bluuebunny/crossref_metadata_2025 huggingface dataset:
Analysis for trace amounts of geosmin in water and fish
Authors: Dupuy H. P. , Flick G. J. , St. Angelo A. J. , Sumrell Gene
Published: January 2007

Trace amounts of geosmin (trans‐1,10‐dimethyl‐trans‐9‐decalol) were concentrated from relatively large volumes of water by vegetable oil extraction. After stirring the two phases for 30 min, the dispersed oil was allowed to separate. The oily layer was removed and centrifuged to break the emulsion and separate the two layers. The direct gas chromatographic technique was used to resolve the geosmin from other volatile components on a capillary gas chromatographic column. Volatiles were separated from the oil by securing an aliquot of the oil layer on volatile‐free glass wool in the glass liner of the special gas chromatography inlet system. Geosmin was detected at the parts ber billion level with this simple and rapid technique. A technique also was developed for detecting geosmin in fish tissue; it involves steaming the fish to break up the tissue, centrifuging the residual oil phase, and detecting geosmin by capillary gas chromatography. The geosmin remains in the residual oil.
Kinetic parameters of a two‐phase model forin situ epoxidation of soybean oil
Authors: Rangarajan Bharath , Havey Adam , Grulke Eric A. , Culnan P. Dean
Published: January 2007

The process ofin situ epoxidation consists of a two‐phase system that involves reactions in both phases, mass transfer between phases, and thermodynamic driving forces for the mass transfer. In this paper, we present a model that treats the process as a two‐phase system and uses local phase concentrations to calculate reaction and mass transfer rates. The process ofin situ epoxidation has been broken down into a set of systematic steps, and rate constants for each step have been determined. A conventional stirred tank reactor, equipped with cooling coils, eliminated the heat and mass transfer limitations so that the true kinetics ofin situ epoxidation were observed. It is shown that significantly larger rates (larger by factors of 2–10) are obtained when heat and mass transfer limitations are removed. The two‐phase model adequately predicts the epoxidation kinetics over a wide range of temperatures (50–90°C). In addition, the model also correctly predicts the effect of adding an inert solvent.
Elucidation of the chemical structures of natural antioxidants isolated from rosemary
Authors: Wu James W. , Lee Min‐Hsiung , Ho Chi‐Tang , Chang Stephen S.
Published: January 2007

A natural antioxidant extract with activity greater than BHA and equal to BHT was isolated from rosemary leaves. The extract was separated into 7 primary fractions with liquid chromatography, using silicic acid as an adsorbent followed by gradient elution. Each fraction was rechromatographed to yield a total of 16 subfractions. Two compounds, carnosol and ursolic acid, were identified by infrared, mass and nuclear magnetic resonance spectrometry. Carnosol was shown to be one of the active antioxidant components in rosemary. Ursolic acid was not an effective antioxidant. Further fractionation of the most active antioxidant subfractions by high performance liquid chromatography and the elucidation of the chemical structures of these fractions are now in progress.
Preparation and properties of new surfactants containingd‐glucosamine as the building block
Authors: Kida Toshiyuki , Yurugi Keiji , Masuyama Araki , Nakatsuji Yohji , Ono Daisuke , Takeda Tokuji
Published: January 2007

Three types of new surfactants were prepared by usingN‐acetyl‐d‐glucosamine as a starting material. The first type of surfactant, sodium methyl 4,6‐O‐alkylidene‐2‐(carboxyl‐atomethylamino)‐2‐deoxy‐d‐glucopyranoside, was prepared successively by the following treatments: methyl glucosidation ofN‐acetyl‐d‐glucosamine, transacetalization with an appropriate aldehyde dimethyl acetal, deacetylation, and finally reaction of the resulting methyl‐4,6‐O‐alkylidene‐2‐amino‐2‐deoxy‐d‐glucopyranoside (2‐amino precursor) with bromoacetic acid. The reaction of this 2‐amino precursor with methyl iodide yielded the second type of surfactant, methyl 4,6‐O‐alkylidene‐2‐deoxy‐2‐(trimethylammonio)‐d‐glucopyranoside iodide, in excellent yield. The last type of compound, sodium methyl 2‐acetamide‐4,6‐O‐alkylidene‐3‐O‐[1‐(carboxylato)‐ethyl]‐2‐deoxy‐d‐glucopyranoside, was synthesized by the reaction of methyl 2‐acetamide‐4,6‐O‐alkylidene‐2‐deoxy‐d‐glucopyranoside with 2‐chloropropionic acid. Concerning the two carboxylate types of surfactants, the compounds containing a C9 or C11 hydrophobic chain in the alkylidene part showed higher water solubility than the corresponding compounds containing a C7 hydrophobic chain. Both the micelle‐forming property and the ability to lower the surface tension of these carboxylate types of compounds increased with an increase in the length of the hydrophobic chain in the alkylidene part. These compounds can be applied to new acid‐decomposable types of cleavable surfactants because they contain an acetal group. The acetal bond of the ammonium type of compound was cleaved more slowly than that of the corresponding carboxylate types of surfactants in 2% aqueous HCI solution. The biodegradabilities of these compounds were also determined.
Identification of some acids from autoxidation of methyl linoleate
Authors: Horvat R. J. , McFadden W. H. , Ng H. , Lane W. G. , Lee A. , Lundin R. E. , Scherer J. R. , Shepherd A. D.
Published: January 2007

