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| 甘三酯结晶特性的研究进展 |
| Crystallization properties of triacylglycerols—a review |
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| DOI： |
| 中文关键词: 甘三酯 结晶 同质多晶 动力学 X-射线衍射 |
| 英文关键词:triacylglycerols crystallization polymorphism kinetics X-ray diffraction |
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| 中文摘要: |
| 油脂及富含油脂食品(巧克力、冰淇淋、人造奶油等)的加工和使用性能很大程度上取决于其所含甘三酯的结晶特性。对甘三酯的晶体结构、结晶行为和结晶特性的研究方法及进展进行了综述。着重介绍了基于同步辐射光源的超小角X-射线散射技术、同步辐射X-射线衍射技术、微光束同步辐射X-射线衍射技术以及同步辐射X-射线衍射与差示扫描量热法同步结合等先进的研究手段，并总结了甘三酯单体的结晶以及甘三酯混合物体系相行为的研究进展。从结晶、动力学以及表界面特性方面对甘三酯结晶特性研究的发展方向进行了展望。 |
| 英文摘要: |
| The processing and working properties of oils and high-fat foods (chocolate, ice cream, margarine, etc.) were largely determined by the crystallization properties of triacylglycerols(TAGs). The researches and latest progress in crystal structure, crystallization behavior and crystallization characteristics of TAGs were reviewed. Methods and new techniques used in this area were introduced, especially those based on synchrotron radiation facilities (USAXS, SR-XRD, SR-μ-SAXD, SR-XRD and DSC coupling). The crystallization of TAGs monomer and phase behaviors of TAGs mixture systems were discussed. The development direction of TAGs crystallization characteristics was prospected from the aspects of crystallization, kinetics and interface characteristics. |
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