Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
Food Funct. 2012 Mar;3(3):228-33. doi: 10.1039/c2fo00007e. Epub 2012 Feb 24.
The physical properties of foods containing fat are often dependent on the polymorphism of the constituent triacylglycerols (TAG). This is illustrated by the favourable physical and sensory properties associated with the β' form for margarine and butter and the β(V) form for chocolate. Recent investigations have revealed that the stereochemistry of TAG molecules has a profound influence on their polymorphism. For instance, a pure enantiomer of TAG (sn-10:0-10:0-16:0) was β'-tending while the corresponding racemic mixture (rac-10:0-10:0-16:0) was β-tending. In addition, the binary phase diagram for mixtures of the two enantiomers, sn-10:0-10:0-16:0 and sn-16:0-10:0-10:0, showed the formation of a eutectic (metastable β'-form conglomerate) and a molecular compound (stable β-form racemic compound). At heart, these differences in polymorph and crystalline tendency stem from differences in the stereochemistry of the unit cell -i.e. both enantiomers in the β unit cell, one enantiomer in the β' unit cell. Information on the relative stereochemical arrangement of molecules within the unit cell is also available from the crystallographic space group. This information (determined by X-ray diffraction) is available for a number of β- and β'-tending, chiral and achiral TAG systems. Like crystalline tendency (discussed previously), space group data indicates that the unit cell for TAG in the β' polymorph contains only one stereoisomer whereas the unit cell for TAG in the β polymorph contains both stereoisomers (conformers in achiral and enantiomers in chiral systems). Therefore, based on the current data, the stereochemical arrangement of TAG molecules in the unit cell is associated with the polymorphic form of the solid - both stereoisomers in the β form and one stereoisomer in the β' form. This perspective clearly explains the observed differences in polymorphic behavior for enantiopure and racemic TAG including the β'-stability of enantiopure systems. As a result, the current descriptive mechanism for TAG polymorphism is vastly improved when the stereochemical orientation of the constituent TAG molecules is considered.
食品中脂肪的物理性质通常取决于组成三酰基甘油(TAG)的多晶型性。这一点可以通过人造黄油和黄油的β'形式以及巧克力的β(V)形式所具有的优良物理和感官性质来说明。最近的研究表明,TAG 分子的立体化学对其多晶型性有深远的影响。例如,TAG 的纯对映异构体(sn-10:0-10:0-16:0)呈β'-倾向,而相应的外消旋混合物(rac-10:0-10:0-16:0)呈β-倾向。此外,两种对映异构体 sn-10:0-10:0-16:0 和 sn-16:0-10:0-10:0 的二元相图显示形成了共晶(亚稳β'-形式聚集体)和分子化合物(稳定的β-形式外消旋化合物)。本质上,这些多晶型和结晶倾向的差异源于晶胞立体化学的差异——即β 晶胞中的两种对映异构体,β'晶胞中的一种对映异构体。晶胞中分子相对立体化学排列的信息也可从晶体空间群中获得。这些信息(通过 X 射线衍射确定)可用于许多倾向于β和β'、手性和非手性 TAG 系统。与结晶倾向(前文讨论过)一样,空间群数据表明,β'多晶型中 TAG 的晶胞仅包含一种立体异构体,而β 多晶型中 TAG 的晶胞包含两种立体异构体(非手性中的构象体和手性系统中的对映异构体)。因此,根据目前的数据,TAG 分子在晶胞中的立体化学排列与固体的多晶型形式有关——β 形式中包含两种立体异构体,β'形式中包含一种立体异构体。这种观点清楚地解释了对映纯和外消旋 TAG 的多晶型行为的差异,包括对映纯系统的β'-稳定性。因此,当考虑到组成 TAG 分子的立体化学取向时,TAG 多晶型性的当前描述性机制得到了极大的改进。