bluuebunny/crossref_metadata_2025_split huggingface dataset:
Solubility of the diarrheic shellfish toxin okadaic acid in supercritical CO2
Authors: González J. C. , Vieytes M. R. , Vieites J. M. , Botana L. M. 
Published: November 2006

AbstractThe solubility of okadaic acid (OA) in supercritical CO2 was measured using a flow‐type apparatus with sequential sampling during dynamic nonrecirculating experiments at saturation conditions. Methanol and water were used as solvent modifiers of CO2. Collected OA was measured by high‐performance liquid chromatography with fluorimetric detection after derivatization with 1‐bromoacetylpyrene to obtain the labeled ester of the toxin. Solubility results were obtained with methanol concentrations ranging from 0 to 8.5% volume in the CO2 density range of 0.495 to 0.913 g/mL at 40, 60, and 73°C. Measured solubility of OA ranged from 0 to 15×10−6 mol/L, increasing with methanol concentration and fluid density and diminishing with temperature. Experiments with water‐modified CO2 up to 0.3% volume (near saturation) were done at 60°C; solubilities of OA up to 5×10−6 mol/L were measured. This is the first approach to handle the liposoluble diarrheic shellfish toxins with supercritical CO2. The study, with pure OA, provides useful information regarding the effects of pressure, temperature, and addition of modifiers on its solubility. Obtained results show that the toxin can be solubilized in this media and potential applications are suggested and being currently investigated.
Comparison of different methods for the determination of the oil content in oilseeds
Authors: Matthäus Bertrand , Brühl Ludger 
Published: November 2006

AbstractThe investigation and assessment of the oil content of oilseeds are important criteria, especially for the oil milling trade. Standard methods for the determination of the oil content of oilseeds are very time consuming, with extraction periods of 4 to 8 h. Three different oilseeds—rapeseed, sunflower, and soybean—are extracted by supercritical fluid extraction (SFE), accelerated solvent extraction, microwave‐assisted extraction, solid fluid vortex extraction, and Soxtherm, and the results are compared with the result of the German Fat Science Society (DGF) standard method B‐I 5 (87). Besides, the extracts are analyzed regarding the content of tocopherols as a parameter for mild extraction conditions and the content of diglycerides and free fatty acids as parameters for the content of more polar lipids. The results of the determination of the oil content under optimal conditions are comparable with the results of the DGF standard method B‐I 5 (87). There are no significant differences between the different methods. The content of tocopherols is dependent upon the extraction method and the type of oilseed. The highest content is obtained by SFE. The content of diglycerides and free fatty acids varied according to the oilseed.
Composition and activity of commercial triacylglycerol acylhydrolase preparations
Authors: Bjurlin Marc A. , Bloomer Scott , Haas Michael J. 
Published: November 2006

AbstractCommercial lipase preparations were surveyed to determine gross composition, amounts of nonprotein impurities, and esterolytic and lipolytic activities. Most of the 34 commercial lipase preparations contained more than 80% non‐proteinaceous material, with salt and carbohydrate being the most abundant materials. The tributyrin hydrolase activity of these commercial lipase preparations was determined and expressed as lipase/esterase forestomach units (LFU). Tributyrin hydrolase activity ranged from negligible (5.3 LFU/g) to very high (>1000,000 LFU/g). Aspergillus and Penicillium preparations were low in tributyrin hydrolase activity. Candida rugosa preparations were intermediate in activity. Preparations of porcine pancreas, Rhizomucor, Pseudomonas, and Rhizopus lipases exhibited a broad range of levels of activity. No relation between protein content and tributyrin hydrolase activity was observed. Isoelectric focusing of the proteins present in the preparations demonstrated the presence of between 2 and 27 isophoretically discrete bands in the isoelectric range of 3 to 9. Although there were many similarities of distribution of protein isoelectric points within genera and spcies, the preparations generally displayed unique patterns of isophoretically discrete protein bands. Lipase zymography demonstrated the presence of 0 to 7 isophoretically discrete lipase activities in each preparation, spanning the entire range of isoelectric points surveyed.
Specificity of papaya lipase in esterification of aliphatic alcohols a comparison with microbial lipases
Authors: Gandhi Neena N. , Mukherjee Kumar D. 
Published: November 2006