The acids from autoxidation of methyl linoleate have been analyzed as their methyl esters by combined capillary gas chromatography‐mass spectrometry (GC‐MS). The principal components were hexanoic, trans‐2‐octenoic, suberic and azelaic acid. Minor components included formic, pentanoic, heptanoic, trans‐2‐heptenoic, octanoic and nonanoic acid. In addition,trans‐2,3‐epoxy‐octanoic acid was isolated as its methyl ester by preparative GLC and was identified by means of NMR, high resolution MS, IR and by conversion to a known derivative.
Formation of the intense flavor compoundtrans‐4,5‐epoxy‐(E)‐2‐decenal in thermally treated fats
Authors: Gassenmeier Klaus , Schieberle Peter
Published: January 2007

Thermal degradation of several possible precursors of the intense flavor compoundtrans‐4,5‐epoxy‐(E)‐2‐decenal in model experiments revealed that the odorant is formed in significant yields from 13‐hydroperoxy‐9,11‐octadecadienoic acid (13‐HPOD) and 9‐hydroperoxy‐10,12‐octadecadienoic acid (9‐HPOD). Of these hydroperoxides, arising in equal amounts during autoxidation of linoleic acid, the 9‐HPOD was established as the more effective precursor. The key intermediates in the generation of the epoxyaldehyde were found to be 2,4‐decadienal, arising from 9‐HPOD, and 12,13‐epoxy‐9‐hydroperoxy‐10‐octadecenoic acid, a degradation product of 13‐HPOD. Isolation and characterization of the precursors from a baking margarine confirmed glycerine‐bound 9‐ and 13‐HPOD as the intermediates in the formation of the epoxyaldehyde during heating of fats that contain linoleic acid.
Liquid chromatographic‐mass spectrometric analysis of conjugated diene fatty acids in a partially hydrogenated fat
Authors: Banni Sebastiano , Day Billy W. , Evans Rhobert W. , Corongiu Francesco P. , Lombardi Benito
Published: January 2007

A commercially available partially hydrogenated fat was analyzed for fatty acids containing conjugated dienes. The fatty acids were isolated by high‐performance liquid chromatography (HPLC), and analyzed with a photodiode array detector and an atmospheric‐pressure ionization mass spectrometer. Conventional and second‐derivative ultraviolet (UV) spectra of the peaks eluting from the HPLC were recorded with the photodiode array detector, and peaks displaying second‐derivative UV spectra characteristic of the conjugated diene chromophore were analyzed by mass spectrometry. The UV and mass spectra of the fatty acids with conjugated dienes, present in the partially hydrogenated fat, were identical to those of reference preparations of linoleic acid isomers with conjugated dienes. The results obtained emphasize that care must be exercised in the interpretation of clinical and experimental data concerning the detection of conjugated dienes in tissues or body fluids of humans and experimental animals. The conjugated dienes may not reflect an ongoing process of lipid peroxidation, but may be of dietary origin.
Pretreatment efficiency for physical refining of sunflowerseed oil
Authors: Dimic Etelka , Karlovic Dj. , Turkulov J.
Published: January 2007

The appropriate pretreatment of crude oil is of crucial significance for the application of physical refining. This paper presents a simplified process for the preparation of sunflowerseed oil by applying multistep acid degumming as the only pretreatment step. Amorphous silica hydrogel was used instead of treatment with bleaching earth. The results obtained showed that samples of crude‐pressed and extracted sunflowerseed oil differ significantly with respect to the content and composition of phosphatides, which is important for the pretreatment. The proper choice of oil and the application of multistep acid degumming results in an effective pretreatment of sunflowerseed oil for physical refining.
Trends in industrial uses of palm and lauric oils
Authors: Knaut J. , Richtler H. J.
Published: January 2007

An attempt is being made to determine the importance of palm and lauric oil today and in the coming years of this decade whereby their industrial use in western Europe is considered outside the field of human and animal nutrition. The basic oleochemicals like fatty acids, fatty acid methyl esters, fatty alcohols and their most important derivatives are discussed as the essential products. Detergents are one of the most significant areas of application for basic oleochemicals and their derivatives. Changes in the application profiles of the final products are expected for the detergent industry in the coming years. These tendencies have been scrutinized with respect to their influence on future demand for palm and lauric oil. The competitiveness of natural oil‐based oleochemicals versus ethylene‐and paraffin‐based synthetics is of great significance for the development of natural oils. It is attempted to elucidate the chances of natural oleochemicals in connection with petrochemical raw material developments.
Homogenous catalytic conjugation of polyunsaturated fats by chromium carbonyls
Authors: Frankel E. N.
Published: January 2007

Various arene‐Cr (CO)3 complexes and Cr(CO)6 are effective soluble catalysts for the conjugation of polyunsaturated fats. Methyl benzoate‐Cr(CO)3 is one of the most active catalysts. The following conjugation levels were obtained: methyl linoleate, 65%; methyl linolenate, 45%; the polyunsaturates in soybean and safflower oils, 73%; and in linseed oil 48%. Conjugated dienes from linoleate were predominantlycis,trans in configuration. Their double bonds were distributed between C5 and C16 of the fatty acid chain. Hydrogenation and dehydrogenation are side reactions, which seem to limit the yield of conjugated dienes from methyl linoleate. A conjugation mechanism is proposed that involves allyl‐HCr(CO)3 complexes as intermediates undergoing 1,3‐ and 1,5‐hydrogen shifts.
Photodecomposition of gossypol by ultraviolet irradiation
Authors: Nomeir A. A. , Abou‐Donia M. B.
Published: January 2007

