bluuebunny/crossref_metadata_2025_split huggingface dataset:
Analysis of regiospecific distribution of FA of TAG using the lipase‐catalyzed ester‐exchange
Authors: Negishi Satoshi , Arai Yuri , Shirasawa Seüchi , Arimoto Shin , Nagasawa Takeshi , Kouzui Hiroyuki , Tsuchiya Kinya 
Published: November 2006

AbstractA very simple and versatile GC method has been developed that can be utilized for quick analysis, in many samples, of the FA compositions at the sn‐2‐ and sn‐1,3‐positions of TAG. By using the lipase‐catalyzed, sn‐1,3‐regioselective esterexchange reaction of TAG with ethyl acetate, followed by direct injection of the crude reaction mixture into the GC apparatus without any pretreatment, the FA located at the sn‐2‐position could accurately be analyzed as a TAG derivative in which the sn‐1,3‐positions were substituted by an acetate residue. Furthermore, the FA located at the sn‐1,3‐positions could simultaneously be analyzed as the corresponding ethyl ester derivatives using this method. The reliability of the analytical method was compared with conventional methods by analyzing the TAG consisting of caprylic acid (C) at the sn‐2‐position and oleic acid (O) at the sn‐1,3‐positions, giving comparable analytical results. The present method was applied to the analysis of the structured lipids CCD and CCE, consisting of TAG as a major component in which C and the highly unsaturated FA, DHA (D) or EPA (E), were specifically bound at the sn‐2‐ and the sn‐1,3‐positions, respectively.
Reconstitution of single molecular species from isolated subunits of glycinin
Authors: Zhang Guoyan , Tsunokawa Satoshi , Hayashi Yukako , Matsumoto Shinya , Matsumura Yasuki , Mori Tomohiko 
Published: November 2006

AbstractIon‐exchange HPLC systems using POROS 20 HQ and Mono Q HR 10/10 columns were applied to isolate glycinin subunits under denaturing conditions. Analyses by SDS‐PAGE, N‐terminal amino acid sequence, and sucrose density gradient centrifugation showed that the pseudoglycinin from the highly purified homo‐subunit, A3B4, was reconstituted. The A3B4 pseudoglycinin was similar to the native glycinin with respect to molecular size, subunit structure, and secondary structure. The hexameric pseudoglycinin dissociated into trimers after long storage at pH 7.6.
Low‐palmitic, low‐linolenic soybean development
Authors: Cherrak C. M. , Pantalone V. R. , Meyer E. J. , Ellis D. L. , Melton S. L. , West D. R. , Mount J. R. 
Published: November 2006

AbstractPlant breeding research efforts are currently focused on developing breeding procedures to decrease the saturated FA palmitic acid (16∶0) and the PUFA linolenic acid (18∶3) in U.S. soybean cultivars. Soybean oil with lower 16∶0 may provide cardiovascular benefits to health‐conscious consumers, and lower 18∶3 could contribute to better flavor and stability of the oil. The purpose of this study was to determine genetic parameters that indicate the potential for breeding success and to characterize the correlated effect of the incorporation of the modified oil traits on the agronomic and seed quality traits of a soybean breeding population formed from a cross between the soybean cultivar Anand (normal) and germplasm N97‐3708‐13 (low 16∶0, low 18∶3). Although lines with only one modified oil quality trait (low 16∶0 or 18∶3) are useful as parents, commercial utilization requires productive cultivars with the combination of both oil traits. This paper shows the ease with which they may be combined with seed yield and other traits. Measurements were obtained from 179 F2 single plants grown in 1999 and 121 F2∶4 lines grown in replicated plots in 2000. Modified FA lines were developed with ca. 4% 16∶0 and 18∶3, respectively. Very weak positive correlations were found between 16∶0 concentration and seed yield (r=0.12) and between 16∶0 and seed oil concentration (r=0.13). No correlation was found between 18∶3 levels and seed yield, or between 18∶3 levels and seed oil concentration. These results indicate that breeding for reduced 16∶0 and 18∶3 should not have a negative impact on seed yield or oil concentration. 16∶0 and 18∶3 had moderately high heritabilities of 0.65 and 0.73, respectively. This indicates that breeders using low 16∶0, low 18∶3 germplasm in crosses with normal, elite lines can expect to recover low 16∶0 and low 18∶3 in pure line progenies via selection and generation advancement of F2 individuals that express low levels of these FA.
Air exposure time of olive pastes during the extraction process and phenolic and volatile composition of virgin olive oil
Authors: Servili Maurizio , Selvaggini Roberto , Taticchi Agnese , Esposto Sonia , Montedoro Gianfrancesco 
Published: November 2006

