bluuebunny/crossref_metadata_2025 huggingface dataset:
Hydrogenation of a menhaden oil: I. Fatty acid and C20monoethylenic isomer compositions as a function of the degree of hydrogenation
Authors: Sebedio J‐ L. , Ackman R. G.
Published: July 2007

US menhaden oil is rich in long‐chain polyethylenic fatty acids, chiefly C20(eicosapentaenoic) and C22(docosahexaenoic) fatty acids, unlike Canadian herring oil, which is rich in long‐chain (C20and C22) monoethylenic fatty acids. An examination of the product fatty acids from hydrogenation of menhaden oil therefore comple‐ments studies previously published for herring oil. During a commer‐cial hydrogenation of menhaden oil, iodine value (IV) 159.0, on nickel catalyst, samples were collected at IV 150.0, 140.0, 131.5, 120.5, 96.5, 90.0 and 84.5. The fatty acid compositions were deter‐mined using a combination of mercuric adduct fractionation and gas liquid chromatographic (GLC) analyses, and the totaltranscontent by infrared spectroscopy. The partial hydrogenation resulted in the disappearance of the pentaenoic and hexaenoic fatty acids, a de‐crease in tetraenes, and a definite increase in trienes, 8.3% at IV 84.5 compared to 4.2% at IV 159.0. The dienoic fatty acids in‐creased to 13.2% at IV 84.5 compared to 4.1% at IV 159.0, and the monoenoic fatty acids increased to 34.2% from 24.0%. No impor‐tant changes in the saturated acids were observed, 43.8% at IV 84.5 compared to 41.6% at IV 159.0. The totaltranscontent varied from 3.4% at IV 150.0 to 45.1% at an IV of 84.5. The isomer composi‐tions of thecisandtransC20monoethylenic fatty acids were deter‐mined using a combination of preparative GLC, AgNO3thin layer chromatography and ozonolysis. Thecis20:1 acids at IV 84.5 still retained 27.5% of the major isomer (All) originally present at 72%. The parent A5, A8, All, A14 and A17 bonds of the 20:5 originally present could be detected in thecis20:1 isomers at IV 96.5 but not at IV 84.5. At IV 84.5, 58% of the 20:1was trans, the major isomer being All (9.4% of total 20.1), accompanied by important quanti‐ties of Δ10 and Δ12, respectively, 6.9% and 6.6% of the total 20:1.
Primary alkane sulfonates1
Authors: Wechsler J. R. , Koberda A. M.
Published: July 2007

The purpose of this paper is to draw attention to two neglected subjects in the field of surfactants: one is the class of compounds of primary alkane sulfonates (PAS), which have so far found no com‐mercial success; the other is the process of sulfitation by which they are made, for which the state of the art has no satisfactory mech‐anism.
The relationship between rapeseed chlorophyll, rapeseed oil chlorophyll and percentage green seeds
Authors: Daun J. K.
Published: July 2007

Oils with high levels of chrlorphyll have become a major problem in the Canadian crushing industry. It was not possible to compare visually the color of samples of rapeseed oil from various crushing plants in Western Canada with the nickel sulfate standard used as a trade standard. Comparison was easy using samples of oil prepared from seed in the laboratory. The difficulty in comparison was probably caused by conversion of green‐colored chlorophyll to russet‐colored pheophytin in the crushing process. An “apparent chlorophyll” standard with a maximum of 20 ppm (measured by AOCS Cc 13d‐55) is recommended. The “percentage green seed” count used in the Canadian grading system was found to correlate poorly (r2<05) with the chlorophyll level in the seed or oil. A maximal chlorophyll level of 12 ppm was found to be allowable in the top grade of seed. It is recommended that a rapid, accurate and inexpensive procedure for chlorophyll measurement be developed to supplement the grading system.
The rele of chain length and an emulsifier on the polymorphism of mixtures of triglycerides
Authors: Garti N. , Aronhime J. S. , Sarig S.
Published: July 2007

The appearance of the β′ form in the α‐β transformation in tristearin is hardly detectable. On the other hand, in mixtures of tristearin and tripalmitin at different ratios, β′ formation has been observed to be favored. This observation confirms the statement in the literature that in mixtures of different chain lengths orthorhombic packing is stabilized. When an emulsifier was added to the mixtures, both the β′ and β formation were inhibited. The effect caused by the addition of the emulsifier as an impurity to tristearin is compared to that caused by the addition of tripalmitin: their effects, although both kinetic, were very different. In spite of this difference, they both have implications in the confectionery and fats industries.
The influence of polymorphic form on oxygen and water vapor transmission through lipid films
Authors: Kester J. J. , Fennema O.
Published: July 2007