Decomposition of gossypol as a thin film or as a solution by ultraviolet irradiation was studied. The decomposition of gossypol followed monophasic exponential kinetics in which the rate of decomposition varied and depended upon the irradiation condition. The lowest rate of gossypol decomposition was observed as a thin film which showed a half‐life of 97 min, while the highest rate was attained as a solution in acetone as indicated by a half‐life of 4.5 min. Solutions in methanol and ethanol showed relatively lower rates of decomposition with similar half‐lives of approximately 50 min. Acetonitrile and chloroform solutions showed intermediate rates of decomposition for gossypol with half‐lives of 15 and 19 min, respectively. Although the degradation products of gossypol were not identified, their HPLC profiles were characteristic of the solvent used. HPLC profiles of gossypol degradation products in methanol, ethanol, acetone and acetonitrile were similar, each exhibiting two peaks with variable ratios depending on the solvent and the time of exposure. The degradation products of gossypol when irradiated as a thin film and as a solution in chloroform were different from those in other solvents. In all cases, when gossypol and/or its degradation products were continuously exposed to ultraviolet radiation, they decomposed to products no longer having an aromatic structure.
Lignan analysis in seed oils from fourSesamum species: Comparison of different chromatographic methods
Authors: Kamal‐Eldin A. , Appelqvist L. Å. , Yousif G.
Published: January 2007

Different chromatographic methods, thin‐layer chromatography (TLC), gas chromatography (GC), gas chromatography/mass spectrometry (GC/MS) and normal‐ and reversed‐phase high‐performance liquid chromatography (HPLC), were compared for their ability to separate the different lignans present in fourSesamum species,viz., S. indicum Linn.,S. alatum Thonn., S. radiatum Schum & Thonn. andS. angustifolium (Oliv.) Engl. The advantages and limitations of each method are discussed, and a combination of methods is suggested for qualitative analyses. Two‐dimensional TLC was found to be a valuable qualitative technique and one‐dimensional TLC is useful for preparative purposes. GC is a good supplement for qualitative analysis, but it had many limitations as a quantitative tool—it involves many preparative steps, no suitable internal standard was found to be commercially available and the various lignans had markedly different response factors. GC/MS is a necessary techniqee to confirm the identity of the lignans present. HPLC is a one‐step technique suitable for quantitative analyses, and is fast and simple because it involves direct injection of oil solutions. Reversed‐phase HPLC was unable to separate sesamolin and sesangolin, but a normal‐phase silica column provided satisfactory separation for these two lignans. 2‐Episesalation ofS. alatum, however, did not elute from the normalphase column. Once lignans are identified, a relevant HPLC method can be used for quantitative analyses. Sesamin was present in large amounts inS. radiatum, in considerable amounts inS. indicum andS. angustifolium, and in small amounts inS. alatum. Sesamolin occurred in considerable amounts inS. indicum andS. angustifolium, but only in small amounts in the other two wild species studied.Sesamum alatum was characterized by high amounts of 2‐episesalatin, andS. angustifolium was characterized by high levels of sesangolin.
Cocoa butter extenders from Kokum (Garcinia indica) and Phulwara (Madhuca butyracea) butter
Authors: Reddy S. Yella , Prabhakar J. V.
Published: January 2007

Cocoa butter extenders, suitable for use in chocolate and confectionery, were prepared from Kokum fat and a Phulwara butter fraction. The latter fraction was prepared from Phulwara butter by two‐stage dry fractionation and blended with Kokum fat in selected proportions to obtain a series of hard butters with different melting profiles. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends with higher proportions of Kokum fat were harder and hence may find application in warm climates. The blends had solidification properties, fatty acid and triacylglycerol compositions similar to those of cocoa butter. In addition, they had narrow melting ranges like cocoa butter, and they were compatible with cocoa butter and have tolerance toward milk fat.
Oxidative stability of high‐fatty acid rice bran oil at different stages of refining
Authors: Yoon Suk Hoo , Kim Sun Ki
Published: January 2007

The contents of natural antioxidants and the oxidative stability of rice bran oils at different refining steps were determined. Tocopherols and oryzanols were constant in crude and degummed oils but decreased in alkali‐refined, bleached and deodorized oils. The process of degumming, alkali‐refining, bleaching and deodorization removed 34% of the tocopherols and 51% of the oryzanols. During storage of deodorized oil for 7 wk, 34% of the tocopherols and 19% of the oryzanols were lost. The maximum weight gain, peroxide value and anisidine value were obtained from alkali‐refined oil during storage. The order of oxidation stability was crude ≥ degummed > bleached = deodorized > alkali‐refined oil.
Effect of puffing on oil characteristics ofAmaranth (Rajgeera) seeds
Authors: Singhal Rekha S. , Kulkarni P. R.
Published: January 2007

Puffing or popping is a common method of processingAmaranthus cruentus (Syn.Amaranthus paniculatus L. or Rajgeera) grain. Investigations into the effect of this processing treatment have shown the percent unsaturation in the oil to decrease from 75.5% to 62.3%. The maximum effect is on linoleic acid, the quantity of which decreased sharply from 46.8% to 27.0%. Squalene also increased by 15.5%, due to puffing of amaranth seeds.
Mechanism and kinetics of the CoCl2‐catalyzed esterification reaction of castor oil with oleic acid
Authors: Erdem‐Şenatalar A. , Erencek E. , Erciyes A. T.
Published: January 2007

