Relationship between the Molecular Structures and Emulsification Properties of Edible Oils
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概要
- 論文の詳細を見る
Emulsification properties are very important to control the texture of foods. However, the relationship between the molecular structure and emulsification properties of edible oils is not understood. To analyze this relationship, the emulsitication susceptibilities of various kinds of single triacylglycerol molecular species and edible oils were systematically measured. The emulsification susceptibility increased as the carbon number and double bond number of triacylglycerol molecular species consisting oils increased. In addition, the effect of the double bond number was predominant. These results demonstrate that the emulsification property is affected by the molecular structure of oils. Furthermore, the emulsitication susceptibilities of edible oiIs modified by enzymatic interesterification were changed as compared with those of native oils. This shows that emulsitication property can be changed by the modification of the molecular structure of edible oils.
- 社団法人日本農芸化学会の論文
- 1994-07-23
著者
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Matoba Teruyoshi
Department Of Food Science And Nutrition Nara Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Kimura Masami
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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Hidaka H
Nagasaki Univ. Nagasaki Jpn
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Shizuki Miwa
Department of Food Science and Nutrition, Nara Women's University
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Miyoshi Kazuyo
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department of Food Science and Nutrition, Nara Women's University
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Hidaka Hiroshi
Development Research Institute, Hannan R&D Center, Fuji Oil Co., Ltd.
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Tatakamura Hitoshi
Department of Food Science and Nutrition, Nara Women's University
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Sasai Tomomi
Department Of Food Science And Nutrition Nara Women's University
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Shizuki Miwa
Department Of Food Science And Nutrition Nara Women's University
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Miyoshi Kazuyo
Department Of Food Science And Nutrition Nara Women's University
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Takamura H
Department Of Food Science And Nutrition
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Kimura Masami
School Of Medicine Keio University
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Tatakamura Hitoshi
Department Of Food Science And Nutrition Nara Women's University
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Hidaka Hiroshi
Development Research Institute Hannan R&d Center Fuji Oil Co. Ltd.
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