bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enzymatic transesterification of sunflower oil in an aqueous‐oil biphasic system
Authors: Oliveira A. C. , Rosa M. F. 
Published: November 2006

AbstractA biphasic oil‐aqueous system for FAME production by enzymatic catalysis was studied. The transesterification of sunflower oil with methanol was catalyzed by free or immobilized lipases from Rhizomucor miehei (Palatase 20 000 L) and Humicola insolens (Lipozyme TL 100 L). The effects of protein amount, temperature, pH, and molar ratio of methanol to sunflower oil on the enzymatic reaction using free lipase were evaluated; the best results were obtained with H. insolens, at pH 5, 40°C, and 36.8 mg of protein. By using this lipase immobilized in Hypol® 2002 (64. 8 mg of protein) at a 6∶1 methanol/oil molar ratio and a 2∶1 volumetric oil/water phase ratio, an ester content of 96.1% and a conversion of 91.2% were achieved. The immobilized lipase could be reused, although a 30% reduction in conversion efficiency was observed after four uses.
Functionality of soy protein produced by enzyme‐assisted extraction
Authors: Jung S. , Lamsal B. P. , Stepien V. , Johnson L. A. , Murphy P. A. 
Published: November 2006

AbstractThis study investigated the potential of enzymes to increase soy protein extractability without causing protein degradation. The aqueous extraction of protein was performed from defatted soy flakes on a laboratory‐and pilot‐plant scale. Yields of protein and reducing sugars were determined in the alkali extracts obtained with cellulases and pectinase, added alone or as cocktails. Using 5% (wt/g of protein) Multifect pectinase resulted in the best improvement of protein yields, which were 50 and 17% greater than the controls in laboratory‐ and pilot‐plant‐scale trials, respectively. This enhanced protein extraction was accompanied by an increased reducing sugar content in the aqueous extract compared with the control. Under the conditions tested, no enzyme cocktail markedly increased the protein yield compared with the use of single enzymes. The solubility curve for Multifect pectinase‐treated soy protein isolate (SPI) was typical of SPI at pH 2–10. Its foam stability significantly improved, but the emulsification properties declined. Multifect pectinase markedly reduced the viscosity of SPI. SDS‐PAGE showed that the α’ and α subunits of β‐conglycinin were modified, and glycoprotein staining showed that these modifications were probably due to a protease secondary activity in the pectinase preparation. One cellulase and one pectinase were identified as effective in modifying the protein and reducing sugar extractablity from the defatted soy flakes.
Soy protein combined with copper and boron compounds for providing effective wood preservation
Authors: Yang In , Kuo Monlin , Myers Deland J. 
Published: November 2006

AbstractChromated copper arsenate (CCA), an arsenicbased wood preservative, is toxic to human health and the environment. Although CCA is stable in seasoned wood, there are potential dangers during CCA manufacture, lumber treatment, and waste disposal. This research was conducted to study the effectiveness of soy products to replace toxic chromium and arsenic compounds in wood preservative formulations. Three soy product (Arpro 2100, HM 90, and Supro 760) were used as fixative agents in preservative solutions containing anhydrous CuSO4 and Na2B4O7·10H2O. The decay resistance of treated wood blocks was measured by a soil‐block culture method. Despite the large molecular sizes of copper‐protein and copper‐boron‐protein complexes, southern pine sapwood was treatable with these preservative formulations. Wood samples treated with >6 kg°m−3 CuSO4 and 7.5 kg·m−3 soy product, and subsequently leached for 3 d and exposed to the decay fungus Gloeophyllum trabeum (Fr.) Mur., sustained only 0.5% weight loss over 12 wk. Wood samples needed 40 kg·m−3 CuSO4 and 50 kg·m−3 soy protein to resist the copper‐tolerant decay fungus Postia placenta (Fr.) M. Lars. & Lomb. These results suggest that soy‐based wood preservatives can prevent wood products from fungal attack and can replace CCA.
Analysis and characterization of edible oils by chemometric methods
Authors: Giacomelli Liliana M. , Mattea Miguel , Ceballos Claudio D. 
Published: November 2006

AbstractChemometric techniques have been used to group samples with similar features as well as to discriminate among experimental data on edible oils. The objective of this study was to provide a simple method for differentiating vegetable oil types and to classify unknown samples using analytical techniques commonly used in the edible oil industry. We used principal component analysis to study the relationship between FA composition, tocopherol levels, CIF (Commission Internationale de l'Eclairage) parameters, and a photometric color index. The total variance in the original data matrix was established mainly by three principal components. Data processing allowed the oil samples to be identified and created a 2‐D map as a fingerprint of the oil types. This analysis can be used successfully to differentiate vegetable oil types and classify them as crude or refined oils.
Computer simulation of fractal dimensions of fat crystal networks
Authors: Tang Dongming , Marangoni Alejandro G. 
Published: November 2006