The apparent orders of the Lewis acid‐catalyzed esterification reactions between castor oil and oleic acid are known to change with the catalyst used and with the reaction temperature. A mechanism is proposed in this study to explain the variations (with temperature) in the apparent orders of the cobalt chloride‐catalyzed esterification reaction between castor oil and oleic acid. According to the proposed mechanism, an acid‐catalyst intermediate forms in an initial, fast quasi‐equilibrium step, and this intermediate then reacts with the oil to yield the products and to regenerate the catalyst in the rate‐determining second step. A general rate expression, with an acid concentration term and a temperature‐dependent constant in the denominator, is derived from the proposed mechanism and is verified with data obtained at different temperatures.
Composition, nutritional, and functional properties, and quality criteria of soy protein concentrates and soy protein isolates
Authors: Mattil Karl F.
Published: January 2007

The available commercial soy protein concentrates and soy protein isolates afford the food processor concentrated sources of protein with some interesting and varied functional properties. Each class of products is mild to bland in flavor and light in color. The concentrates contain at least 70% protein and the isolates 90%. The nutritional quality of the proteins is fair to good and can be excellent either by supplementation with 1.5% methionine or by appropriate blending with other sources of proteins. The concentrates provide the food manufacturer with products where a high protein content for unit of volume or wt is needed. The isolates are available for uses where the functional properties reside solely in the protein and the nonprotein components may interfere. The adaptability of the proteins to modification by controlled processing conditions has made it possible for the manufacturers to produce a diversity of products that should be of interest to practically all food formulators.
Interaction of flavor compounds with soy protein
Authors: Gremli Hans A.
Published: January 2007

The addition of flavors to soy protein products often results in a loss or change of the flavor. Processing parameters and especially the specific sorption properties of soy protein for many organic compounds strongly influence the flavor performance in such products. A systematic study on the interactions of individual classes of flavor compounds (alcohols, carbonyls, etc.) has been conducted in our laboratory. We will report on the methods used and the results obtained and will discuss the practical consequences for flavoring soy products. The discussion also will include the influence of processing conditions during texturization of soy protein on the flavors.
Characteristics and composition of six malvaceae seeds and the oils
Authors: Rao K. Sundar , Lakshminarayana G.
Published: January 2007

The seeds ofSida veronicifolia Linn., syn.S. bumilis cav.,S. cordifolia Linn.,S. ovata Forsk.,S. mysorensis W & A., syn.S. urticaefolia W & A,S. rhombifolia var.retusa Masters andAbutilon crispum Medik. (Malvaceae) contained 15.5%, 11.5%, 12.1%, 13.2%, 20.2% and 12.5% oil, and 15.0%, 14.1%, 17.3%, 13.6%, 12.6% and 18.4% protein, respectively. Linoleic acid predominated (54.9–69.4%) as the fatty acid of all the oils, and malvalic (1.3–11.4%) and sterculic acids (0.4–1.1%) were significant.
Jojoba wax: Its esters and some of its minor components
Authors: Busson‐Breysse J. , Farines M. , Soulier J.
Published: January 2007

A lack of reliability in the usual determinations of fatty acids and fatty alcohols of jojoba wax prompted us to propose an original method of hydrolysis and extraction, making it possible to better determine the composition of fatty acids and alcohols of the wax. High‐performance liquid chromatography fractionation of the wax allowed isolation of four main classes of esters (which differed by their partition number). The detailed study of these ester classes emphasized the way acids and alcohols are connected, and fourteen distinct esters were thus identified. Some triacylglycerols, free fatty alcohols and other minor components of jojoba wax were found and quantitated. Seven sterols were identified, four for the first time.
The alkyl glycidyl ether as synthetic building blocks
Authors: Urata Kouichi , Takaishi Naotake
Published: January 2007

Alkyl glycidyl ether is one of the most useful key materials for industrial applications because the addition reaction of various kinds of nucleophilic reagents to the reactive epoxy bond of the glycidyl ethers has led to glyceryl ether derivatives. Glyceryl ether exhibits many interesting physical and pharmacological properties. The alkyl glycidyl ether can presently be produced at an industrial scale under the phase‐transfer catalytic Williamson ether synthesis. We have reviwwed some addition reactions of the alkyl glycidyl ether and possibilities for use as the building blocks for the syntheses of surfactants, pharmaceuticals, etc. that contain glyceryl ether skeletons. Typical examples of alkyl glyceryl ether derivatives include: amino ether as cosmetic material, and isodiglycerin mono‐ and dialkyl ethers and triglycerin monoalkyl ether as a cosmetic or a pharmacologically useful material, respectively. Another interesting reaction is the rearrangement of the epoxy bond of the alkyl glycidyl ether, which gives alkoxy ketone in a one‐pot synthesis.
Utilization of protein‐rich ethanol co‐products from corn in tilapia feed
Authors: Wu Y. Victor , Rosati Ronald , Sessa David J. , Brown Paul
Published: January 2007

Corn distiller’s grains with solubles (CDGS), which is the residue from ethanol fermentation of corn, were incorporated in tilapia (a warm‐water fish) diets that contained either 36% protein without fish meal or 32% protein with and without fish meal. A 103‐day feeding study indicated that the three diets containing CDGS resulted in higher weights of tilapia than fish fed a commercial fish feed containing 36% protein and fish meal. The difference in weight gains between 32 and 36% protein diets was not significant. Incorporating fish meal (6%) in diet had no advantage over a diet without fish meal.
Diesel fuel from thermal decomposition of soybean oil
Authors: Schwab A. W. , Dykstra G. J. , Selke E. , Sorenson S. C. , Pryde E. H.
Published: January 2007

