Effect of Polyglycerol Fatty Acid Esters on Crystallization behaviors of Diacylglycerol
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Abstract:
Diacylglycerol (DAG) is a functional lipid that can potentially be used for food applications, and therefore, the study of its crystallization behaviors is of great theoretical significance. In this study, DAG was prepared through lipozyme 435-catalyzed esterification of stearic acid, oleic acid, and glycerol in a solvent-free system using a bubble column reactor. After the purification by molecular distillation, 78.39 % (wt.) DAG was obtained from the esterification product. The effects of two types of polyglycerol fatty acid esters (PGFEs) on the crystallization behaviors of DAG were investigated by differential scanning calorimetry, pulsed nuclear magnetic resonance, X-ray diffraction, and polarized light microscopy. The results showed that polyglycerol stearic acid ester (PGFE1) promoted the crystallization of DAG, while polyglycerol linoleic acid ester (PGFE2) inhibited the crystallization of DAG, and this inhibitory effect was enhanced when the PGFE2 content was increased from 2% to 10%. The results of X-ray diffraction indicated that the presence of PGFE1 stabilized the DAG in β'-crystal form. Finally, the polarized light microscopy revealed that the addition of PGFE1 made the crystal of DAG more delicate.