AbstractThe time of exposure of olive pastes to air contact (TEOPAC) during malaxation was studied as a processing parameter that could be used to control endogenous oxidoreductases, such as polyphenoloxidase, peroxidase, and lipoxygenase, which affect virgin olive oil quality. Phenolic and volatile compounds were analyzed in the oils obtained using progressive TEOPAC at three ripening stages of olives. Multivariate statistical analysis was applied to the raw data. The phenolic concentration of virgin olive oil progressively decreased with increasing IEOPAC. On the contrary, a positive relationship was found with the concentration of several volatile compounds responsible for virgin olive oil aroma. The effect of TEOPAC, however, was strictly related to fruit ripening.
Simultaneous synchrotron radiation X‐ray diffraction‐DSC analysis of melting and crystallization behavior of trilauroylglycerol in nanoparticles of oil‐in‐water emulsion
Authors: Higami M. , Ueno S. , Segawa T. , Iwanami K. , Sato K. 
Published: November 2006

AbstractCrystallization, polymorphic transformation, and melting behavior of nanoparticles of trilauroylglycerol (LLL) in oil‐in‐water (O/W) emulsion were examined initially by DSC, and then by simultaneous synchrotron radiation small‐angle (SAXS) and wide‐angle (WAXS) X‐ray diffraction and DSC (SR‐SAXS /WAXS/DSC). The O/W nanoparticles emulsions having average diameters of 42 to 120 nm were prepared by application of mechanical shear using a high‐pressure homogenizer. The following results were obtained: (i) The DSC study showed that the melting temperature of the stable β form of LLL was reduced from 46.7 (bulk) to 26.5–44.0°C (nanoparticles); this variation as assumed to be due to the size distribution of the nanoparticles. Crystallization temperature was also reduced from 18.9 (bulk) to −9.5±0.5°C (nanoparticles). These results were consistent with those of previous studies of nanoparticles of fats obtained in the O/W emulsion. (ii) The results obtained by the SR‐SAXS/WAXS/DSC technique during the cooling process to −20°C showed that the first‐occurring polymorph of LLL in the bulk liquid was β′, whereas α was first nucleated and transformed to β′ around −10°C during cooling in the nanoparticles. (iii) The SR‐SAXS/WAXS/DSC data taken during the heating process from −20°C after the crystallization showed that β′ transformed to β around 0°C and that the melting of β started at 30°C and ended at 44°C. The present study showed that forming nanoparticles of LLL in the O/W emulsion having the diameters of 42 to 120 nm reduced the melting and crystallization temperatures and increased the transformation rate of α→β′→β in comparison to the LLL crystals formed in the bulk phase.
Effects of purification process on rheological properties of catfish oil
Authors: Sathivel Subramaniam , Prinyawiwatkul Witoon , Negulescu Ioan I. , King Joan M. , Basnayake B. F. A. 
Published: November 2006

AbstractEffects of oil refining steps (degumming, neutralizing, bleaching, and deodorizing) on rheological properties of catfish oil were investigated. Four rheological models (Newtonian, Bingham, Herschel‐Bulkley, and Casson) were used to fit the experimental data. Refined catfish oil behaves like a Newtonian fluid. Based on the Casson model, the yield stress values of oils gradually decreased after each refining step. The highest shear rate index (0.904) was observed in the deodorized oil. The Casson model was used to predict rheological properties because it works well at both lower and higher shear rates.
Pyrrolizidine alkaloid content in crude and processed borage oil from different processing stages
Authors: Wretensjö Inger , Karlberg Bo 
Published: November 2006

AbstractThe pyrrolizidine alkaloid content of crude borage oil and borage oil from different processing stages was determined by GC‐MS. The results showed that no pyrrolizidine alkaloids were present above a detection limit of 20 ppb. The reduction factors for pyrrolizidine alkaloids at various stages in the oil refining process were determined by means of spiking experiments using the commercially available pyrrolizidine alkaloid crotaline. It was shown that the pyrrolizidine content in crude borage oil was reduced overall by a factor of about 30,000 in the refining process.
Enzymatic enrichment of astaxanthin from Haematococcus pluvialis cell extracts
Authors: Nagao Toshihiro , Fukami Tadashi , Horita Yoshiharu , Komemushi Sadao , Sugihara Akio , Shimada Yuji 
Published: November 2006