Soybean oil was thermally decomposed and distilled in air or in nitrogen sparge with standard ASTM distillation apparatus. GC‐MS analysis showed that approximately 75% of the products were made up of alkanes, alkenes, aromatics and carboxylic acids with carbon numbers ranging from 4 to more than 20. Fuel properties of the pyrolyzed materials were characterized and compared with those of the parent oil. The pyrolyzates had lower viscosities and higher cetane numbers than the parent vegetable oil. Thermally decomposed soybean oil shows promise as alternative fuel for the direct‐injection diesel engine.
Synthesis and surface activity of maleic anhydride‐polyethylene glycol‐phthalic anhydride polymeric surfactants
Authors: Chen K. M. , Tsai C. C.
Published: January 2007

A novel series of polymeric surfactants has been synthesized by the reaction of maleic anhydride (MA), polyethylene glycol (PEG) and phthalic anhydride (PA). The unique structural features of these surfactants have been confirmed by IR, NMR and elemental analysis. These polymeric surfactants have been found to exhibit excellent surface active properties including surface tension, low‐foaming, solubilization, and dispersant properties in disperse dye systems.
Analysis of conjugated octadecatrienoic acids inmomordica balsamina seed oil by GLC and13C NMR Spectroscopy
Authors: Gaydou E. M. , Miralles J. , Rasoazanakolona V.
Published: January 2007

Separation of conjugated octadecatrienoic acids by open tubular gas liquid chromatography (GLC) was performed using glass capillary columns coated with Carbowax 20 M and with OV‐1. The equivalent chain length of geometrical isomers of the conjugated octadecatrienoic acids belonging to the two series C18:3Δ8.10.12 and C18:3Δ9.11.13 were determined. The application of these results to the study of theMomordica balsamina seed oil shows that this oil contains two conjugated octadecatrienoic fatty acids in appreciable amounts, punicic acid (50%) and α‐eleostearic acid (13%). The isomerization of conjugated acids inM. balsamina seed oil was followed for one year. Quantitation of octadecatrienoic acids using GLC gave results similar to those obtained with13C NMR.
Lipid composition of rice (Oryza sativa L.) bran
Authors: Hemavathy J. , Prabhakar J. V.
Published: January 2007

The composition of lipids of bran from three varieties of rice is reported. Lipids extracted amounted to 21.9–23.0% of the bran dry weight and consisted of 88.1–89.2% neutral lipids, 6.3–7.0% glycolipids and 4.5–4.9% phospholipids. Neutral lipids consisted mostly of triacylglycerols (83.0–85.5%), monoacylglycerols (5.9–6.8%) and small amounts of diacylglycerols, sterols and free fatty acids. Three glycolipids and eight phospholipids were separated and characterized. Acylated steryl glucoside and digalactosyldiacylglycerol were the main glycolipids, while monogalactosylmonoacylglycerol was present in small amounts. The major phospholipids were phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidic acid. Phosphatidylglycerol, lysophosphatidylcholine, lysophosphatidylethanolamine and acyl‐phosphatidylethanolamine were present in small quantities.
Chemical and physical lipophilization of proteins
Authors: Kito Makoto
Published: January 2007

With a view to enhance the amphipathic nature of food proteins, chemical and physical modification were carried out. Soy glycinin and αS1‐casein were lipophilized by chemically attaching naturally occurring fatty acids to them. The covalent attachment of fatty acyl residues to these proteins caused an increase in their emulsification activity. Soy proteins and the maize protein, zein, were associated with soy lecithin and phosphatidate, respectively, by sonication. The emulsification activity of phospholipid‐protein complexes was greatly increased after they were treated with 50% ethanol or enzyme digestion.
Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties
Authors: Chobert Jean‐Marc , Sitohy Mahmoud , Whitaker John R.
Published: January 2007

Limited specific hydrolysis of casein byStaphylococcus aureus V8 protease was used to produce 2% and 6.7% hydrolysates (2 and 6.7% of the peptide bonds hydrolyzed), each containing five polypeptides (by gel filtration) ranging in size from ∼ 16,000 to ∼1,000 daltons. The mixtures of polypeptides had substantially increased solubilities at pH 4.0–4.5, near the isoelectric point of casein. In general, the emulsifying activity index was less for the hydrolysates than for casein; the emulsion stability was higher for the 2% hydrolysate than was the emulsion from casein. Phosphorylation of zein markedly increased the water solubility of zein above and below pH 4. When the free amino acids tryptophan and/or lysine were added to zein in the presence of POC13, some amino acids were covalently bound to zein, in addition to covalent attachment of phosphate groups. Threonine did not become incorporated into zein by this method. These derivatives were much more soluble than zein above and below pH 4, the minimum solubility point. A derivative containing 0.98 mol P/mol of zein, along with 1.05% tryptophan and 0.24% lysine, had a relative growth effect onTetrahymena thermophili of 49% that of casein, in comparison to 4.5% for unmodified zein. All the modified zeins had improved emulsifying activity indices.
Characterization of wax sediments in refined canola oils
Authors: Hu Xiaojun , Daun James K. , Scarth Rachel
Published: January 2007

