Relationship between the Triacylglycerol Composition and Foaming of Mixed Coconut Oil under Deep-fat Frying(Food & Nutrition)
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概要
- 論文の詳細を見る
The characteristic foaming property of coconut oil or palm kernel oil with one of the nonlauric oils under deep-fat frying was investigated. The foaming property of the mixed oil disappeared after random interesterification, by which new molecular species with an intermediate carbon number increased, while the fatty acid composition of the oil remained unchanged. Similar effects of interesterification were found in a model system of monoacid triacylglycerol mixtures having medium (C_8-C_<12>) and long (C_<16>-C_<18>) chain fatty acids. The foaming may depend on the disparity of the triacylglycerol molecular size in the mixed oil, regardless of the fatty acid composition.
- 社団法人日本農芸化学会の論文
- 1988-03-23
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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HASEGAWA Kiyozo
Department of Food Science and Nutrition, Faculty of Home Economics, Nara Women's University
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KIM Myoung-Ae
Graduate Division of Human Culture, Nara Women's University
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Hasegawa Kiyozo
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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