AbstractAn industrially available preparation of astaxanthin (Ax) from Haematococcus pluvialis contained 41.6 wt% acylglycerols and 24.9 wt% FFA in addition to 14.6 wt% Ax, which was a mixture of free and FA ester forms (free Ax/Ax monoesters/Ax diesters=4.9∶80.3∶14.8, by mol). Enrichment of Ax by a two‐step process was attempted. The first step was hydrolysis of acylglycerols with Candida rugosa lipase: A mixture of 1.0 kg H. pluvialis cell extracts, 1.0 L water, and 50 U/g‐reaction mixture of the lipase was agitated at 30°C for 42 h. The degree of hydrolysis of acylglycerols reached 94.4%, but Ax esters were not hydrolyzed. Removal of FFA from the resulting oil layer by molecular distillation enriched the content of Ax esters to 40.8 wt5 (named Ax40). The second step was enzymatic conversion of Ax esters to free Ax, which successfully proceeded in the presence of ethanol (EtOH). When a mixture of 50.0 g Ax40, 8.2 g EtOH (5 molar equiv. against FA), 58.2 mL water, and 1500 U/g‐mixture of Pseudomonas aeruginosa lipase was stirred at 30°C for 68 h, the free Ax content increased to 89.3 mol%. Free Ax was efficiently recovered by precipitation with n‐hexane. The purity of Ax was thereby raised to 70.2 wt% with a 63.9% overall recovery of the initial content in the cell extracts.
Total and polar lipids in soybean protein meals
Authors: Wu Yingzi , Wang Tong 
Published: November 2006

AbstractSoybean protein meals obtained by various oil extraction methods have different neutral oil content, and they may contain differnet amounts of polar lipids. Three soy protein meals obtained by different processing methods were extracted by two solvents consecutively, chloroform/methanol (2:1, vol/vol) and water‐saturated butanol, for total lipid analysis. The organic flour (i.e., ground soybean) containted 15.52% total lipids; the high protein dispersibility index flour from extrusion‐expelling processing and the white flour from conventional solvent extraction contained 11.20 and 1.84% total lipids, respectively. Organic flour contained more polar lipids than the other two protein meals on a dry‐weight meal basis. Chloroform/methanol extracted most of the lipid from the meals, whereas water‐saturated butanol resulted in an extract with more polar lipids than that from chloroform/methanol extraction.
Effect of temperature and pressure on the speed of sound and isentropic bulk modulus of mixtures of biodiesel and diesel fuel
Authors: Tat Mustafa E. , Van Gerpen Joh H. 
Published: November 2006

AbstractThe density and speed of sound of blends of biodiesel with No. 2 and No. 1 diesel fuels were measured from atmospheric pressure to 32.46 MPa at temperatures of 20 and 40°C. The isentropic bulk modulus was calculated from these quantities. The results show that the density and isentropic bulk modulus can be accurately modeled as having a linear variation with blend percentage. Speed of sound is better correlated by a second‐order equation. Correlation equations are given and a blending rule is developed that allows the density, speed of sound, and isentropic bulk modulus of blends to be calculated from the properties of the biodiesel and diesel fuel.
Thermal degradation of FA and catfish and menhaden oils at different refining steps
Authors: Sathivel Subramaniam , Prinyawiwatkul Witoon , Negulescu Ioan I. , King Joan M. , Basnayake B. F. A. 
Published: November 2006

AbstractThe thermal degradation (weight loss) of individual FA and of catfish and menhaden oils collected from different refining steps was investigated by thermogravimetric analysis. The heat resistance of FA was partially dependent on chain length and degree of unsaturation. The weight loss of catfish and menhaden oils increased with increased heating temperatures, regardless of the oil refining process. All oil samples (except crude catfish oil) were decomposed after the heating temperature reached 550°C. Based on the thermogravimetric curves, the following thermal stability sequence at different refining steps for both catfish and menhaden oils was proposed: crude > degummed > neutralized > bleached > deodorized oils.
Utilization of waste activated bleaching earth containing palm oil in riboflavin production by Ashbya gossypii
Authors: Park Enoch Y. , Kato Ai , Ming Hwa 
Published: November 2006