AbstractThe rheological properties of fat‐structured products are determined by the microstructure of their fat crystal networks, which can be quantified by using microscopical and rheological techniques. Of particular interest to this study is the quantification of the fractal dimension of the network using these two techniques. Fractal dimensions determined by polarized light microscopy include box‐counting, particle‐counting, and Fouriertransform fractal dimensions, whereas the fractal dimensions determined by small deformation dynamic rheology exploit the dependence of the storage modulus on the solids' volume fraction. This work reveals that different microscopy fractal dimensions are sensitive to different microstructural factors within the fat crystal network, and thus have different physical meanings. The boxcounting fractal dimension, Db, increases with increases in crystal size and area fraction of the fat crystals, whereas the particlecounting fractal dimension, Df, is sensitive to the radial distribution pattern of fat crystals; and the Fourier‐transform fractal dimension, DFT, decreases with increasing crystal size. In the studies on the macroscopic physical properties of fat crystal networks, it is necessary to find the determining structural characteristics and then use the fractal dimensions that are most closely related.
Comparison of the frying stability of regular and high‐oleic acid sunflower oils
Authors: Normand L. , Eskin N. A. M. , Przybylski R. 
Published: November 2006

AbstractThe frying stability of a regular sunflower oil (RSFO) was compared with that of a high‐oleic acid sunflower oil (HOSFO). The rate of FFA formation was greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher in RSFO and their degradation was markedly slower than that observed for HOSFO. The formation of total polar compounds, however, was similar for both oils despite the dramatic differences in FA composition. This study further confirms the limitations in predicting frying stability based solely on the FA composition and is consistent with earlier studies conducted in our laboratory.
Mechanism of the inhibition of calmodulin‐dependent neuronal nitric oxide synthase by flaxseed protein hydrolysates
Authors: Omoni Adetayo O. , Aluko Rotimi E. 
Published: November 2006

AbstractThis work was aimed at producing potential nutraceutical peptides from flaxseed protein hydrolysate that can bind to calmodulin (CaM) and inhibit the activity of CaM‐dependent neuronal nitric oxide synthase (nNOS), an enzyme that has been implicated in some forms of human diseases. Flaxseed protein isolate was hydrolyzed with alcalase, and the resultant protein hydrolysate was passed through a 1000‐Da M.W. cut‐off membrane to isolate low‐M.W. peptides. The permeate from the membrane was loaded onto a cation‐exchange column, and adsorbed peptides were separated into fractions I and II that had a content of 42 and 51% basic amino acids, respectively. Kinetic analyses showed that both fractions were capable of binding to CaM, which led to reductions in the activity of nNOS; the inhibition constant (Kj) was 5.97 and 2.55 mg/mL for fractions I and II, respectively. Double reciprocal plots showed that the mode of enzyme inhibition was mostly noncompetitive. Estimation of nNOS structure by fluorescence spectroscopy indicated that binding of the peptides to CaM led to a gradual unfolding of enzyme structure as levels of the fractions were increased. We concluded that the flaxseed protein‐derived peptides may be used as ingredients for the formulation of therapeutic foods.
Correlating chemical structure and physical properties of vegetable oil esters
Authors: Rodrigues Jorge de A. , Cardoso Fabianne de P. , Lachter Elizabeth R. , Estevão Luciana R. M. , Lima Edson , Nascimento Regina S. V. 
Published: November 2006

AbstractThe influence of FA ester chemical structures on the rheology and crystallization temperature of those compounds was evaluated using methyl, n‐butyl, n‐octyl, and 2‐ethyl‐1‐hexyl FA esters with different chain lengths and different degrees of unsaturation. The rheological properties were analyzed in a high‐precision rheometer at various temperatures, and the crystallization temperatures were determined by DSC. Esters produced from the esterification of pure FA and from the transesterification of vegetable oils (i.e., soybean, corn, linseed, and babassu coconut oils) were evaluated. The length of the FA chain was shown to have a marked influence on the viscosity and crystallization temperature of the systems, whereas branching affected only the crystallization temperature to a significant extent. The viscosity and crystallization temperature of the systems were also influenced by the degree of unsaturation. One double bond was shown to increase viscosity, whereas two or three double bonds caused a decrease in the viscosity of the systems. Unsaturation lowered the crystallization temperature in all cases, regardless of the number of double bonds. From all the oils studied, methyl esters from babassu coconut oil presented the lowest crystallization temperatures.
A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality
Authors: Rose Devin J. , Pike Oscar A. 
Published: November 2006