Fully‐hydrogenated soybean and rapeseed oil was blended 2:1, layered on a filter paper support, adjusted to the desired polymorphic form and tested for resistance to transmission to oxygen and water vapor. Resistance to oxygen transport decreased upon conversion from α to the β′ form and then increased substantially upon conversion to the β polymorph. This was attributed to the greater solid‐state density of the β form, which likely affects resistance to gas flux by lowering the oxygen diffusion constant through the film. Resistance to water vapor transmission also decreased following the α to β′ transition and then increased somewhat upon conversion to the β form. However, resistance of the β form did not exceed that of the α form at any of the temperatures tested. Moisture sorption characteristics of the various polymorphic forms apparently caused relative resistance values for water vapor flux to differ, somewhat from those for oxygen flux.
Characterization of nonionic surfactants using supercritical fluid chromatography and carbon‐13 nuclear magnetic resonance spectroscopy
Authors: Kalinoski Henry T. , Jensen Arnold
Published: July 2007

Capillary supercritical fluid chromatography, using a carbon dioxide mobile phase and flame ionization detection, was employed for characterization of nonionic alcohol ethoxylate surfactants. Data from separations was used to calculate average molecular weights, degree of ethoxylation and distribution of telomers. The SFC approach was compared with carbon‐13 nuclear magnetic resonance spectroscopy for evaluation of the same samples. The faster chromatographic technique permitted information to be obtained in the presence of materials which interfered with the NMR analysis, and provided a means of identifying the minor components of mixtures. The advantages and disadvantages of the methods are discussed and the complementary nature of the techniques illustrated.
Spoilage of coconut oil purification and properties of a fungal lipase that attacks coconut oil
Authors: Hoover R. , Laurentius S. F. , Gunetileke K. G.
Published: July 2007

A lipase was isolated from a strain ofAspergillus flavus which attacked coconut kernel and oil with the liberation of free fatty acids. The enzyme was purified 109‐fold by ammonium sulphate precipitation, diethyl aminoethyl‐cellulose and Sephadex G‐200 chromatography. The optimum pH of the enzyme reaction was 6.2. The action of the enzyme on pure triglycerides was studied. The triglycerides of the shorter chain fatty acids were more rapidly hydrolyzed, while hydrolysis of tristearin was not detected under the conditions of assay. Km for trilaurin and trimyristin were 9.09×10−4 and 1.42×10−3 M, respectively. Para‐chloromercuricbenzoate was an inhibitor. Thin layer chromatography and gas liquid chromatography of the esterified products of enzymatic hydrolysis of coconut oil showed the presence of oleate, palmitate, myristate, laurate, caprate, caproate and caprylate but not stearate, although stearate was present in coconut oil.
Quality of oil from damaged soybeans
Authors: List G. R. , Evans C. D. , Warner K. , Beal R. E. , Kwolek W. F. , Black L. T. , Moulton K. J.
Published: July 2007

Abstract and Summary

Various processing steps were explored in an at‐tempt to improve the quality of oil from field‐ and storage‐damaged soybeans. A crude soybean oil (5.7% free fatty acid) commercially extracted from damaged soybeans was degummed in the laboratory with different reagents: water, phosphoric acid, and acetic anhydride. Two alkali strengths, each at 0.1 and 0.5% excess, were used to refine each degummed oil. After vacuum bleaching (0.5% activated earth) and deodorization (210 C, 3 hr), these oils were un‐acceptable as salad oils. A flavor score of 6.0 or higher characterizes a satisfactory oil. Scores of water and phosphoric acid degummed oils ranged from 4.5 to 5.1, while acetic anhydride degummed oils aver‐aged 5.6. Flavor evaluations of (phosphoric acid de‐gummed) single‐ and double‐refined oils (210 C deodorization) showed that the latter were signifi‐cantly better. Flavor scores increased from 5.0 to about 6.0. To study the effects of deodorization tem‐perature, the crude commercial oil was alkali‐refined, water‐washed and bleached with 0.5% activated earth, but the degumming step was omitted. Flavor evalua‐tion of oil deodorized at 210, 230, and 260 C showed that each temperature increment raised flavor scores significantly. Further evaluations of specially proc‐essed oils (water, phosphoric acid, and acetic anhy‐dride degummed oils given single and double refinings and deodorized at 260 C) showed that deodorization temperature is the most important factor affecting the initial quality of oil from damaged beans. Flavor evaluations showed that hydrogenation and hydro‐genation‐winterization treatments produced oils of high initial quality, but with poorer keeping proper‐ties than oils from normal beans. No evidence was found implicating nonhydratable phosphatides in the oil flavor problem. Iron had a deleterious effect in oils not treated with citric acid during deodorization.
Alterations in glyceride composition during interesterifi‐cation of mixtures of sunflower oil with lard and tallow
Authors: Chobanov D. , Chobanova R.
Published: July 2007