Turbidity components in refined canola oils were collected by filtration at 4 and 20°C. Major components (thin‐layer chromatography) at both temperatures were wax esters (WE), hydrocarbons (HC) and triacylglycerols (TG) while free fatty acids (FFA) and fatty alcohols (FAL) were found in minor amounts at 4°C. WE had carbon numbers of 40 to 56 (made up of combinations of C16 to C30 alcohols and C16 to C28 fatty acids). HC were mostly C29 and C31 with lesser amounts of C24, C28 and C32. TG, compared to the corresponding liquid oil, still contained C18:1 as the major component, but had less C18:2 and particularly less C18:3 and at least two times higher levels of saturated fatty acids. The FFA were mainly long‐chain C22:0, C24:0 and C20:0 (in order of amount). FAL were mainly long‐chain C26:0, C28:0 and C30:0 but ranged from C16:0 to C32:0.
Detection of adulteration
Authors: Rossell J. B. , King B. , Downes M. J.
Published: January 2007

A program of work is in progress to establish the levels and ranges of fatty acids and other components present in the major edible vegetable oils. Authentic samples from the major producing areas for such oil have been obtained and analyzed. In the case of palm oil, ranges of the fatty acid composition and of the acids at the triglyceride 2‐position, have been obtained for about 40 samples. These data were used to calculate enrichment factors, and triglyceride carbon number compositions, using a small computer program. Comparison with experimentally determined carbon number compositions were then made. Good correlations were found for whole unadulterated oils, but not for oil fractions. Unfortunately, these differences were insufficient to detect contamination of palm oil by 10 or 20% levels of other oils, or of palm fractions. Compositional ranges of sterols and tocopherols have also been determined on a selection from the original set of palm samples. Work on sunflower seed and groundnut oils has followed the same lines, particular attention having been paid to linolenic acid and, in the case of groundnut oil, also erucic acid, levels. Some groundnut kernels were found to have an oil with a component which cochromatographed with methyl erucate during fatty acid determination. This unknown constituent was studied by gas chromatography‐mass spectrometry, and is thought to comprise a mixture of epoxy fatty acids. Analysis of the triglyceride fraction isolated from groundnut oil by thin layer chromatography removes this unknown constituent, and simplifies interpretation of the fatty acid composition of groundnut oil.
Trends in the chemistry and technology of lipids
Authors: Boelhouwer C.
Published: January 2007

A review is given of the annual world production of fats and oils and their increasing availability for edible and nonedible purposes. Trends in some important industrial processes (polymerization, metathesis, oxidation, etc.) are discussed and the applicability of fatty oils as specific and characteristic base materials for the organic chemical industry is compared with developments in the field of petroleum synthetics. To improve the position of fat‐intermediates and fat derivatives on the world market, future research should be particularly directed to an optimal use of their specific physical, chemical and biochemical properties, and to an increased coherence between our technological and biochemical knowhow.
Lipase immobilized on a hydrophobic, microporous support for the hydrolysis of fats
Authors: Brady C. , Metcalfe L. , Slaboszewski D. , Frank D.
Published: January 2007

Enzymatic hydrolysis of triglycerides has been studied as a low energy‐consuming alternative to the present steam (Colgate‐Emery) process. Cost analysis of the enzymatic process indicates that use of immobilized lipase compares favorably with the present steam process. This paper discusses the search for an adsorbent to use as the support material for the lipase. Hydrophobic microporous powders, membranes and fibers were found to give the best performance, as little of the lipase's activity was lost upon immobilization. Lipase immobilized on Accurel powder has been studied in various reactor configurations for the hydrolysis of triglycerides. Reactor designs studied include cocurrent and counter‐current fixed beds, continuous stirred tank reactors, and the diaphragm reactor. Productivities of the latter two reactor types were 1100 and 1700 kg fatty acid per kg immobilized lipase.
Evaluation of Turkish sulphur olive oil as an alternative diesel fuel
Authors: Aksoy H. A. , Kahraman I. , Karaosmanoglu F. , Civelekoglu H.
Published: January 2007

Esterification of Turkish sulphur olive oil with different types of straight‐ and branched‐chain monohydric alcohols has been investigated. Reaction conditions such as temperature and time have been evaluated, and monoester yield has been determined. As the alcohol component, direct application of an industrial byproduct such as crude fuel oil has been investigated. Finally some preliminary laboratory tests concerning the suitability of the fuel oil monoester as a diesel fuel substitute have been performed.
Mass spectra of diterpene resin acid methyl esters
Authors: Chang Teh‐Liang , Mead Thomas E. , Zinkel Duane F.
Published: January 2007

The mass spectra of 35 tricyclic, diterpene resin acid methyl esters were examined. It was found that unsaturation substantially influenced the initial fragmentation. The carbomethoxy group is readily eliminated, with the positive charge usually being retained in the cyclic fragment. No significant differences were noticed among stereoisomers.
Processing soybeans into foods: Selected aspects of nutrition and flavor
Authors: Rackis J. J. , McGhee J. E. , Honig D. H. , Booth A. N.
Published: January 2007

