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dc.contributor.authorZhu, Ting Wei
dc.contributor.authorZhang, Xia
dc.contributor.authorZong, Min Hua
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorLi, Bing
dc.contributor.authorWu, Hong
dc.date2019
dc.date.accessioned2022-06-27T15:46:20Z
dc.date.available2022-06-27T15:46:20Z
dc.date.issued2019-11-01
dc.identifier.citationInteresterified blend-based and physical blend-based special fats: Storage stability under fluctuating temperatures, T.-W. Zhu, X. Zhang, M.-H. Zong, R. J. Linhardt, B. Li, H. Wu, Journal of the Science of Food and Agriculture, 99, 6219-6226, 2019.
dc.identifier.issn10970010
dc.identifier.issn225142
dc.identifier.urihttps://doi.org/10.1002/jsfa.9894
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5532
dc.descriptionJournal of the Science of Food and Agriculture, 99, 6219-6226
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractBackground: Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend-based and interesterified blend-based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures. Results: The peroxide values of IBSFs and PBSFs were less than 10.0 mmol kg-1 after 4 weeks of storage, and IBSFs had better oxidative stability. There was little change in the solid fat content, and the hardness decreased when IBSFs and PBSFs were stored for 4 weeks. X-ray diffraction results indicated that PBSFs had only β-crystal, but IBSFs had β- and β'-crystal after storage. Moreover, in IBSFs, the transformation from β'- to β-form in PS:RO-IBSF was more obvious than that in PS:SO-IBSF (PS, palm stearin; SO, soybean oil; RO, rapeseed oil) after 4 weeks of storage, and the good integrity of crystalline network in fast-frozen special fats during fluctuating temperature storage followed the order: IBSF > PBSF, PS:RO-PBSF > PS:SO-PBSF. Conclusion: The results suggest IBSF can better maintain its quality during fluctuating temperature storage than PBSF.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.description.urihttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1002/jsfa.9894
dc.languageen_US
dc.language.isoENG
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleInteresterified blend-based and physical blend-based special fats: Storage stability under fluctuating temperatures
dc.typeArticle
dcterms.accessRightshttps://login.libproxy.rpi.edu/login?url=https://doi.org/10.1002/jsfa.9894
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dcterms.isVersionOfhttps://doi.org/10.1002/jsfa.9894
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages6219-6226
rpi.description.volume99


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