AbstractThe purpose of this research was to develop a simple method for measuring lipase activity as an indicator of wheat and wheat bran storage quality. This simplified method does not require the separation or purification of lipase. Optimal conditions for lipase activity measurements were determined by varying the substrate (olive oil) and water concentrations, temperature, and incubation time. Following incubation, FFA were quantified spectrophtometrically using a copper soap assay, and lipase activity was expressed as units/gram (U/g), where 1 U was defined as the microequivalents of oleic acid liberated per hour. The method was tested on one commercial and four pure wheat cultivars. The lipase activity was also correlated with the development of FFA during actual storage of heat‐treated commercial bran. Lipase activity in wheat bran ranged from 2.17 to 9.42 U/g, and in whole kernel wheat from 1.05 to 3.54 U/g. Optimal olive oil and water concentrations were 0.4 to 0.8 mL and 0.15 to 0.20 mL per g of defatted sample, respectively. Optimal incubation temperature was 40°C, and incubation times of up to 8 h were linear. Lipase activity was highly correlated with the buildup of FFA in stored wheat bran (R2=0.97).
Improvement in the gas chromatographic resolution of petroselinate from oleate
Authors: Isbell Terry A. , Green Lindsay A. , DeKeyser Stephanie S. , Manthey Linda K. , Kenar James A. , Cermak Steven C. 
Published: November 2006

AbstractIn the extraction of oils from seeds of the genus Coriandrum, GC separations of petroselinate from oleate often gave poor resolution of these two isomers. Oleic and petroselinic acids were esterified with a series of alcohols (methanol, ethanol, 1‐propanol, 2‐propanol, 2‐methyl‐1‐propanol, 1‐butanol, 3‐methyl‐1‐butanol, and 2‐ethyl‐1‐hexanol). GC resolution of the Δ6 from the Δ9 and Δ11 octadecenoates was examined for all ester derivatives on a polar phase column. The Δ6 and Δ9 isomers were unresolved as methyl esters; however, the 2‐ethyl‐1‐hexyl esters gave baseline separation of all three isomers under temperature programming conditions. When isothermal conditions were optimized for each ester, separation of these isomers was possible with good resolution values (>89%) for all the alcohols except methanol, which had a partial resolution of 51%. The rates of esterification of all the alcohols were determined for reactions with both oleic acid and triolein using potassium hydroxide as the esterification catalyst. Methanol gave the largest rate constant in both acid and oil esterification reactions with a rate constant 10‐fold better than all of the other alcohols. Based on rates of reaction, resolution of petroselinate from oleate, and removal of residual alcohol, the ethyl ester derivative appears to be the best choice for seed oils containing petroselinic acid.
Purification and identification of rice bran oil fatty acid steryl and wax esters
Authors: Gunawan Setiyo , Vali Shaik Ramjan , Ju Yi‐Hsu 
Published: November 2006

AbstractFatty acid steryl esters (FASE) and wax esters (WE) of rice bran oil (RBO) have potential applications in cosmetic, nutraceutical, and pharmaceutical formulations. FASE and WE were extracted from RBO by a modified Soxhlet extraction using hexane as the solvent. FASE and WE were then separated by storage in acetone at 10°C for 24 h. The FASE fraction was further purified by silica, gel column chromatography. The contents and compositions of FASE and WE, as well as their saponified products, were identified by GC and GC‐MS. The identification of FASE and WE was carried out by comparing the retention time of GC peaks and mass spectral analysis with standards synthesized in our laboratory. FASE and WE accounted for ca. 4.0% of crude RBO, of which 2.8–3.2% and 1.2–1.4% are FASE and WE, respectively. GC‐MS of FASE showed five major peaks. Major FA in the FASE fraction were linoleic acid and oleic acid, which were esterified with 4‐desmethyl, 4‐monomethyl, and 4,4‐dimethyl sterols. The contents of 4‐desmethylsterol, 4‐monomethylsterol, and 4,4‐dimethylsterol esters in crude RBO were 76.1, 8.7, and 15.1%, respectively. WE of RBO consisted of both even and odd carbon numbers ranging from C44 to C64. The major constituents were, saturated esters of C22 and C24 FA and C24 to C40 aliphatic alcohols, with C24 and C30 being the predominant FA and fatty alcohol, respectively. The advantages of using a modified Soxhlet extraction over column chromatography are less solvent usage and larger sample size per batch with shorter operation time.
Evaluation of the CP‐Sil 88 and SP‐2560 GC columns used in the recently approved AOCS official method Ce 1h‐05: Determination of cis‐, trans‐, saturated, monounsaturated, and polyunsaturated fatty acids in vegetable or non‐ruminant animal oils and fats by capillary GLC method
Authors: Nimal Ratnayake W. M. , Hansen Steven L. , Kennedy Michael P. 
Published: November 2006