Since many new soy protein products are being developed which differ in enzyme activity, protein dispersibility, flavor, nutritive value, and functional properties, quality control is assuming increasing significance. The effects of dry and moist heat and hexane:ethanol azeotrope extraction upon various enzymatic activities, protein solubility, and nutritive value of defatted soy flakes differ considerably. Specifications and guidelines initially developed to establish the degree of moist heat treatment required to produce edible grade products need to be reevaluated for these processes. Flavor scores of hexane:ethanol azeotrope‐extracted flakes and proteinates prepared from them are significantly higher than those prepared by current commercial practices. Because peroxidase is a much more stable enzyme than lipoxygenase, determination of peroxidase activity may be a more suitable method to define proper processing conditions which improve the flavor of soy products. A combination of hexane:ethanol extraction and steaming improves the flavor and nutritive value of defatted soy flakes. Azeotrope extraction alone does not inactivate trypsin inhibitors; nutritive value of the extracted flakes is low, and pancreatic hypertrophy occurs when they are fed to rats. Protein efficiency ratio of the processed flakes is 2.2 on a basis of a value = 2.5 for casein. Other factors to be considered to prepare soy protein isolates of good nutritional quality are: choline deficiency, variability in sulfur amino acid content, and formation of phytate complexes that affect bioavailability of essential minerals, particularly zinc.
The plant geneticist’ contribution toward changing lipid and amino acid composition of safflower
Authors: Knowles P. F.
Published: January 2007

Current research on the fatty acid composition of the seed oil of safflower (Carthamus tinctorius L.) has shown the following: (1) there is a possibility that the oleic acid content can be increased above 80%, though probably not above 85%, by use of modifying genes and the major geneol; (2) wild species do not look very promising as a source of genes for modifying fatty acid composition; (3) commercially grown high linoleic and high oleic types are temperature stable; (4) an experimental type with about equal amounts of oleic and linoleic acids is responsive to temperature, with high temperature increasing oleic acid and low temperature increasing linoleic acid; and (5) stearic acid in another experimental type with higher levels of stearic acid (5–10%) is reduced by low temperatures.
Synthesis of long‐chain (E)‐3‐alkenoic acids by the Knoevenagel condensation of aliphatic aldehydes with malonic acid
Authors: Rao B. V. S. K. , Vijayalakshmi P. , Subbarao R.
Published: January 2007

Knoevenagel condensation of aliphatic aldehydes with malonic acid in equimolar ratio in triethylamine, which served the dual purpose of the solvent as well as the base, gave alkenoic acids in 80–88% yield as determined by acid values of the products and by gas‐liquid chromatography with methyl heptadecanoate as the internal standard. The alkenoic acids were converted to methyl esters, purified by column chromatography and characterized by proton nuclear magnetic resonance, infrared and mass spectral analyses. The spectral data clearly established that the acids formed were (E)‐3‐alkenoic acids. The purified methyl esters were also subjected to the oxymercuration‐demercuration reaction, and the mass spectra of the resulting methoxy esters confirmed the exclusive formation of 3‐alkenoic acids.
A laboratory study of the press effect in adsorptive bleaching
Authors: Henderson John H.
Published: January 2007

The so‐called press effect is widely credited with enhancing the overall efficiency of bleaching clays in commercial operations. Laboratory bleaches are generally done with one use of bleaching clay, while plant operations often include a process in which spent clay in a filter press acts as a fixed bed to remove additional impurities from slurry‐treated oil. In this study, the press effect is simulated in the laboratory by measuring the influence of a progres‐sively‐built filter cake on concentrations of carotenes and chlorophyll in successive batches of slurry‐contacted oils. The oil used was canola; the clay tested was a commercially available acid‐activated clay classified to two different average particle sizes. Conditions were chosen to simulate those used in commercial operations. Better total bleaching was seen from the first batch to the last as filter cake was built up. In addition, a significant particle size effect was seen.
New detergent mechanism using cellulase revealed by change in physicochemical properties of cellulose
Authors: Murata Moriyasu , Hoshino Eiichi , Yokosuka Michio , Suzuki Akira
Published: January 2007

Sebum in naturally soiled cotton undershirt and oleic acid in artificially soiled cotton cloth, which entered interfiber space in the interior of cotton fibers were easily removed by alkaline cellulase fromBacillus sp., but only with difficulty by commonly used detergent ingredients such as surfactant and protease. Adsorption isotherms and the rate of hydrolysis of alkaline cellulase against insoluble cellulose powders revealed that the lower the relative crystallinity of cellulose powder, the more adsorptive alkaline cellulase became and the more hydrolysis was promoted. With alkaline cellulase, cotton having the highest relative crystallinity was adsorbed at pH 9 and 5°C, liberated a negligible small amount of reducing sugar at pH 9 and 40°C, and produced no changes in the degree of polymerization of cotton cellulose and in the tensile strength of cotton fabric at pH 9 and 30°C. On the other hand, differential scanning calorimetric studies revealed that under similar conditions even a small quantity of alkaline cellulase drastically reduced the amount of water bound to cellulose in cotton. Because water was bound only with hydroxy groups of cellulose molecules in the amorphous region of cotton fibers, it can be understood that soil entering the interfiber space of amorphous interlamellae in the interior of cotton fibers, was easily removed as the hydrated cellulose in the interlamellae was slightly hydrolyzed by alkaline cellulase. A new detergent mechanism is proposed.
Effect of agitation on selectivity in the hydrogenation of soybean oil
Authors: Beal R. E. , Lancaster E. B.
Published: January 2007

A total of 12 hydrogenations were conducted in the pilot plant. The conditions were such that analyses of the data would furnish information as to the effect of 6 variables on the course of the reaction. The most reliable estimates were obtained for the effect of increasing, by agitation, the dispersion of hydrogen in the oil. The dispersion was accomplished by converting from a simple turbine agitator to a gas dispersing type with easily fabricated parts. This change resulted in a more selective reaction with respect to unsaturates. The change can also result in a shorter reaction time, or in the consumption of less power. Judging from its effects on the course of hydrogenation, agitation cannot simply be defined in terms of speed.
The microscopy of the liquid crystalline neat and middle phases of soaps and synthetic detergents
Authors: Rosevear F. B.
Published: January 2007

The mesomorphic or “liquid crystalline” neat and middle phases encountered in aqueous systems of soaps and synthetic detergents differ considerably in plasticity. Nevertheless, in fundamental phase studies or the examination of commercial products and processes, identification of these two phases has hitherto been uncertain, particularly when they are mixed with each other or with other phases; even under the polarizing microscope, their identification has not been positive since, by the classical criteria for identifying mesomorphic phases, both are “smectic.”

