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天然脂肪球主要由甘油三酯构成,以不同大小的球状形式分泌而得。不同大小的脂肪球的球体和膜组成成分不同,从而影响了脂肪在乳中的存在形式和最终的乳品功能特性。然而,不同大小的脂肪球成分的差异尚未完全阐明。利用拉曼光谱测定特定大小脂肪球及膜的脂质和脂肪酸组成。拉曼光谱能够从单个脂肪球获得特定拉曼信号,并且在不破坏天然脂肪球构型的情况下进行测定。结果显示,小脂肪球在2 885/2 850cm~(-1)处条带信号较高,表明小脂肪球趋于形成结晶态的脂肪球膜包裹流动态的甘油三酯内核的结构。此外,小脂肪球与大脂肪球相比,1 655/1 443cm~(-1)的条带信号较低,表明小脂肪球的脂肪酸不饱和程度较高。总之,从本实验结果可以推断,用特定的小脂肪球分离而得的稀奶油在熔化时较大脂肪球难熔化,搅拌耗时更多,但能形成更柔软的黄油。
The natural fat globules are mainly composed of triglycerides, secreted in globular forms of different sizes. Different size of the fat globules sphere and membrane composition of different ingredients, thus affecting the presence of fat in milk and the final dairy functional properties. However, differences in the composition of fat globules of different sizes have not yet been fully elucidated. Determination of Lipid and Fatty Acid Composition of Specific Size Liposomes and Membranes Using Raman Spectroscopy. Raman spectroscopy is capable of obtaining specific Raman signals from a single fat globule and making determinations without disrupting the native fat globule configuration. The results showed that the signal of the small fat globules at 2 885/2 850 cm -1 was higher, indicating that the small fat globules tended to form the structure of the crystalline fat globule membrane which encapsulated the dynamic triglyceride core. In addition, the signal of 1 655/1 443 cm -1 was lower in the small fat globules compared to the large fat globules, indicating that the small fat globules had a high degree of unsaturation. In summary, it can be inferred from the results of this experiment that the cream separated with a particular small fat globule melts and the larger fat globule refractory, stirring takes more time but produces a softer butter.