AbstractThe AOCS Official Method Ce 1h‐05 was recently approved at the 96th AOCS Annual Meeting (2005) by the Uniform Methods Committee as the official method for determining cis and trans FA in vegetable or non‐ruminant fats and oils. A series of experiments was undertaken using a margarine (hydrogenated soybean oil) sample containing approximately 34% total trans FA (28% 18∶1 trans, 6% 18∶2 trans, and 0.2% 18∶3 trans), a low‐trans oil (ca. 7% total trans FA), and a proposed system suitability mixture (12∶0, 9c−18∶1, 11c−18;1, 9c,12c,15c−18∶3, 11c−20∶1, and 21∶0) in an effort to evaluate and optimize the separation on the 100‐m SP‐2560 and CP‐Sil 88 flexible fused‐silica capillary GC columns recommended for the analysis. Different carrier gases and flow rates were used during the evaluation, which eventually lead to the final conditions to be used for AOCS Official Method Ce 1h‐05.
Structuring of edible oils by mixtures of γ‐oryzanol with β‐sitosterol or related phytosterols
Authors: Bot Arjen , Agterof Wim G. M. 
Published: November 2006

AbstractThe relation between molecular structure of oil‐structuring agents and their gel‐forming capability was investigated for mixtures of the phytosterol ester γ‐oryzanol with a series of phytosterols. Dihydrocholesterol, cholesterol, β‐sitosterol, and stigmasterol were found to form firm transparent gels with γ‐oryzanol in sunflower oil under the conditions used in this work. The mixture of β‐sitosterol with γ‐oryzanol in sunflower oil does not gel immediately on cooling, but mechanical agitation such as shear promotes gelling. Gels that are formed immediately after cooling show a higher modulus than gels for which there is a time delay between cooling and agitation (150 vs. 100 kPa). The effect of oscillatory shear parameters (amplitude, frequency) is small, as long as the yield stress of the gel is not exceeded. The gels withstand compression very well (up to deformations of 10%), but yield at very small deformations. The enthalpy of melting of the solid phase is estimated to be 26±4 kJ/mol, putting it in the same range as for certain fibrillar steroid‐derived organogels.
Elastohydrodynamic properties of seed oils
Authors: Biresaw G. 
Published: November 2006

AbstractThe film‐forming properties of canola (CAN), soybean (SBO), and jojoba (JO) seed oils under elastohydrodynamic (EHD) conditions were investigated to determine whether differences in their chemical and physical properties affect their EHD properties. Polyalphaolefin (PAO), whose EHD properties have been reported before, was used as the reference synthetic oil. The effect of measurement variables (speed, load, and temperature) on the film thickness of seed oils was consistent with that predicted by EHD theory. Pressure‐viscosity coefficients (pvc) calculated from film thickness data at 40°C showed a steady‐state value until about 50 nm film thickness, from which the following mean and SD values for CAN, SBO, and JO were obtained (GPa−1): 10.0±0.9,7.6±0.7, and 7.3±0.5, respectively. However, further reduction of film thickness below about 50 nm resulted in an increase of pvc for CAN, but a decrease of pvc for SBO and JO.
Elucidation of acyl migration during lipase‐catalyzed production of structured phospholipids
Authors: Vikbjerg Anders F. , Mu Huiling , Xu Xuebing 
Published: November 2006