Abstract and Summary

An analytical approach is presented for the study of one‐phase interesterification of mixtures of sun‐flowerseed oil with fully hydrogenated lard, natural lard, and tallow, based on triglyceride group analysis by argentation thin layer chromatography. The curves for the changes of each of ten triglyceride groups, differing in unsaturation, are reported. These are used to establish the conversion of the initial composition to the random limits in the mixtures cited. The altera‐tions in the differential dilatation curves are ex‐plained in part by the changes in the triglyceride com‐position.
Measuring protein quality
Authors: Satterlee L. D. , Marshall H. F. , Tennyson J. M.
Published: July 2007

An alternative to the time‐consuming and expensive PER assay for measuring food protein quality is needed by the food industry. Many biological and chemical‐based assays for measuring protein quality have been described in the literature. Most of these are still too complicated, time‐consuming, or too narrow in the range of foods they will test for daily quality control use. In the past five years, rapid methods have been developed that employ chemical assays for essential amino acid composition and availability or biological assays that measure protein digestibility and growth on food proteins. Most of these assays can be completed in five days or less and are applicable to a broad range of foods. These developments have brightened the prospects for the eventual development of a rapid assay that the food industry routinely can use to monitor protein quality. This paper has discussed two assays that were tested with a wide variety of foods and that take less than 72 hr to complete. The C‐PER assay, uses data on the in vitro protein digestibility and EAA composition of a food protein to predict its protein quality in terms of PER. The C‐PER technique is not limited by the protein, fat, additive or spice levels in the food to be tested, and is therefore applicable to a wide range of food ingredients and processed foods. The second assay is based on the growth of the protozoanTetrahymena thermophila WH14 on a proteolytic enzyme hydrolyzed food sample along with in vitro protein digestibility data to predict protein quality in terms of T‐PER. Because theTetrahymena are more difficult to control on a day to day basis, the error of the T‐PER estimate is greater than that for the C‐PER estimate. Also, sinceTetrahymena growth is greatly affected by various food additives and spices, caution should be used when this assay is used to measure protein quality in foods where the composition is not definitely known. The T‐PER assay is best suited for assaying protein quality in protein‐containing food ingredients, such as meats, flours, protein concentrates and isolates, or on foods where the exact composition is known.
The nutritive value of the same protein preparations as estimated by human, rat, and chemical assays
Authors: Bodwell C. E.
Published: July 2007

Results are summarized from studies in which the protein nutritional values of thirteen protein sources were estimated by human, rat, or chemical assays. Generally, agreement was poor between nutritive value as estimated in adult men and as estimated by various rat assays or by chemical (amino acid) scores. Possible reasons for this lack of agreement are briefly discussed.
Germinated soybean protein products: Chemical and nutritional evaluation
Authors: Bau H. M. , Debry G.
Published: July 2007

Various protein fractions were prepared from non‐germinated and germinated soybeans utilizing a combination of calcium chloride and sodium alginate solutions as extractant. Germination tended to improve the nutritional quality of the protein products as measured by protein efficiency ratios (PER of standard rat bioassay). PER values of proteins containing sodium alginate were reduced significantly, which was attributed to inhibition of pepsin proteolysis. Only 30 percent of the trypsin inhibitor activity in raw soybeans was eliminated during germination for three days. Vitamin C content increased from 0 to 25 mg per 100 g (dry basis) during germination.
Basic principles underlying a legislative framework for vegetable protein
Authors: Ward A. G.
Published: July 2007

New food products appear on the market every day in one country or another. Provided they conform to the food laws currently in operation, there are no obstacles to the sale of such foods. The question is asked as to why special provisions are sought for or are needed to enable foods based on vegetable protein products to be marketed. The discussion given mainly centers on developed countries with “Western” type diets; developing countries and countries with traditional soy products are briefly mentioned. The four main viewpoints, of which account has to be taken, are outlined. These originate from the consumer, the manufacturer, the government regulatory and health authorities, and finally the enforcement authority where this is independent of the regulatory authority. Each of these contribute, in differing degree, to the questions of safety as regards health, nutritional adequacy, labeling and absence of deception, and the ability to enforce such regulations as may be needed. The extent to which a system of regulations formulated to meet the various safeguards asked for by one or other group still offers scope for commercially viable products is discussed. There may be conflict between the attitude of some manufacturers anxious for rapid commercial success linked with the measures which would satisfy their requirements and the long term development of vegetable protein products as an accepted sector of the food market. Indications are given of what might constitute a framework for legislation.
The status of FAO and codex alimentarius developments on vegetable proteins
Authors: Hutchinson J.
Published: July 2007

The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world‐wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.
Flavor problems in the application of soy protein materials
Authors: Schutte L. , Van den Ouweland G. A. M.
Published: July 2007

A brief description is given of natural flavors in soy products. Also, addition of new flavors as well as overcoming natural off‐flavors is discussed.
Use of soy proteins in baked foods
Authors: Hoover William
Published: July 2007