AbstractStraight‐chain saturated C4 to C18 alcohols and unsaturated C18 alcohols such as cis‐9‐octadecenyl (oleyl) cis‐6‐octadecenyl (petroselinyl), cis‐9, cis‐12‐octadecadienyl (linoleyl), all‐cis‐9,12,15‐octadecatrienyl (α‐linolenyl), and all‐cis‐6,9,12‐octadecatrienyl (γ‐linolenyl) alcohols, were esterified with caprylic acid using papaya (Carica papaya) latex lipase (CPL) and immobilized lipase from Candida antarctica (Lipase B, Novozym, NOV) and Rhizomucor miehei (Lipozyme, LIP) as biocatalysts. With CPL, highest activity was found for octyl and decyl caprylate syntheses, whereas both NOV and LIP showed a broad chain‐length specificity toward the alcohol substrates. CPL strongly discriminated against all C18 alcohols studied, relative to n‐hexanol, whereas the microbial lipases accepted the C18 alcohols as substrates nearly as well as n‐hexanol. Both petroselinyl and γ‐linolenyl alcohol were very well accepted as substrates by NOV as well as LIP, although the corresponding fatty acids, i.e., petroselinic and γ‐linolenic acid, are strongly discriminated against by several microbial and plant lipases, including LIP and CPL.
Effects of fat crystallization on the behavior of proteins and lipids at oil droplet surfaces
Authors: Sugimoto Taisuke , Mori Tomohiko , Mano Jun ichi , Mutoh Taka‐Aki , Shiinoki Yasuhiko , Matsumura Yasuki 
Published: November 2006

AbstractThe effects of fat crystallization induced by thermal treatment on the rheological properties of creams and physical phenomena at the oil droplet surfaces were investigated. Creams A or B were prepared from commercial proprietary fats A or B (vegetable oils with different triaclyglycerol composition) and aqueous solution containing proteins. Thermal treatment of the creams at the “critical temperatures” (temperatures inducing a small percentage of solid fats in the oil droplets) caused a rapid increase of solid fat contents in the following cooling process. The thermal treatment of cream B at the “critical temperature” caused an increase of viscosity of the cream and an increase of protein surface coverage during the subsequent cooling process. These results suggest that the oil droplet aggregation induced by the thermal treatment at the “critical temperature” and the subsequent cooling occurred via further adsorption of proteins. Electron spin resonance measurement demonstrated the dramatic reduction of fluidity of triacylglycerol molecules at the oil droplet surface in cream B during the cooling process after thermal treatment at temperatures below “critical”. Based on these results, we speculated on the mechanism for the destabilization of thermally treated creams during the cooling process.
Chemical binding of jojoba liquid wax to polyethylene
Authors: Shevachman M. , Belfer S. , Binman S. , Shani A. 
Published: November 2006

AbstractJojoba wax was chemically bonded to polyethylene—in film or hollow fiber form—via a stable sulfonamide bond. The jojoba‐bonded polyethylene was obtained by binding allyl amino jojoba derivatives to chlorosulfonated polyethylene. The amount of jojoba added to the polymer ranged from 9 to 98% (w/w), depending onthe reaction conditions. Swelling of the polymer in the reaction solvent was the major factor affecting the efficacy of the chemical binding of the jojoba amino groups to the chlorosulfonyl entities of the polymer. The double‐bond regions in the bound jojoba wax were preserved, i.e., they were shown to be reactive in a bromination reaction. These modified membranes can find application in separation processes, such as metal ion separation and pervaporation.
Emulsifying and foaming properties of native and chemically modified peptides from the 2S and 12S proteins of rapeseed (Brassica napus L.)
Authors: Malabat Christophe , nchez‐Vioque Ra I S , Rabiller Claude , Gu guen Jacques 
Published: November 2006

AbstractThe 2S and 12S proteins of rapeseed were isolated and subsequently hydrolyzed by pepsin or a combination of pepsin plus trypsin. The resulting hydrolysates had a 15% degree of hydrolysis and were purified by gel filtration chromatography in order to obtain homogeneous peptide fractions. Three major fractions, having an average peptide chain length of 7.5–11 amino acids, were recovered. Purified peptide fractions were acylated with butyric anhydride and sulfamidated with p‐toluenesulfonyl chloride. The degree of modification was always higher than 90%. Emulsifying and foaming properties of native and chemically modified peptides were studied and compared to those of sodium dodecyl sulfate (SDS) as standard. A peptide fraction from the 15% hydrolysis of the 12S protein exhibited the best foaming properties. After sulfamidation, this peptide fraction showed a foam formation similar to that of SDS. Whereas the attachment of toluene groups generally improved the surface properties, the incorporation of an aliphatic chain of four atoms of carbon was detrimental in most of the cases. On the other hand, none of the native or hydrophobized peptide fractions was able to form a stable emulsion.
Survey of soybean oil and meal qualities produced by different processes
Authors: Wang Tong , Johnson Lawrence A. 
Published: November 2006

