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Effects of acyl migration of sn-1,3 diacylglycerol on the crystallization behaviors and physical property stabilities of binary fat systems


Citation

Mao, Yilin and Zheng, Yilan and Xie, Rui and Tan, Chin Ping and Wang, Yong and Zhang, Zhen (2025) Effects of acyl migration of sn-1,3 diacylglycerol on the crystallization behaviors and physical property stabilities of binary fat systems. Food Chemistry, 477. art. no. 143566. pp. 1-10. ISSN 0308-8146; eISSN: 1873-7072

Abstract

Diacylglycerol (DAG), a functional lipid with two isomers, exhibits distinct physical properties that affect oil systems. This study investigated the crystallization behaviors and physical property stabilities in binary systems composed of sn-1,3 DAG and its migration equilibrium product (ME–DAG, with an sn-1,3 DAG:sn-1,2 DAG ratio of 65:35) at mass ratios of 20 %, 50 %, and 80 % with palm kernel oil (PKO). The results revealed that the sn-1,3 DAG/PKO systems exhibited faster crystallization rates and more pronounced eutectic effects than the ME–DAG/PKO systems. In addition, sn-1,3 DAG inhibited the polymorphic transformation (α → β' → β) in the DAG/PKO binary systems. Higher DAG concentrations enhanced the crystallization and nucleation rates. Furthermore, sn-1,3 DAG at 50 % and 80 % notably reduced post-hardening and moderated the slope of the solid fat content curve. Microscopic analysis revealed the presence of Maltese cross crystals and disordered acicular crystals in the DAG/PKO binary systems. These findings underscore the critical role of DAG acyl migration in compatibility, crystallization kinetics, polymorphism, and texture, offering insights for developing functional plastic lipids with tailored properties.


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Additional Metadata

Item Type: Article
Subject: Analytical Chemistry
Subject: Food Science
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2025.143566
Publisher: Elsevier
Keywords: Acyl migration degree; Crystallization property; Polymorphism and morphology; Sn-1,3 diacylglycerol; Textural property
Sustainable Development Goals (SDGs): SDG 2: Zero Hunger, SDG 3: Good Health and Well-being, SDG 12: Responsible Consumption and Production
Depositing User: MS. HADIZAH NORDIN
Date Deposited: 18 Jun 2026 07:27
Last Modified: 18 Jun 2026 07:27
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2025.143566
URI: http://psasir.upm.edu.my/id/eprint/124239
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