AbstractElucidation of acyl migration was carried out in the Lipozyme RM IM (Rhizomucor miehei)‐catalyzed transesterification between soybean phosphatidylcholine (PC) and caprylic acid in solvent‐free media. A five‐factor response surface design was used to evaluate the influence of five major factors and their relationships. The five factors—enzyme dosage, reaction temperature, water addition, reaction time, and substrate ratio—were varied on three levels together with two star points. Enzyme dosage, reaction temperature, and reaction time showed increased effect on the acyl migration into the sn‐2 position of PC, whereas increased water addition and substrate ratio had no significant effect in the ranges tested. The best‐fitting quadratic response surface model was determined by regression and backward elimination. The coefficient of determination (R2) was 0.84, which indicates that the fitted quadratic model has acceptable qualities in expressing acyl migration for the enzymatic transesterification. Correlation was observed between acyl donor in the sn‐2 position of PC and incorporation of acyl donor into the intermediate lysophosphatidylcholine. Furthermore, acyl migration into the sn‐2 position of PC was confirmed by TLC‐FID, as PC with caprylic acid was observed on both positions. Under certain conditions, up to 18% incorporation could be observed in the sn‐2 position during the lipase‐catalyzed transesterification.
Synthesis of polyfunctional fatty amines from sophorolipid‐derived 17‐hydroxy oleic acid
Authors: Zerkowski Jonathan A. , Solaiman Daniel K. Y. 
Published: November 2006

AbstractA series of mono‐ and diamines and one triamine have been prepared using methyl 17‐hydroxy oleate as the common starting material. The 17‐hydroxy oleate is an abundant bioderived material obtained from acid alcoholysis of sophorolipids, which in turn are produced by fermentation of agricultural by‐products. Incorporation of the amino unit(s) can be selectively performed at either end of the chain or at its middle. The chief synthetic reactions used are allylic bromination, Curtius rearrangement, and the Mitsunobu reaction. These fatty amines also possess functionality such as hydroxy groups, carboxylic acids, and C−C double bonds. The amines are isolated in protected form using a variety of protecting groups, the identities of which can be selected on the basis of the intended use of the amine. These novel compounds will be of interest in the preparation of highly functionalized polymers and surfactants, among other areas.
Metathesis of unsaturated fatty acids: Synthesis of long‐chain unsaturated‐α,ω‐dicarboxylic acids
Authors: Ngo Helen L. , Jones Kerby , Foglia Thomas A. 
Published: November 2006

AbstractThe self‐metathesis of readily available monounsaturated FA has the potential of being an important pathway for the synthesis of symmetrical long‐chain unsaturated‐α,ω‐dicarboxylic acids (C18−C26). Previous studies on the self‐metathesis of monounsaturated FA esters using ruthenium catalysts in solution, however, suffered from low conversions as a result of the thermodynamic control of the reaction. We have found that the second‐generation Grubbs catalyst can effectively catalyze the solvent‐free self‐metathesis of monounsaturated FA of varying purity (from 90 to 99%) to afford two important products—monounsaturated dicarboxylic acids and hydrocarbons—in very high molar conversions (>80%). This solvent‐free self‐metathesis reaction also works for monounsaturated FA containing additional functional groups. Reactions were conducted at catalyst loadings as low as 0.005 mol%, and turnover numbers as high as 10,800 could be obtained. This discovery represents an attractive approach to the large‐scale production of useful monounsaturated‐α,ω‐dicarboxylic acids and long‐chain unsaturated hydrocarbons by means of this solvent‐free ruthenium‐catalyzed self‐metathesis of readily available monounsaturated FA.
Epoxidation of karanja (Pongamia glabra) oil by H2O2
Authors: Goud Vaibhav V. , Pradhan Narayan C. , Patwardhan Anand V. 
Published: November 2006

AbstractEpoxidation of karanja oil (KO), a nondrying vegetable oil, was carried out with peroxyacetic acid that was generated in situ from aqueous hydrogen peroxide and glacial acetic acid. KO contained 61.65% oleic acid and 18.52% linoleic acid, respectively, and had an iodine value of 89 g/100 g. Unsaturated bonds in the oil were converted to oxirane by epoxidation. Almost complete epoxidation of ethylenic unsaturation was achieved. For example, the iodine value of the oil could be reduced from 89 to 19 by epoxidation at 30°C. The effects of temperature, hydrogen peroxide‐to‐ethylenic unsaturation ratio, acetic acid‐to‐ethylenic unsaturation ratio, and stirring speed on the epoxidation rate and on oxirane ring stability were studied. The rate constant and activation energy for epoxidation of KO were 10−6 L·mol−1·s−1 and 14.9 kcal·mol−1, respectively. Enthalpy, entropy, and free energy of activation were 14.2 kcal·mol−1, −51.2 cal·mol−1·K−1, and 31.1 kcal·mol−1, respectively. The present study revealed that epoxides can be developed from locally available natural renewable resources such as KO.