AbstractSoybean oil and meal produced by extruding‐expelling (E‐E) are believed to have unique characteristics compared with products produced by solvent extraction (SE). A survey was conducted to compare quality characteristics of the oils and meals produced from different types of soybean processing methods. Soybean oil and meal samples were collected three different times within a 1‐yr period from 13 E‐E mills, 8 SE plants, and 1 continuous screwpress (SP) plant. Properties of oil and meal varied considerably between different types of plants and among plants of the same type and sampling times. In general, settled crude E‐E and SP oils had significantly greater peroxide values than those of SE oils. E‐E oils contained less free fatty acid and phosphorus than did SE and SP oils. The oxidative stability (AOM) of E‐E oil was less than that of SE oil, and that of SP oil was intermediate. E‐E and SP meals had higher oil and lower protein and moisture contents than those of SE meals. Protein dispersibility indices were lower for E‐E and SP meals. Protein solubilities in KOH were similar for E‐E and SE meal, but higher than that of SP meal (62%). Rumen bypass protein values were higher for the SP meal.
Encapsulated carotenoid preparations from high‐carotenoid canola oil and cyclodextrins and their stability
Authors: Basu Hemendra N. , Del Vecchio Anthony 
Published: November 2006

AbstractCyclodextrin complexes were prepared using 1∶1 and 1∶0.5 molar ratios of cyclodextrins and high‐carotenoid canola oil. β‐Cyclodextrin formed powdered complexes with a molar ratio of 1∶0.5, cyclodextrin/high‐carotenoid canola oil. With a 1∶1 molar ratio, the complex was clumpy. In the case of α‐cyclodextrin, powdery complexes were formed with either 1∶1 or 1∶0.5 molar ratio. The triglyceride oil present in the complexes varied between 28.87 and 48.2%, and there, was no segregation of the triglyceride oil during complex formation. The stability of carotenoids and tocopherols was also the same in brown bottles whether the complexes were kept under nitrogen or under oxygen. In clear glass vials, the amounts of α‐and β‐carotene went down, but there was very little change in tocopherols. With respect to sterols, more than 90% of the sterols present in the degummed oil were present in the α‐cyclodextrin complexes, thereby indicating a higher affinity of the sterols in the cyclodextrin cavity.
Wax analysis of vegetable oils using liquid chromatography on a double‐adsorbent layer of silica gel and silver nitrate‐impregnated silica gel
Authors: Hénon G. , Recseg K. , Kovari K. 
Published: November 2006

AbstractA chromatographic method is described to measure the crystallizable wax content of crude and refined sunflower oil. It can also be applied to any other vegetable oil. The preparative liquid chromatography step on a glass column containing a silica gel adsorbent superimposed upon a silver nitrate‐impregnated silica gel support is used to isolate a wax fraction which is then analyzed by gas chromatography. The recovered wax fraction contains, in addition to the crystallizable waxes, hydrocarbons and other compounds with gas chromatographic retention times corresponding to waxes with chain lengths C34−C42. These compounds are short‐chain saturated waxes in fruit oils, such as grapeseed and pomace. In seed oils such as sunflower, soybean or peanut, the compounds initially referred to as “soluble esters” are identified as monounsaturated waxes, esters of long‐chain saturated fatty acids, and a monounsaturated alcohol, mainly eicosenoic alcohol. Such waxes are absent from corn or rice bran oils.
Method for determining oxidation of vegetable oils by near‐infrared spectroscopy
Authors: Yildiz Gülgün , Wehling Randy L. , Cuppett Susan L. 
Published: November 2006

AbstractUse of near‐infrared (NIR) transmittance spectroscopy for rapid determination of the oxidation level in soybean oils (SBO) was investigated, and calibrations were developed for quantitative determination of peroxide value (PV), conjugated diene value (CD), and anisidine value (AV) of SBO. Partial least squares (PLS) regression and forward stepwise multiple linear regression were used to develop calibration models from spectral data in log 1/T, first derivative and second derivative of log 1/T formats for both 1‐ and 2‐mm path lengths. The models were validated by comparing NIR results from independent sample sets to the values obtained by official methods. The spectral region from 1100 to 2200 nm was best for measuring oxidation when using a 2‐mm path length. PLS regression using first‐derivative spectra gave the best results for PV. For the validation sets, linear relationships were obtained for PV (r=0.99), and CD (r=0.95), compared with accepted reference procedures. However, measurement of AV by NIR was less successful than measurement of the other two indices of oxidation, especially for an external validation sample set. Results obtained in this study indicate that NIR spectroscopy is a useful technique for measuring oxidation in soybean oil.
Oil viscosity measurement by ultrasonic reflectance
Authors: Saggin Raffaella , Coupland John N. 
Published: November 2006