Technology for the utilization of soy products in bakery foods is well established and reasonably simple. We can expect the functional properties and flavor of soy products to be continually improved through major research efforts in the soy industry. Large scale protein fortification programs will be forthcoming as the world population continues to grow, and economics dictate more and more efficient sources of nutrients. Before this will be realized, however, careful evaluations of the nutritional requirements and the technical, economic and political situations in a country will have to be made and the constraints removed before widespread use of fortified bakery foods in the commercial sector can be realized. In developed as well as developing countries, the near term constraints for usage of soy proteins in bakery products are represented by food regulations or laws which must be changed before the full nutritional and functional assets of soy proteins can be realized to the benefit of the baking industry.
Wheat gluten as a protein ingredient
Authors: Wookey Norman
Published: July 2007

Wheat gluten is a unique cereal protein due to its property of high elasticity. This elasticity is only present in hydrated gluten, and it is destroyed by heating. The property permits the formation of gas cells in flour dough, and is the essential cause of the texture of our daily bread. Wheat gluten is produced industrially from flour rather than from wheat, although some progress has been made recently in the latter direct process. All the wet separation methods basically involve mixing flour and water and allowing the starch granules to leave the gluten matrix in a mixed aqueous phase. The various methods of wet separation give rise to essentially similar glutens, but the type and severity of the drying process can lead to major changes in degree of elasticity of the reconstituted gluten. In spite of a rather low level of lysine, methionine and tryptophane, the nutritive value of wheat gluten can be high, particularly when mixed with other proteins which supplement these particular amino acids. Although gluten can be used alose, as in some canned vegetarian dishes, generally it is used as an additive to cereal and meat or fish foods. In cereal applications the base material is usually flour or maize, rice or wheat. The market for gluten in the Western World is of the order of 90,000 tons per year, and it is expected that the industrial use of wheat gluten will continue to expand with our technical ability to make use of its unique properties.
Meat and vegetable protein blends for engineered foods
Authors: Brown William L.
Published: July 2007

The meat industry in the United States offers the biggest volume potential for vegetable protein. American Meat Institute reports a 1977 tonnage of 4,377,937,031 pounds of sausage products. Our research with various protein sources is discussed. Emphasis is placed on soy protein products currently available and approved by government agencies. Formulations and requirements for satisfactory products is outlined with economic justifications for soy flour, concentrates and isolates. A thorough discussion of extruded and/or engineered foods is presented showing utilization of mechanically deboned meats, recovered meat proteins from pork and beef rendering, and vegetable proteins in combination with beef and pork. The nutritive values of mechanically deboned chicken and structured soy protein gave PERs over 3.0 with good amino acid balance.
Retorted meat and vegetable protein combinations
Authors: Nowacki J. A.
Published: July 2007

Soy proteins are the most versatile, widely used and accepted of the vegetable proteins. Flours and grits are not often used in retorted products because of their flavor. Textured flours are limited in their applications because of the intensification of their beany flavor and their loss of structure on retorting. Concentrates have an improved flavor profile, but relatively low functional properties, and are used as protein supplements and water and fat absorbers in some retorted products. Structured concentrates have a bland flavor profile and retain their good flavor and texture on sterilization and are well suited to a variety of retorted products. When high levels of extension with structured concentrates are used, adjustments may be necessary to increase the binding properties of the mass. The binding, gelling and emulsifying properties of soy protein isolates are particularly useful in retorted products since these properties are maintained at sterilizing temperatures. Novel methods of augmenting or dilating meat products using isolate‐salt‐polyphosphate brines are outlined, including the preparation of restructured meats. The use of textured proteins and isolates in the preparation of reformed or restructured meats is also described.
Vegetable proteins in cooked and/or fermented sausages
Authors: Kadane V. V.
Published: July 2007

Man is the only animal cooking meat for food. Various arts and degrees of heat treatment were devised by the early egyptians, Greeks and Romans; this was often combined with a surprisingly high degree of sophisticated fermentation. From initial meat searing in the Iron Age to modern barbecue pits, electronic conveyers, rotomats, the introduction of steam and controlled smoking, development of curing salts, and the controlled production of meat itself, man created new meat processing technology designed to improve flavor, texture, shelflife, availability, acceptability and economy, thus satisfying the crucial demands of both the consumer and processor. During this time man also discovered the disadvantage of heat, namely the inevitable loss of volume, changes in texture, color and palatability. At the same time, he started using various tubers, cereals and salts to minimize cooking losses. These functional comminuted meat product ingredients, today known as binders and fillers, have traditionally been locally available. They include potatoes, cereals, milk derivatives, hydrocolloids and vegetable proteins. It is estimated that 17,000 tons of various soy proteins were used in 1977 in Europe alone in heat‐treated and fermented meat products. Since sausages, fermented and hard salamis and similar ready‐to‐eat comminuted meat products are an important segment of European convenience meat consumption, this paper concentrates on the technological, nutritional and economical impacts of soy proteins on these products. While in heat‐treated meats bacteriological growth is not desired, it is a regulation factor in the production of fermented sausages. In both types of products, soy proteins in their present form as isolates, concentrates, textured, various grits and flours, as well as spun or structured, play an important role in providing the consumer with appealing, nutritional products at acceptable prices. Examples of applications of soy proteins are discussed.
Use of spun soy protein in meat systems
Authors: Quass W.
Published: July 2007

