Composition and Thermal Analysis of Lard Stearin and Lard Olein
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- Yanty N. A. M.
- Halal Products Research Institute, Universiti Putra Malaysia
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- Marikkar J. M. N.
- Halal Products Research Institute, Universiti Putra Malaysia
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- Man Y. B. Che
- Halal Products Research Institute, Universiti Putra Malaysia
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- Long K.
- Malaysian Agricultural Research and Development Institute
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説明
Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard.
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 60 (7), 333-338, 2011
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204092426368
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- NII論文ID
- 130000833484
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- NII書誌ID
- AA11503337
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- COI
- 1:CAS:528:DC%2BC3MXotFOluro%3D
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 11115843
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- PubMed
- 21701095
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可