Simultaneous imaging of fat crystallinity and crystal polymorphic types by Raman microspectroscopy
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- 作者：Michiyo Motoyamaa ; mmichiyo@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author ; Masahiro Andob ; Keisuke Sasakia ; Ikuyo Nakajimaa ; Koichi Chikunia ; Katsuhiro Aikawaa ; Hiro-o Hamaguchib ; c
- 关键词：Raman imaging ; Fat crystalline states ; Microstructures ; Physical properties ; Lard ; Meat
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：411-417
- 全文大小：817 K
文摘
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Developed a method to visualize the crystalline states of fats quantitatively.
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Crystallinity and polymorphic type can be imaged out from Raman spectra together.
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Imaging of the major polymorphic types separately was possible.
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In a model fat system, β′ crystal polymorphs formed a colloidal-gel-like network.
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The emergence of β crystal polymorphs disturbed the continuity of the network.