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In-situ SAXS investigation of high-pressure triglyceride polymorphism in milk cream and anhydrous milk fat

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  • NSTL
  • Elsevier
The effect of high-pressure on triglyceride polymorphism in both milk cream and anhydrous milk fat was compared using small-angle X-ray scattering up to maximum observed pressures of 1430 and 1480 MPa, respectively. The presence of water was found to have a significant effect on polymorphism at high pressures, with pressure effects having a strong influence for anhydrous milk fat (AMF). The susceptibility of specific polymorphs to compression was influenced by their triglyceride tilt relative to the lattice plane (tilting lead to greater compression) as well as the presence of water.

Anhydrous milk fatMilk creamHigh-pressureTriglyceridePolymorphismSAXS

Vella, Joseph、Hemar, Yacine、Gu, Qinfen、Wu, Zi Ru、Li, Na、Sohnel, Tilo

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Univ Auckland, Sch Chem Sci, Auckland 1010, New Zealand

Guangdong Technion Israel Inst Technol, Dept Biotechnol & Food Engn, Shantou 515063, Guangdong, Peoples R China

Australian Synchrotron ANSTO, 800 Blackburn Rd, Clayton, Vic 3168, Australia

Chinese Acad Sci, Natl Ctr Prot Sci Shanghai, Shanghai 201204, Peoples R China

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2021

10.1016/j.lwt.2020.110174

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.135
  • 41