文章基本信息

标题：油脂の結晶化動力学に関する研究－低融点の植物油の結晶化とO/Wエマルションの不安定化－
本地全文：下载
作者：宮川弥生
期刊名称：日本食品工学会誌
印刷版ISSN：1345-7942
电子版ISSN：1884-5924
出版年度：2021
卷号：22
期号：3
页码：67-75
DOI：10.11301/jsfe.21596
语种：Japanese
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：低融点植物油を油相に用いたO/Wエマルションの不安定化メカニズムを考察することを目的として，低融点植物油の結晶化挙動について検討した.特に，植物油を冷凍し始めてから結晶化が始まるまでの時間すなわち結晶化の誘導期に着目し，温度，応力，体積，結晶構造などの観点から誘導期に生起する現象について検討した.結晶化の誘導期は，保持温度および植物油の種類に依存した.しかしながら，植物油の過冷却度および植物油を構成するトリアシルグリセロール（TAG）の化学構造の観点から誘導期を整理し直したところ，植物油の種類に依存しない経験式により誘導期を表現できた.これらの植物油を油相に用いたO/Wエマルションについても，その不安定化挙動は植物油の種類によらず，TAGの性質と油相の過冷却度によって説明できることが示唆された.
其他摘要：Refrigerating or freezing foods in the form of O/W emulsions, such as mayonnaise, in which fine oil droplets (vegetable oil with a low melting point) are dispersed, may bring about oil-water separation. The separation deteriorates the appearance and quality of foods. However, the mechanism has not been fully understood. In this context, the crystallization behavior of vegetable oils with low melting points was investigated to elucidate the destabilization mechanism of the O/W emulsions containing such oils. In particular, focusing on the crystallization induction period, which is defined as the time it takes for vegetable oils to crystallize during the freezing process, the phenomena occurring during the period was examined from the viewpoints of temperature, stress, volume, crystal structure, and so on. Although the induction period of crystallization depended on the storage temperature and the type of vegetable oil, a method was proposed for predicting the period by considering the degree of supercooling of vegetable oil and the chemical structure of its constituent triacylglycerols (TAGs). It was also suggested that the destabilizing behavior of the O/W emulsions can be explained based on the properties of the TAGs constituting the vegetable oil and the degree of supercooling of the oil.
关键词：vegetable oil;crystallization kinetic;isothermal storage;O/W emulsion;low-melting point