Silva Roberta Claro da, Martini Soares Fabiana Andrea Schafer De, Maruyama Jéssica Mayumi, Dagostinho Natália Roque, Silva Ylana Adami, Ract Juliana Neves Rodrigues, Gioielli Luiz Antonio
Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil.
Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil.
Chem Phys Lipids. 2016 Jun;198:1-9. doi: 10.1016/j.chemphyslip.2016.04.004. Epub 2016 Apr 14.
The crystallization behavior of lipids has important implications in industrial processing of food products, whose physical characteristics depend largely on crystallized fats. The study of the crystallization behavior and polymorphism of a pure lipid system is of great scientific importance as a means of gaining an understanding of the phenomena involved, serving as basic knowledge to help guide the addition or removal of these compounds in different raw materials. The crystallization behavior and polymorphism of pure tripalmitin (PPP) and tristearin (SSS) were investigated by Polarized Light Microscopy (PLM) and Differential Scanning Calorimetry (DSC) under different crystallization conditions. The polymorphic forms (β' and β) of PPP and SSS exhibited different morphologies depending on how they were obtained, either from α form recrystallization or from isotropic melt. Crystallization in the β form was faster in SSS than in PPP, indicating that the process occurs faster in TAGs composed of longer fatty acid chains. Both β' and β polymorphic forms were obtained from α form recrystallization, albeit with predominance of the β form.
脂质的结晶行为在食品工业加工中具有重要意义，食品的物理特性很大程度上取决于结晶脂肪。作为了解相关现象的一种手段，研究纯脂质体系的结晶行为和多晶型具有重大科学意义，可为在不同原材料中添加或去除这些化合物提供基础知识指导。通过偏光显微镜（PLM）和差示扫描量热法（DSC）研究了纯三棕榈酸甘油酯（PPP）和三硬脂酸甘油酯（SSS）在不同结晶条件下的结晶行为和多晶型。PPP和SSS的多晶型（β'和β）呈现出不同的形态，这取决于它们是通过α型重结晶还是从各向同性熔体中获得的。SSS中β型结晶比PPP中更快，这表明该过程在由较长脂肪酸链组成的甘油三酯中发生得更快。β'和β多晶型均通过α型重结晶获得，不过以β型为主。