Fabricated products made with spun protein analogues, even at 50% levels, are very similar to their all meat counterparts and have high acceptability. The flavor and texture problems associated with many other meat extenders which restrict their use to 10–30% can be overcome by use of spun protein analogues. These spun protein analogues are very adaptable to applications with sectioned and formed products and in some cases actually improve product quality.
Meat and dairy analogs from vegetable proteins
Authors: Welsh Thomas L.
Published: July 2007

The enormous pressures for protein food products in the coming decades, brought on by world population increases, will be solved through the extension of traditional animal protein foods with vegetable proteins and through the development of food products based on vegetable proteins alone. Analogs of beef, fish, poultry and other traditional animal protein products, which are based solely on vegetable proteins, are an established food category, and are expected to increase market share. Dairy analogs based on vegetable cow's milk and dairy desserts. Vegetable forms of cheese and other milk protein products are also expected to increase. Nutritional equivalence of vegetable protein products is fundamental to product design. Protein and fat content must be standardized. Vegetable proteins are blended to reach desirable protein quality. Analogs currently marketed are primarily blends of soy and wheat proteins containing lesser amounts of yeast and egg albumen. The products are fortified with vitamins and minerals to levels present in animal protein foods. Processed meat manufacturing facilities, which exist in most developed countries, can be readily adapted to produce meat analogs. The technology which has been developed to date is based on soy or soy/wheat combinations. The technology can readily be adapted to other vegetable proteins such as rapeseed, cotton‐seed, sesame or sunflower. These protein sources, while in abundance in many countries, need process research which can refine them for human use. The vegetable proteins offer the world's exploding population a virtually untapped resource for its burgeoning food requirements.
Development of safflower protein
Authors: Betschart A. A.
Published: July 2007

Development of safflower protein and safflower protein isolate (SPI) containing as high as 95% protein (N×5.3) is described. SPI exhibits favorable nitrogen solubility, foaming, and bread‐baking properties. Composition of SPI and select functional properties may be altered by the choice of pH used to precipitate the extracted protein (5 or 6). PER of SPI (1.26) was increased to as high as 2.13 by the addition of L‐lysine at levels of 0.75% of the diet. Theoretical estimates of production costs for SPI are similar to estimates for soy protein isolate. SPI has been evaluated experimentally in pastas, baked products, and beverage systems. Nutritional and functional properties indicate that SPI has promising potential as either a protein fortificant and/or a functional ingredient in various foods.
Wheat gluten applications in food products
Authors: Kalin F.
Published: July 2007

Vital wheat gluten has traditionally been noted for its functional benefits in various bakery applications. In recent years extensive research and development work has taken place to more clearly identify wheat gluten's unique characteristics and functional properties. As a result, many new and novel applications have been developed. The on‐going potential of this exciting protein ingredient, in its native or modified forms, will only be limited by the imagination of those formulating new products.
Food applications of oat, sorghum, and triticale protein products
Authors: Cluskey J. E. , Wu Y. Victor , Wall J. S. , Inglett G. E.
Published: July 2007

Oat, sorghum, and triticale protein products offer considerable potential as food supplements. Each has special characteritics applicable to improved food product development. High protein or high lysine lines of these grains have been developed in recent years. Oat, sorghum, and triticale protein fractions have been separated from their grains by wet and dry milling procedures and also by air classification. Recent research is reviewed here concerning production and applications of the protein products.
Effect of water quality on degumming and stability of soybean oil
Authors: Al‐Kahtani H. A. M. , Hanna M. A. , Handel A. P.
Published: July 2007

Solvent‐extracted crude soybean oil was degummed with deionized distilled water containing various amounts of CaCO3−MgCO3 FeCl2, and NaCl. The total phosphorus content remaining in the degummed oil was determined and the peroxide value of the degummed oil held at 98–101 C was measured daily for 10 days. The results were compared statistically with those from oil degummed with deionized distilled water as a control. It was found that 250 mg/L of CaCO3−MgCO3 significantly reduced the efficiency of the degumming process. FeCl2 at concentrations of 150 and 250 μg/L and NaCl at 300 mg/L resulted in the removal of more phosphorus than the control at the 5% level of significance. Generally, the stability of the degummed oils decreased as the salt concentrations increased. The rate of oxidation was greater for oils degummed in the presence of FeCl2 than of NaCl and CaCO3−MgCO3 under the same conditions.
Genetic alteration of soybean oil composition by a chemical mutagen
Authors: Wilcox J. R. , Cavins J. F. , Nielsen N. C.
Published: July 2007