The present work reveals additional criteria by which the two phases may be satisfactorily distinguished. In the first place, there are non‐geometric textures exhibited by middle but not by neat. Conversely, there are planar textures exhibited by neat but not by middle. Furthermore there are important systematic differences even among the focal conic textures upon which the smectic nature of the two phases has previously been predicated.

While the microscopic method now makes possible the identification of phase mixtures, it serves also as a rapid method even where one‐phase compositions are concerned.

This study is primarily descriptive in its present state of development, but the existence of systematic microscopic differences between these two nominally smectic phases, coupled with their well‐known and pronounced difference in consistency, suggests a fundamental structural distinction between them.

Much of the present subject‐matter applies also to such materials as certain wetting agents and dyes, as well as phosphatides and certain other biological substances.
Factors affecting initial foam height in the Ross‐Miles foam test
Authors: Rosen M. J. , Solash J.
Published: January 2007

A study has been made of the relationship between initial foam height, H, as measured by the Ross‐Miles test, and such factors as surfactant concentration, critical micelle concentration (CMC) of the solute, surface tension (γ) of the solution, surface area (A) of the foam, and the work involved in the production of the foam surface. The initial foam was remarkably constant in character for the systems studied and there was a linear relationship between H and A. For five of the six solutes used, the work of producing the foam surface fell within a narrow range at concentrations in the neighborhood of the CMC, indicating an inverse relationship between A and γ. For these solutes, H≈(1000/γ)−3.6. The maximum in H occurred in the neighborhood of the CMC.
Structure of unsaturated vegetable oil glycerides: Direct calculation from fatty acid composition
Authors: Evans C. D. , McConnell D. G. , List G. R. , Scholfield C. R.
Published: January 2007

Composition and structure of unsaturated glycerides of vegetable oils can be calculated directly from the fatty acid composition of the oil. Fatty acid distribution on the 2 position as normally determined by lipase hydrolysis is calculated from the composition of the whole oil by applying the following three rules in their respective order: Saturated fatty acids and those with chain length greater than 18 carbons are first distributed equally and randomly on the 1 and 3 position of the glycerol moiety; oleic and linolenic acids are treated equally, or as a unit, and distributed equally and randomly on all three glyceride positions with any excess from the 1 and 3 position being added to the 2 position; and all remaining positions are filled by linoleic acid. Remarkably good agreement between the calculated and experimentally determined fatty acid distributions is shown for soybean, linseed, safflower and many other vegetable oils whose compositions are reported in the literature. An association between oleic and linolenic acid within the glyceride structure of some vegetable oils is evident.
Physicochemical properties of fractionated beef tallows
Authors: Grompone Maria A.
Published: January 2007

The relationships among composition, melting point, titer and solid fat index of beef tallow and its respective liquid and solid fractions obtained by industrial dry fractional crystallization are determined. The relationships between composition and titer do not permit one to distinguish beef tallow from the fractionated ones of the same melting range. On the other hand, the relationships between melting point and titer are different: the oleomargarines have melting points lower than their corresponding titers, and those of the beef tallow and oleostearins are higher. The fractionated fats have different contents of oleic and stearic acids compared with the unfractionated ones, but their percentage of palmitic acid does not vary remarkably. The dilatometric curves are displaced in a parallel relationship without important changes in their shape.
Production of hydroxy fatty acids from unsaturated fatty acids byFlavobacterium sp. DS5 hydratase, a C‐10 positional‐ andcis unsaturation‐specific enzyme
Authors: Hou Ching T.
Published: January 2007

A new microbial isolate,Flavobacterium sp. DS5, converted oleic and linoleic acids to their corresponding 10‐keto‐and 10‐hydroxy fatty acids. The hydration enzyme seems to be specific to the C‐10 position. Conversion products from α‐ and γ‐linolenic acids were identified by gas chromatography/mass spectrometry, Fourier transform infrared, and nuclear magnetic resonance as 10‐hydroxy‐12(Z),15(Z)‐octadecadienoic and 10‐hydroxy‐6(Z),12(Z)‐octadecadienoic acids, respectively. Products from other 9(Z)‐unsaturated fatty acids also were identified as their corresponding 10‐hydroxy‐ and 10‐keto‐fatty acids.Trans unsaturated fatty acid was not converted. From these results, it is concluded that strain DS5 hydratase is indeed a C‐10 positional‐specific andcis‐specific enzyme. DS5 hydratase prefers an 18‐carbon monounsaturated fatty acid. Among the C18 unsaturated fatty acids, an additional double bond at either side of the 9,10‐position lowers the enzyme hydration activity. Because hydratases from other microbes also convert 9(Z)‐unsaturated fatty acids to 10‐hydroxy fatty acids, the C‐10 positional specificity of microbial hydratases may be universal.