ボーマー数について (第6報) : X-線回折による結晶構造の検討

概要

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As a method for detection of foreign fats in lard, distance of long spacings in β-form crystal was measured with X-ray small angle scattering apparatus and the following facts were disclosed. <BR>1) Values of (001) in lard were found to be 44.2 Å and there was no difference among the same species. These values were 45.3 Å in beef tallow and 44.9 Å in horse fat, showing difference by species. <BR>2) There was a linear correlation between the values of (001) and compositional ratio when lard was mixed with beef tallow, hydrogenated lard and horse fat. Therefore the amount of foreign fat can be calculated from this curve. A very clear and characteristic phenomenon was found by the mixing of 2040% of beef tallow and 20% of hydrogenated lard, resulting in 2 solid solution and a large value of (001). <BR>3) Distance of the long spacings of crystallized glyceride obtained by the Bomer method was found to be 44.6 A in either lard or beef tallow, there being no difference. <BR>4) Rearrangement velocity is fast in lard and slow in beef tallow. This is considered to be due to the fact that the crystallized glyceride from beef tallow has a complicated composition of fatty acids and the chief component, palmito-distearine has an asymmetric form, with a long molecular chain.
社団法人日本油化学会の論文