AbstractWaste activated bleaching earth (ABE) discharged by an oil refinery plant, which contained 40% palm oil, was used for riboflavin production by a culture of the filamentous fungus Ashbya gossypii. When 188 g/L waste ABE containing 75 g/L palm oil was added to the culture, 80% of the palm oil was consumed after 4 d, and the riboflavin concentration reached 2.1 g/L after 10 d of culture. This concentration was almost 1.5 times higher than for cultures grown on pure palm oil, in which case only 68% of the palm oil was consumed. Before the culture was initiated, the surface of the waste ABE was smooth and resembled clay that was covered with palm oil. After the culture, the oil content decreased to 8%. The black color of waste ABE gradually faded and turned yellow, with the ABE finally forming a yellow powder. Eighty percent of the riboflavin produced during the culture period was transferred to oil‐depleted waste ABE and the waste‐oil‐depleted ABE had 14 mg of riboflavin/g of oil‐depleted waste ABE. The waste ABE containing waste palm oil was suitable for use as a raw material for the production of value‐added riboflavin. Thus, this research might provide a good model for the reuse of waste resources containing vegetable oil.
A laboratory study for developing an aqueous process to make skimmed soymilk
Authors: Xu Lei , Kumar Ashwani , Lamb Karen 
Published: November 2006

AbstractSoymilk was extracted from soybeans at room temperature, using water‐to‐bean ratios of 10∶1 and 30∶1 to obtain two different protein concentrations. Defatting of soymilk by centrifugation was studied with a focus on the effect of protein concentration. A kinetic model, with a rate constant k and a fat‐protein binding constant K, was established by linear regression to describe the defatting process in both cases. Ahigh water ratio resulting in a low protein concentration was favorable to defatting. Based on these results, an aqueous process was developed for the production of skimmed soymilk, consisting of grinding, extraction, cooking, centrifugation, and ultrafiltration. The product obtained had about 3 wt% protein and 0.3 wt% fat and thus qualified as skimmed soymilk.
Lipase‐catalyzed synthesis of structured triacylglycerides from 1,3‐diacylglycerides
Authors: Wongsakul Sirirung , H‐Kittikun Aran , Bornscheuer Uwe T. 
Published: November 2006

AbstractA new method for the lipase‐catalyzed synthesis of structured TAG (ST) is described. First, sn1,3‐dilaurin or‐dicaprylin were enzymatically synthesized using different published methods. Next, these were esterified at the sn2‐position with oleic acid or its vinyl ester using different lipases. Key to successful enzymatic synthesis of ST was the choice of a lipase with appropriate FA specificity, i.e., one that does not act on the FA already present in the sn1,3‐DAG, but that at the same time exhibits high selectivity and activity toward the FA to be introduced. Reactions were performed in the presence of organic solvents or in solvent‐free systems under reduced pressure. With this strategy, mixed ST containing the desired compounds 1,3‐dicaprylol‐2‐oleyl‐glycerol or 1,3‐dilauroyl‐2‐oleyl‐glycerol (CyOCy or LaOLa) were obtained at 87 and 78 mol% yield, respectively, using immobilized lipases from Burkholderia cepacia (Amano PS‐D) in n‐hexane at 60°C. However, regiospecific analysis with porcine pancreatic lipase indicated that in CyOCy, 25.7% caprylic acid and in LaOLa 11.1% lauric acid were located at the sn2‐position. Oleic acid vinyl ester was a better acyl donor than oleic acid. Esterification of sn1,3‐DAG and free oleic acid gave very low yield (<20%) of ST in a solvent system and moderate yield (>50%) in a solvent‐free system under reduced pressure.
Protein fractionation and properties of salicornia meal
Authors: Victor Wu Y. , Sessa David J. 
Published: November 2006

AbstractSalicornia bigelovii Torr. is an annual salt‐marsh oilseed plant. Hexane‐defatted salicornia meal was extracted sequentially with 0.5 M sodium chloride (2x), water, 70% ethanol, and 0.1 N sodium hydroxide (2x). Each sodium chloride extract was dialyzed against deionized water and centrifuged to separate a water‐soluble fraction (albumin) from a salt‐soluble fraction (globulin) before freeze‐drying. Ethanol extracts and neutralized sodium hydroxide extracts (glutelin) were dialyzed against water and freeze‐dried. Globulin accounted for the highest amount of protein nitrogen, followed by glutelin and albumin. SDS‐PAGE of reduced albumin, globulin, and glutelin showed a number of protein bands. Nitrogen solubility of defatted salicornia meal from pH 2 to 11 indicated a minimum solubility of 22%, around pH 4.5. Nonprotein nitrogen of defatted meal was 23% of total nitrogen, higher than defatted soybean, sunflower, and rapeseed meals. Albumin had the highest proportion of lysine and sulfur amino acids per 16 g nitrogen among all the fractions analyzed.
How is chemical interesterification initiated: Nucleophilic substitution or α‐proton abstraction?
Authors: Liu Linsen 
Published: November 2006