Soybean (Glycine max [L.] Merr. cv. Century) seeds were treated with ethylmethanesulfonate (EMS) and the M2 progeny were evaluated for fatty acid composition of the oil. Treatment with EMS significantly increased the variability in content of each of the fatty acids in comparison with those of the Century control. There was a strong inverse relationship between oleic and linoleic acids among seeds from M2 plants. This supports the hypothesis of sequential desaturation as the method of formation of unsaturated fatty acids in soybean oil. A genetically stable mutant with 3.4% linolenic acid was identified that was similar to the cultivar Century in days to maturity, plant height and resistance to lodging.
Unit cell dimensions of some long chain fatty acid polymorphs
Authors: Bailey A. V. , Mitcham D. , French A. D. , Sumrell G.
Published: July 2007

Unit cell dimensions and space group assignments for several polymorphic fatty acids have been determined by using single‐crystal X‐ray precession photography. This technique is useful to distinguish the closely similar B‐ and E‐forms of stearic acid which have nearly identical crystal long spacings but significantly different unit cell dimensions and monoclinic angles. Other samples studied were the B‐form of arachidic and behenic acids and the unsaturated acids,trans‐9‐octadecenoic andtrans‐5‐eicosenoic.
Factors affecting the pressure extraction of oil from flaxseed
Authors: Dedio W. , Dorrell D. G.
Published: July 2007

Abstract and summary

The effects of moisture content, age, growing location, and genotype of flaxseed on the efficiency of pressure extraction of oil, when extracted in a Carver press cylinder, were examined. Decreasing the seed moisture content from 7.8% to 2.3% increased the proportion of oil extracted from 31.4% to 49.6%, respectively. Oil was more difficult to extract as the age of the seed increased. The proportion of the total oil extracted varied from 25.0% to 41.4% depending upon the location where the seed was grown. The effect of genotype was less pronounced, ranging from a mean of 46.9% in Redwing to 54.2% in Redwood 65 for samples analyzed at normal storage moisture. Samples with high oil contents usually yielded the highest proportion of total oil recovered (r=0.893**, 9 df).
Comparative fatty acids of the dolphin and the herring
Authors: Williams G. , Davidson B. C. , Stevens P. , Crawford M. A.
Published: July 2007

Abstract and Summary

The tissue samples from two bottlenosed dolphins (Tursiops truncatus) became available, and it was dedided to examine the fatty acid compositions of the phospholipid fracations. The food chain of the dolphin provides a vast preponderance of ω3 series fatty acids compared to ω6, while the land food chain provides a more even balance between the two series. The ancestors of the dolphin had evolved on the land with the terrestrial ω3:ω6 balance, but the dolphin now lives in an ω3‐rich environment. The investigations were carried out to discover whether the dolphin reflected its marine environment or alternatively its evolutionary history. The results showed that the fatty acids of the dolphin bear a much closer resemblance to those of land mammals than to those of other marine vertebrates.
Fractionation of fats, oils, and waxes on thin layers of silicic acid
Authors: Mangold Helmut K. , Malins Donald C.
Published: July 2007

Adsorption chromatography on thin layers of silicic acid or alumina provides a new and highly efficient analytical tool for the rapid separation of lipids according to classes of compounds.
Microwave treatment of dehulled rapeseed to inactivate myrosinase and its effect on oil and meal quality
Authors: Maheshwari P. N. , Stanley D. W. , Voort F. R. Van De
Published: July 2007

Rapeseed was dehulled using a Palyi pneumatic attrition system which produced 62–66% clean dehulled seed. Dehulled rapeseed was preconditioned to 7, 10 and 13% moisture levels, exposed to micro‐wave irradiation for periods of up to 2.5 min and analyzed for residual thioglucoside glucohydrolase (myrosinase) activity. The 7% moisture samples heated slowly and required at least a 2.5 min treatment whereas 10 and 13% moisture samples heated more rapidly and required microwave exposures of 1.5 min or less for complete inactivation of the enzyme. The sulfur content of oils obtained from adequately microwave‐treated samples (1.5 min for 10 and 13% and 2.5 min for 7% moisture samples) was equal to or lower than commercially processed crude rapeseed oils. The shorter microwave treatment of dehulled rapeseed produced considerably lighter oils and did not adversely affect the color of the meal. It also destroyed some of the rapeseed glucosinolates and improved the meal palatability. However, goitrogenic properties of microwave‐treated rapeseed meal evaluated by mice feeding experiments did not appear different from untreated rapeseed meal.
Dimer acid structures. the thermal dimer of methyl 10‐trans, 12‐trans, linoleate
Authors: Paschke R. F. , Peterson L. E. , Wheeler D. H.
Published: July 2007