AbstractPulses of shear‐mode ultrasound (center frequency 10 MHz) are reflected from the surface of a series of vegetable and synthetic high‐viscosity calibration oils at a range of temperatures (5–50°C). For all samples and temperatures there is a single negative correlation between the magnitude of the echo from the interface between the delay‐line and the sample and the viscosity of the sample. Similar experiments with longitudinal ultrasonic waves show the amount of sound reflected decreased with increasing viscosity, but there is no single correlation for all samples.
Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin‐free egg yolk
Authors: Park Pyo‐Jam , Jung Won‐Kyo , Nam Kyung‐Soo , Shahidi F. , Kim Se‐Kwon 
Published: November 2006

AbstractThe protein extracted from lecithin‐free egg yolk, normally discarded by lecithin processing plants, was hydrolyzed with the aid of Alcalase, a commercial enzyme. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cutoffs of 10, 5, and 1 kDa; and three types of permeates including 10 K (permeate from 10 kDa), 5 K (permeate from 5 kDa), and 1 K (permeate from 1 kDa) were obtained. The antioxidative efficacy of hydrolysates so obtained was investigated and compared with α‐tocopherol. Furthermore, two different peptides showing strong antioxidative activity were isolated from the hydrolysates by using consecutive chromatographic methods including ion exchange chromatography on a SP‐Sephadex C‐25 column, gel filtration on a Sephadex G‐25 column, and high‐performance liquid chromatography on an octadecylsilane column. The purity of the peptides was identified using capillary electrophoresis. The isolated peptides were composed of 10 and 15 amino acid residues, and both contained a leucine residue at their N‐terminal positions.
Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran in an aqueous model system
Authors: Kim Joo‐Shin , Godber J. S. , King J. M. , Prinyawiwatkul W. 
Published: November 2006

AbstractThe inhibition of cholesterol autoxidation by nonsaponifiable fraction from rice bran oil (700, 1400, and 2100 ppm) was studied in an aqueous model system for 16 h at pH 5.5 and 80°C. Antioxidant effectiveness was investigated by following the loss of cholesterol and the formation of 7‐keto‐cholesterol. The changes in levels of vitamin E vitamers and γ‐oryzanol in the system were determined during cholesterol autoxidation. The 2100 ppm treatment produced a 92% reduction of 7‐ketocholesterol, 1400 ppm an 82% reductions and 700 ppm a 64% reduction after 16 h, whereas without the nonsaponifiable fraction, the samples showed almost complete degradation of cholesterol. Vitamin E vitamers decreased (P<0.05) in all treatments, but γ‐oryzanol was not significantly (P<0.05) reduced in the 2100 ppm treatment.
11‐selenadodecylglyceryl‐1‐ether in lipid autoxidation
Authors: Yanishlieva N. , Raneva V. , Marinova E. , Houte H. , Partali V. , Sliwka H. ‐R. 
Published: November 2006

AbstractThe effect of 11‐selenadodecylglyceryl‐1‐ether (11‐SeDGE) at concentrations of 5 × 10−4 and 1 × 10−2 M on the autoxidation of sunflower oil with a natural content of 0.06% tocopherols at 100°C and at room temperature in the dark and of pure triacylglycerols of sunflower oil (TGSO) at 100°C was studied. The process was followed by peroxide concentration (peroxide value) determination and by ultraviolet (UV) spectroscopy. It was found that 11‐SeDGE acted synergistically with the tocopherols in sunflower oil in a dose‐dependent manner to delay oxidation at 100°C. The results from the UV spectra indicated that 11‐SeDGE decomposed the initiators of the process, the hydroperoxides, into inactive products. During oxidation of pure TGSO (i.e, depleted of tocopherols) at 100°C, 11‐SeDGE retarded the process without a pronounced induction period. At room temperature, 11‐SeDGE showed a slight prooxidative effect on sunflower oil oxidation. Taking into account the established prooxidative effect of the two hydroxy groups in a molecule such as 11‐SeDGE, it was recommended to study the lipid autoxidation in the presence of selenium compounds that do not contain such prooxidative groups.
Preparation and functional properties of soy hull pectin
Authors: Monsoor M. A. , Proctor A. 
Published: November 2006

