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Effect of triglycerides containing 9,10‐dihydroxystearic acid on polymorphism of sal ( Shorea robusta ) fat
Author(s) -
Reddy S. Yella,
Prabhakar J. V.
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02653672
Subject(s) - differential scanning calorimetry , polymorphism (computer science) , chemistry , phase transition , melting point , crystal (programming language) , nuclear chemistry , biochemistry , organic chemistry , quantum mechanics , thermodynamics , computer science , programming language , physics , genotype , gene
The effect of the triglycerides containing 9,10‐dihydroxystearic acid (DHS‐TG) on the phase transition of polymorphic forms of normal triglycerides (TG) of sal fat was investigated by differential scanning calorimetry (DSC) under different cooling and heating modes. Four levels of DHS‐TG, 2, 5, 8 and 10%, were used. DHS‐TG accelerated the phase transition of lower melting crystal forms I → II → III of TG obtained under rapid (20°C/min) or slow (2°C/min) rates of cooling. They delayed the phase transition of crystal form III to IV of TG at 0°C. Also, DHS‐TG reduced the heat of fusion (ΔH) of the stable form (V) of TG obtained after tempering at 0°C and at 26°C.