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Water‐retaining ability of diacylglycerol
Author(s) -
Nakajima Yoshinobu
Publication year - 2004
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/s11746-004-1000-x
Subject(s) - diacylglycerol kinase , chemistry , surface tension , oleic acid , chain (unit) , alkyl , composition (language) , intermolecular force , adsorption , oligomer , emulsion , stereochemistry , chromatography , crystallography , organic chemistry , molecule , biochemistry , thermodynamics , physics , protein kinase c , astronomy , enzyme , linguistics , philosophy
The water‐in‐oil emulsification characteristics and the adsorption properties of DAG at the oil/water interface were investigated for DAG having different FA compositions. The water‐retaining ability of DAG is dependent on the FA composition but is not dependent on the interfacial tension at the oil/water interface in a simple way. The water‐retaining ability is very different between uni‐chain DAG (two FA have the same chain length) and complex‐chain DAG (one FA is oleic acid and the other has a shorter alkyl chain). Uni‐chain DAG, having long FA chains (R=C 12 or C 18∶1 ) have the ability to emulsify water at the volume fraction of 80% (ϕ80%), but uni‐chain DAG with short or medium chain‐length FA (R=C 3 , C 4 , C 6 , C 8 ) show little ability to retain water. For complex‐chain DAG, all the DAG studied here (R 1 =C 18∶1 , R 2 =C 2 −C 12 ) have the ability to emulsify water at ϕ80%. The stability of the emulsions, however, varies with the chain length of the R 2 FA (R 2 stability order: C 2 , C 3 >C 18∶1 , C 10 >C 8 >C 4 , C 6 ). The relationship between the water‐retaining ability and the molecular structure of DAG is discussed from the viewpoint of intra‐ and intermolecular interactions between the FA chains.