Thermal dimerization of the conjugated 10‐trans, 12‐trans linoleate (250C, 5 hr) produced a dimer whose structure is shown to be that of the Diels‐Alder reaction between two molecules of monomer, with one molecule acting as diene, and either one of the two double bonds of the second molecule acting as dieneophile. This produces four skeletal isomers of a tetrasubstituted (1,2,3,4) cyclohexene structure with ॅ‐ॆ unsaturation on one chain. The isomers formed depend on whether the 10 or the 12 double bond acts as dieneophile, and whether the monomers add 舠head to head舡 or 舠head to tail.舡 Evidences for the structures include chemical analyses, ozonolysis, nuclear magnetic resonance, IR and UV spectrometry and particularly mass spectrometry of the distilled dimer, of the completely hydrogenated dimer, and of the aromatized dimer formed by catalytic dehydrogenation. The hydrogenated dimer can be separated into two components by TLC. These are probably related to 舠head to head舡 vs. 舠head to tail舡 addition.
Fish bioassays of linear alkylate sulfonates (LAS) and intermediate biodegradation products
Authors: Swisher R. D. , O舗rourke J. T. , Tomllnson H. D.
Published: July 2007

Linear alkylate sulfonates (LAS) are relatively toxic to fish when tested under static conditions by standard bioassay techniques, the median tolerance limit (TLm) being around 3 mg/liter and 0.6 mg/liter for the C12 and C14 homologs, respectively. However, these materials are so readily degraded by bacterial attack that bluegill fingerlings live with no trouble in effluents from laboratory continuous flow activated sludge units being fed 100 mg/liter or more of either product. No effects on the fish were noticeable in exposures of 96 hr or more, except for slight alterations in the microscopic appearance of the gill tissue. Thus, the removal of the LAS by biodegradation is paralleled by the removal of toxicity and there is no indication that toxic intermediates accumulate during the biodegradation process. This conclusion is substantiated by the observation of a much lower degree of toxicity (TLm 75 mg/liter) for sulfophenylundecanoic acid disodium salt (mixed isomers), synthesized as a model of an intermediate degradation product. Characterization, gas chromatography and methylene blue analysis of this product are also discussed.
Development of fish oil industry in the United States
Authors: Stansby Maurice E.
Published: July 2007

The American Fish Oil Industry began in 1811 in Rhode Island using extremely crude manufacturing procedures. By 1855 many of the current‐day processing methods were being used, and by 1911 most of such procedures had been adopted. In the intervening years since 1911, most progress has been toward improving quality of the oil and in increasing mechanization. Menhaden oil makes up almost 90% of current American production. Much American fish oil is exported for hydrogenation for use abroad in margarine and shortening. Modern refining techniques have led to improved characteristics and uniformity of specifications permitting many industrial uses without most of the former problems associated with fish oil applications. Protective coatings and fatty acid and fatty acid derivatives are among the most important industrial uses. Some potential uses in the pharmaceutical field may widen demands for fish oil in the future. One such promising possibility, although requiring additional supportive research, is the use by the medical profession of fish oil or fish oil fatty acid fractions in capsule form for prolonging the life of heart patients.
Production of α‐galactosidase fromAspergillus awamori: Properties and action on para‐nitrophenyl α‐D‐galactopyranoside and galacto‐Oligosaccharides of soy milk
Authors: McGhee John E. , Silmaim Robert , Bagley E. B.
Published: July 2007

Soybean products including soy milk can provide needed protein for human consumption. Soybean flour contains raffinose and stachyose considered responsible for flatulence often associated with soy products. A partially purified preparation of α‐galactosidase and invertase, prepared fromAspergillus awamori NRRL 4869 cultured on wheat bran, hydrolyzes the oligosaccharides of soy milk. The α‐galactosidase exhibited its maximum activity at pH 5.0 and was stable in that pH range. The optimum temperature was 50 C; however, 8% of α‐galactosidase activity was lost after 15 min at 55 C., and complete inactivation was observed after 14 min at 70 C. Parachloromercuribenzoate, AgNO3, HgCl2, and iodine exhibited strong inhibitory effects on the enzymes. Km values of the α‐galactosidase with melibiose and raffinose as substrates were 3.0 and 3.6 × 10−2 M, respectively, and the molecular weights of both enzymes were estimated to be about 130,000 on the basis of Sephadex and sodium dodecyl sulfate (SDS)‐polyacrylamide gel electrophoresis.
Flavor score correlation with pentanal and hexanal contents of vegetable oil
Authors: Warner K. , Evans C. D. , List G. R. , Dupuy H. P. , Wadsworth J. I. , Goheen G. E.
Published: July 2007