AbstractSoy hulls (400 g), a co‐product of the soybean processing industry, were used as a source of pectin which was extracted by0.05 N hydrochloric acid and precipitated with alcohol. The effect of various ratios of hull to extraction solvent (1∶10, 1∶15, 1∶20, and 1∶25) on the yield and purity of soy hull pectin was measured. The soy hull pectin extracts contained 63.07 to 68.72% galacturonic acid at various hull/solvent ratios. The pectin yield increased from 7.68 to 13.73% as the hull/solvent ratio increased from 1∶10 to 1∶15. Changes in pectin yield for higher hull/solvent ratio were insignificant (16.31–13.28% for 1∶20–1∶25 ratio, respectively). The hull/extraction solvent ratio did not significantly affect the pectin content and degree of esterification. Diffuse reflectance Fourier transform infrared spectroscopy of soy hull pectin revealed a similar surface structure to commercial‐and analytical‐grade pectins. The solubility of soy hull pectins was independent of solvent extraction ratios and pH. Rheology studies showed that pectin solution viscosity increased as the ratio of extraction solvent to hull decreased.
Determining the regioselectivity of immobilized lipases in triacylglycerol acidolysis reactions
Authors: Chandler Ian C. 
Published: November 2006

AbstractLipase regioselectivity is the ability to distinguish between primary (i.e., sn‐1,3) and secondary (sn‐2) ester functionalities in a triacylglycerol molecule, which is of importance in the manufacture of structured lipids. Unlike existing methods of assessment, which utilize hydrolysis reactions, an alternative technique to assess the regioselectivity of lipases in triacylglycerol transesterification reactions has been developed. An acidolysis reaction is performed between triolein and decanoic, lauric, or stearic acids under conditions that minimize acyl migration, and products are analyzed by silver‐ion complexation liquid chromatography, enabling detection of specific triacylglycerol positional isomers. From the rate of formation of these isomers the relative selectivity of the lipase for sn‐2 and sn‐1,3 ester bonds is determined. With lipases known to lack regioselectivity, the rate of reaction at sn‐2 was similar to that at sn‐1,3 from the start of the reaction. With sn‐1,3 selective lipases, the formation of triacylglycerol isomers with decanoic acid in the secondary position was not detected at any point in the reaction. Regioselectivity as a function of reaction progress was monitored. Two lipases from the genus Pseudomonas exhibited activity toward all positions, but the rate at sn‐2 was much reduced, and no incorporation of decanoic acid into this position was detectable until a high degree of conversion had been achieved.
Determination of oil color by image analysis
Authors: Fengxia Sun , Dishun Zhao , Zhanming Zhou 
Published: November 2006

AbstractAn image analysis method was developed to determine oil color based on Lovibond‐red according to Chinese standard GB5528‐85. For one hue, one feature of image analysis, a negative correlation with the red reading of the Lovibond tintometer (r>0.995) was found. Mathematical models were designed to measure oil color based on image analysis. Fortynine oil samples including peanut oil, soybean oil, fragrant sesame oil, rapeseed oil and cottonseed oil were evaluated to assess the performance of the image analysis models. Good agreement, r2=0.999, between image analysis values and visual color measurement by using the Lovibond Color Scale was obtained.
Twin‐screw extrusion texturization of extruded‐expelled soybean flour
Authors: Crowe Troy W. , Johnson Lawrence A. 
Published: November 2006

AbstractTexturized soy proteins (TSP) have been produced from hexane‐extracted soy flours having a narrow range of characteristics. The objective of this study was to determine the influence of protein dispersibility index (PDI) and residual oil content on extrusion texturization of partially defatted soy flours produced by extruding‐expelling (E‐E). Ten E‐E processed soy flours having residual oil contents and PDI values of 5.5–12.7% and 35.3–69.1%, respectively, were texturized using a twin‐screw extruder. Water‐holding capacities were greater for TSP prepared from E‐E processed soy flours with lower residual oil contents. Bulk densities were significantly lower for TSP prepared from E‐E processed soy flours compared with a commercial product made from hexane‐extracted soy flour. The texture characteristics of extended ground beef patties containing texturized E‐E processed soy flour were similar to that of 19% fat ground beef. Flavor acceptability was directly correlated (R=0.761) with residual oil content of the E‐E processed soy flours. However, lower residual oil and higher PDI flours exhibited better texturization and extrudate qualities.