通过超声相速度探究乳化剂调节脂质结晶的分子机制。

Probing molecular mechanisms of emulsifier-modulated lipid crystallization via ultrasonic phase velocity.

作者信息

Zhang Lifen, Lai Kunlong, Kitaori Noriko, Wang Xuanpeng

机构信息

Fujian Provincial Key Laboratory of Ecology-Toxicological Effects and Control for Emerging Contaminants, College of Environmental and Biological Engineering, Putian University, Putian 351100 Fujian, China; KeyLaboratory of Loquat Germplasm Innovation and Utilization(Putian University), Fujian Province University, College of Environmental and Biological Engineering, PutianUniversity, Putian 351100 Fujian, China.

出版信息

Ultrason Sonochem. 2025 Jun 21;120:107442. doi: 10.1016/j.ultsonch.2025.107442.

DOI:10.1016/j.ultsonch.2025.107442

PMID:40577997

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12246577/

Abstract

Lipid crystallization critically shapes food quality, yet its molecular regulation by emulsifiers remains poorly quantified. This study employs ultrasonic phase velocity, integrated with differential scanning calorimetry (DSC) and small-angle X-ray scattering (SAXS), to elucidate sucrose fatty acid ester (SFE) modulation of hydrogenated coconut oil (HCO) crystallization. Compressibility drives acoustic responses, contributing ∼ 70 % to phase velocity changes versus ∼ 30 % from density. Phase velocity correlates strongly with crystallization enthalpy (R > 0.99), detecting onset 15-30 min earlier than DSC. Three SFEs (C12:0, C18:0, C18:1) exhibit distinct mechanisms: laurate integrates into crystals, expanding lamellar structures; stearate forms pre-crystalline assemblies, delaying crystallization by up to 40 %; and oleate disrupts ordering with its bent structure. A three-regime model (breakpoints at 1.2 % and 3.8 %) explains 91 % of crystallization variance. These insights enable emulsifier selection for optimizing chocolate texture and spread stability, potentially reducing costs by 15-20 %, while establishing ultrasonic phase velocity as a precise (0.035 % resolution), non-destructive tool for real-time molecular monitoring in complex food systems.

摘要

脂质结晶对食品质量起着关键作用，然而乳化剂对其分子调控的量化程度仍然很低。本研究采用超声相速度，并结合差示扫描量热法（DSC）和小角X射线散射（SAXS），以阐明蔗糖脂肪酸酯（SFE）对氢化椰子油（HCO）结晶的调控作用。可压缩性驱动声学响应，对相速度变化的贡献约为70%，而密度的贡献约为30%。相速度与结晶焓密切相关（R>0.99），比DSC提前15 - 30分钟检测到结晶起始。三种SFE（C12:0、C18:0、C18:1）表现出不同的机制：月桂酸酯融入晶体，扩展层状结构；硬脂酸酯形成预结晶聚集体，使结晶延迟高达40%；油酸酯以其弯曲结构破坏有序性。一个三区域模型（断点为1.2%和3.8%）解释了91%的结晶变化。这些见解有助于选择乳化剂来优化巧克力质地和涂抹稳定性，可能降低成本15 - 20%，同时将超声相速度确立为一种精确的（分辨率为0.035%）、用于复杂食品系统实时分子监测的无损工具。