Samples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated for flavor by a 20‐member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography. The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more reliable for soybean oil based on the treatments used for these oils.
Effects of drying on sunflower seed oil quality and germination
Authors: Morrison W. Herbert , Robertson J. A.
Published: July 2007

Sunflower seed (SunGro 380) were harvested 101 to 121 days after planting, and their moisture levels were between 43 and 15%. The seed were dried at 35, 53, 72, and 88 C to a final moisture level of 10% or below. Drying air flow was 2000 m3/hr./m3 seed. Temperature had no effect on peroxide values, total oil, or fatty acid composition. Free fatty acids increased as initial moisture decreased. For a given drying temperature, germination increased with decreasing initial moisture, and for a given initial moisture, germination increased with decreasing drying temperature. This study indicates that a drying temperature greater than 53 C should not be used if seed viability is to be maintained.
Interaction of lipids with proteins and carbohydrates in breadmaking
Authors: Pomeranz Y. , Chung O. K.
Published: July 2007

After reviewing the evidence for interaction in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explained entirely on the basis of physical phenomena. Both overall breadmaking quality (presumably related to gluten and its components) and the presence of wheat flour lipids are important in the shortening response.
Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils. Efficacy of plastic packaging
Authors: Warner K. , Mounts T. L.
Published: July 2007

Soybean oils were packaged in polyvinylchloride, acrylonitrile, clear glass and amber glass bottles and their flavor stabilities were evaluated by a trained sensory panel. Hydrogenated and unhyrdogenated oils showed similar patterns of flavor deterioration regardless of container or type of aging. In accelerated light‐exposure tests with air in the headspace, oils in plastic bottles showed flavor and oxidative stability equivalent to the same oils in clear glass bottles. Packaging in the amber glass bottle provided, as expected, significantly improved oil stability during light‐exposure tests. In accelerated storage tests at 60 C with air in the headspace, sensory evaluation and peroxide determination showed no significant differences in oils packaged in clear glass and PVC, but sometimes oils received lower scores in glass compared with those in acrylonitrile bottles. During long‐term storage, oils in plastic bottles with nitrogen in the headspace had flavor and oxidative stabilities equal to oils in glass bottles with nitrogen. These investigations indicate that packaging soybean oils in polyvinylchloride or acrylonitrile bottles is a viable alternative to packaging in clear glass bottles.
The interpretation of GLC triglyceride data for the determination of cocoa butter equivalents in chocolate: A new approach
Authors: Young C. C.
Published: July 2007

A new approach to interpret triglyceride data obtained by gas liquid chromatography (GLC) in order to determine cocoa butter equivalents (CBE) in chocolate is described. The approach is based on the known straight line relationship which exists between the C50 and C54 triglycerides of cocoa butter of different origins and the realization that, for currently available CBE conforming to CAOBISCO's criteria, a similar band relationship exists. The technique described enables the quantity of unspecified CBE in a chocolate containing an unknown cocoa butter to be determined to an accuracy of ±1.5% when present in chocolate at the 5% level. Nut oils (almond, walnut or hazelnut) are sometimes present in mainland European chocolates and, should CBE also be present, it is possible to calculate the combined percentages of nut oil and CBE in the chocolate. The method of interpretation described is not dependent on a particular GLC technique for determining triglycerides. Interpretation of other laboratories’ results obtained using different GLC instruments and procedures has shown that the method enables any CBE present in the fat under examination to be determined accurately. The method compensates for variations in the composition of CBE and for the differences between cocoa butters of different origin. A detailed knowledge of CBE compositions is not required and only a few cocoa butter/CBE standards are necessary. The method described is graphical, enabling small laboratories not equipped with microcomputers to utilize the method. The calculation can, however, be programmed for a computer.
Oxyethylated sulfonamides as nonionic soil wetting agents
Authors: Micich Thomas J. , Linfield Warner M.
Published: July 2007

Various N‐alkylbenzenesulfonamides of the type RφSO2NHR′, where R is t‐butyl, or hydrogen and R′ is decyl, octyl, t‐octyl, 2‐ethylhexyl, hexyl, and butyl, were treated with ethylene oxide (EO) to yield polydisperse adducts RφSO2 N(R′)(EO)xH where x is any integer from 2 to 20. Each series of adducts exhibited a range of properties and water solubility. Wetting ability, surface tension, cloud point, and hydrophilic‐lipophilic balance (HLB) were related to structure and EO content to determine the most efficient wetting agent for peat moss and cotton skeins. Optimum wetting properties were found for adducts containing 5–10 EO units and in particular with t‐C4 H9φSO2N(t‐C8H17)(EO)xH. This EO chain‐length region corresponded to cloud points of 25°, minimal surface tensions, and HLB values 10–12.