long chain TAGs are responsible for the formation of high melting point 2L-crystals (d-spacing: 44.1–49.7 Å), whilst the low melting point 3L-crystals (64.4–72.8 Å) are mainly contributed by long chain TAGs containing unsaturated fatty acids. Further, the crystallisation inhibiting effect of asymmetrical TAGs, containing short chain fatty acid (C4-6) is evident. As a final point, effects of the four TAG groups, each given with a specific composition, were examined closely also with respect to their influence on the nucleation and polymorphic transformation kinetics of milk fat crystals.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 The Authors. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) License. |
Keywords: | Milk fat, Buffalo milk, Crystallisation, Fractionation, Triacylglycerol |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number EPSRC (Engineering and Physical Sciences Research Council) EP/R042683/1 |
Depositing User: | Symplectic Publications |
Date Deposited: | 26 Sep 2023 09:10 |
Last Modified: | 26 Sep 2023 09:10 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.lwt.2023.115274 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:203626 |