JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia.
Food Chem. 2025 Feb 1;464(Pt 2):141722. doi: 10.1016/j.foodchem.2024.141722. Epub 2024 Oct 19.
Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. "Liquid" DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application.
二酰基甘油（DAG）是一种新型功能性结构脂质，但它在基础油中的应用仍未得到充分探索。本研究考察了三种液体油（花生油、玉米油和亚麻籽油）的影响，它们的多不饱和脂肪酸（PUFA）（39.60、69.50 和 77.65%）和 DAG 含量（0.00、40.00 和 80.00%）不同，对棕榈油基油的结晶行为的影响。通过酶解甘油解和分子蒸馏获得的 DAG（40.00%）被发现与二元体系具有良好的相容性和精细的晶体结构稳定性。“液体”DAG 具有双重作用：稀释固体脂质，并促进结晶。增加 DAG 含量会导致较大的晶体畴尺寸，而较高的 PUFA 含量会加速结晶并提高晶体有序性，尽管晶体密度会降低。这些结果表明 PUFA 和 DAG 含量对棕榈油基油结晶的明显影响。这些知识可以指导在食品应用中针对不同的不饱和 DAG 进行定制脂肪结晶。