AbstractEsters of carboxylic acids including 2‐methylhexanoic, 2‐methylbutyric, 2,2‐dimethyl‐4‐pentenoic, palmitic, and oleic acids were tested as substrates in methoxide‐catalyzed interesterification and transesterification. The aliphatic acid esters participated in the ester‐ester interchange upon addition of catalytic sodium methoxide. Their isopropyl esters also produced methyl esters on heating with sodium methoxide. The esters of α‐methyl‐substituted acids did not participate in the ester‐ester interchange. Their isopropyl esters did not react with methoxide to produce methyl esters. However, upon addition of methanol with sodium methoxide, their methyl esters were produced. These results indicate that the first step in interesterification is possibly that methoxide abstracts the α‐hydrogen of an ester to form a carbanion. Interesterification is then likely completed via a Claisen condensation mechanism involving the β‐keto ester anion as the active intermediate. The β‐keto ester anion contains positively charged ketone and acyl carbons that are active sites for nucleophilic attack by anions such as methoxide and glycerinate, which would produce a methyl ester or rearrange acyls randomly. On the other hand, transesterification is a nucleophilic substitution by methoxide at the acyl carbon in the presence of methanol.
DSC and synchrotron‐radiation X‐ray diffraction studies on crystallization and polymorphic behavior of palm stearin in bulk and oil‐in‐water emulsion states
Authors: Sonoda T. , Takata Y. , Ueno S. , Sato K. 
Published: November 2006

AbstractThe crystallization and polymorphic behavior of palm stearin (PS) in a bulk state and in oil‐in‐water (O/W) emulsion droplets (average diameter, 1.7±0.3 μm) was observed by using DSC, optical microscopy, and in situ X‐ray diffraction with synchrotron radiation (SR‐XRD). For the bulk sample the DSC measurements revealed three main exothermic peaks at approximately 31 (large), 21 (small) and 3°C (medium) on cooling, and broad endothermic peaks at approximate −3 (small), 8, 15 to 25 (medium), and 37 and 53°C upon heating. The SR‐XRD patterns taken during cooling from 60 to −5°C clarified that the DSC exothermic peaks around 31 and 3°C corresponded to crystallization of the α form of high‐melting and low‐melting fractions, respectively, and that the occurrence of β′ corresponded to the small exothermic peak around 21°C. The XR‐XRD patterns taken during heating from −5 to 60°C demonstrated that the DSC endothermic peaks corresponded to the following transformation processes: melting of α of the low‐melting fraction (−3°C), melt‐mediated transformation from α to ∇′ (15–25°C), melting of β′ (36°C), and melting of β (53°C) of the high‐melting fraction. As for the O/W emulsion sample, the DSC and SR‐XRD measurements during the cooling and heating processes exhibited basically the same behavior as that of PS in the bulk state, except that β′ did not crystallize during the cooling process, and the temperatures of crystallization of α, melt‐mediated α→β′→β transformation, and melting of β were lower in the emulsion droplets than in the bulk state.
Impact of oxidized off‐flavor of ice cream prepared from milk fat
Authors: Shiota M. , Takahashi N. , Konishi H. , Yoshioka T. 
Published: November 2006

AbstractThe influence of light‐induced oxidation on ice cream quality was investigated by monitoring hydroperoxide formation of the oil fraction, sensory evaluation for oxidized off‐flavor, and gas GC‐MS analysis of developed volatile aldehydes following steam distillation/extraction of ice cream. Two ice cream samples containing 14.3% milk fat prepared from different milk fat materials, and a sample with 1000 ppm tocopherol added were exposed to 650 lx fluorescent light at −20°C. Ice cream prepared from each milk material showed a different time dependence for peroxide formation, and the addition of tocopherol reduced hydroperoxide formation. The correlation coefficient (r2) between the PV and the sensory score was 0.483 (n=9), and the r2 between the total concentration of 10 volatile aldehydes developed during light exposure and the sensory score was 0.365. Among the 10 aldehydes, however, the highest correlation observed was between the amount of trans‐2‐decenal and the sensory score (r2=0.864, n=9), and lowest correlation was between the amount of hexanal and the sensory score (r2=0.302, n=9). These results suggest that exposure of ice cream in the frozen state to fluorescent light produces a unique composition of volatile aldehydes related to flavor deterioration induced by photooxidation of the milk fat in ice cream.