Department of Chemistry and Biology, Toronto Metropolitan University, Toronto, Canada.
Paragon Pure Inc., Princeton, NJ, USA.
Food Funct. 2022 Jul 4;13(13):7112-7122. doi: 10.1039/d2fo00581f.
We investigated the temperature-dependent microstructure and thermal properties of back fat adipose tissue from pork, beef and lamb. Microstructural characterisation electron, confocal and light microscopy showed that the back fats were structurally similar and consisted of fat dispersed as discrete units within a protein matrix akin to a closed cell foam. Differential scanning calorimetry showed distinct fat melting profiles for each of the tissues, which were ascribed to differences in fatty acid profile. Fat crystal organisation, melting and re-solidification signatures unique to each adipose tissue were found X-ray diffraction and Raman spectroscopy. Overall, we found that the temperature-dependent microstructure of adipose fat was intricately linked to the fat phase melting behaviour, and importantly, to its protein matrix at elevated temperatures. Such understanding is necessary to provide the required insights to effectively replicate the functionality of adipose tissue using plant-based materials.
我们研究了来自猪肉、牛肉和羊肉的背脂脂肪组织的温度相关微观结构和热特性。微观结构特征的电子、共聚焦和光学显微镜显示，背脂在结构上相似，由脂肪分散在类似于闭孔泡沫的蛋白质基质中。差示扫描量热法显示，每种组织的脂肪熔化曲线都不同，这归因于脂肪酸组成的差异。X 射线衍射和拉曼光谱发现，每种脂肪组织的脂肪晶体组织、熔化和再凝固特征都是独特的。总的来说，我们发现脂肪的温度相关微观结构与脂肪相的熔化行为密切相关，更重要的是，与高温下的蛋白质基质密切相关。这种理解对于使用植物基材料有效地复制脂肪组织的功能是必要的。
