Document Detail

Pressure-induced phase transitions in triacylglycerides.
MedLine Citation:
PMID:  20233369     Owner:  NLM     Status:  MEDLINE    
The melting point of triacylglycerides (TAGs) under atmospheric pressure depends on both the fatty acid composition and crystalline structure of the polymorphic state, which are influenced by the temperature treatment history of the TAG. In this contribution, the additional effect of high hydrostatic pressure is described. Samples were placed in a temperature-controlled cell and pressurized up to 450 MPa. The phase transition was investigated either by perpendicular light scattering and transmission or with a polarized-light microscope. The high-pressure polarized-light microscope allows a precise determination of the melting point. The investigated TAGs showed a significant nonlinear increase of the melting point with pressure. Light scattering and transmission were used to observe the phase change in the high-pressure cell. Similar to supercooling in temperature-induced phase transition, we found a dramatic increase of the delay time in our pressure-induced solidification. Even the dependency of this induction time on the control parameter pressure was similar to that in temperature-driven crystallization. We propose that different crystalline structures may be obtained by superpressuring instead of supercooling.
Peter Ferstl; Sebastian Gillig; Christoph Kaufmann; Christoph Dürr; Cornelia Eder; Andreas Wierschem; Winfried Russ
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Annals of the New York Academy of Sciences     Volume:  1189     ISSN:  1749-6632     ISO Abbreviation:  Ann. N. Y. Acad. Sci.     Publication Date:  2010 Feb 
Date Detail:
Created Date:  2010-03-17     Completed Date:  2010-04-02     Revised Date:  2010-10-19    
Medline Journal Info:
Nlm Unique ID:  7506858     Medline TA:  Ann N Y Acad Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  62-7     Citation Subset:  IM    
Technische Universität München, Center of Life and Food Sciences Weihenstephan, Freising, Germany.
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MeSH Terms
Fatty Acids / analysis
Food Technology / instrumentation
Hydrostatic Pressure*
Microscopy, Polarization
Phase Transition
Triglycerides / chemistry*
Triolein / chemistry
Reg. No./Substance:
0/Fatty Acids; 0/Triglycerides; 122-32-7/Triolein; 538-24-9/trilaurin

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