bluuebunny/crossref_metadata_2025_split huggingface dataset:
Excess molar volumes and refractive indices of mixtures formed by acetates with sunflower oil at different temperatures
Authors: González Cristina , Resa José M. , Lanz Juan , Fanega M. Angeles 
Published: November 2006

AbstractThe aim of this work is to measure the densities and refractive indices of mixtures formed of acetates (ethyl, vinyl, propyl, isopropyl, and butyl acetate) with sunflower oil. From these measurements, excess molar volumes and variations of the refractive index of the mixtures have been calculated. The properties were measured at temperatures varying from 288.15 to 298.15 K. The excess molar volumes and variations of refractive index data were correlated vs. composition with Redlich‐Kister polynomials. Densities of the mixtures were predicted by the Rackett and modified Rackett equations. Refractive indices of the mixtures were predicted by several mixing rules and compared with experimental values. In all cases, SD between predicted and experimental data were less than 5%.
Speed of sound and isentropic compressibility of organic solvents + sunflower oil mixtures at 298.15 K
Authors: González Cristina , Resa José M. , Lanz Juan , Fanega M. Angeles 
Published: November 2006

AbstractThe speed of sound in binary liquid mixtures of organic solvents with sunflower oil was measured over the entire range of concentrations at 298.15 K. The solvents considered were: n‐hexane, n‐heptane, n‐octane, n‐nonane, ethanol, 1‐propanol, 2‐propanol, 1‐butanol, ethyl acetate, propyl acetate, isopropyl acetate, butyl acetate, and vinyl acetate. The speed of sound data were used to calculate isentropic compressibilities and excess isentropic compressibilities. The excess isentropic compressibilities vs. concentrations were correlated using Redlich‐Kister polynomials. Speed of sound determinations in the mixtures were predicted using two mixing rules proposed in the literature, and values were compared with experimental data. In all cases, SD between predicted and experimental data were less than 3.5%.
Genetic regulation of elevated stearic acid concentration in soybean oil
Authors: Pantalone V. R. , Wilson R. F. , Novitzky W. P. , Burton J. W. 
Published: November 2006

AbstractSoybean [Glycine max (L.) Merr.] oil from commercial cultivars typically contains ca. 3% stearic acid (18∶0). However, germplasm carrying different mutations at the locus governing stearic acid (Fas) may contain 3% to about 35% 18∶0. Among these germplasm, a newly developed line, FAM94‐41 (9% 18∶0), carries a serendipitous natural mutation that is temporarily designated as the recessive fasnc allele, and the germplasm A6 (26% 18∶0) carries the recessive fasa allele. Mendelian genetic analysis of progeny from FAM94‐41×A6 revealed that fasnc and fasa are allelic to each other and represent different mutations in the same structural gene. However, the gene products (enzymes) produced by these alleles are unknown. The observation that 18∶0 concentrations among progeny from FAM94‐41×A6 increased primarily at the expense of unsaturated C18 FA suggests that fas alleles may reduce either 18∶0‐acyl carrier protein (AcP) desaturase or 18∶1‐ACP thioesterase activity. However, it also is conceivable that elevated 18∶0 concentrations may result from increased 3‐keto‐acyl‐ACP synthetase (KAS) II activity. To test the latter possibility, a population was created that segregated for the fasnc and the fap2 alleles (the latter of which is associated with reduced KAS‐II activity). Mendelian genetic analysis showed that these alleles represent independent genes at different gene loci and interact in an additive genetic manner to increase the total saturate concentration in this population. Based on this finding, we speculate that fas alleles probably encode 18∶0‐ACP desaturase or 18∶1‐ACP thioesterase in soybeans.
Production of structured lipids in a packed‐bed reactor with thermomyces lanuginosa lipase
Authors: Xu Xuebing , Porsgaard Trine , Zhang Hong , Adler‐Nissen Jens , Høy Carl‐Erik 
Published: November 2006

AbstractLipase‐catalyzed interesterification between fish oil and medium‐chain TAG has been investigated in a packedbed reactor with a commercially immobilized enzyme. The enzyme, a Thermomyces lanuginosa lipase immobilized on silica by granulation (lipozyme TL IM; Novozymes A/S, Bagsvaerd, Denmark), has recently been developed for fat modification. This study focuses on the new characteristics of the lipase in a packed‐bed reactor when applied to interesterification of TAG. The degree of reaction was strongly related to the flow rate (residence time) and temperature, whereas formation of hydrolysis by‐products (DAG and FFA) were only slightly affected by reaction conditions. The degree of reaction reached equilibrium at 30–40 min residence time, and the most suitable temperature was 60°C or higher with respect to the maximal degree of reaction. The lipase was stable in a 2‐wk continuous operation without adjustment of water content or activity of the column and the substrate mixture.
A potential biodegradable rubber—Viscoelastic properties of a soybean oil‐based composite
Authors: Xu Jingyuan , Liu Zengshe , Erhan Sevim Z. , Carriere Craig J. 
Published: November 2006

AbstractScientists are more and more interested in biodegradable materials owing to their environmental advantage. We investigated viscoelastic properties of a newly developed biomaterial made from epoxidized soybean oil (ESO). ESO cross‐linked by triethylene glycol diamine exhibited viscoelastic solid properties. The storage modulus (G′) was 2×104 Pa over four frequency decades. The phase angles were 14–18°. Stress relaxation measurements showed that there was no relaxation up to 500 s. From the plateau modulus we estimated that the M.W. of this cross‐linked soybean oil was on the order of 105. The composites of cross‐linked ESO with three different fibers had 50 times higher elasticity (G′) than those without fiber. Phase shifts were the same as those of cross‐linked oil without fibers, but the linear range of rheological properties was much narrower than that of the material without fibers. All these results indicated that this new biopolymer made from soybean oil exhibited strong viscoelastic solid properties similar to synthetic rubbers. These rheological properties implied that this biomaterial has high potential to replace some of the synthetic rubber and/or plastics.
Preparation and characterization of soy protein isolate films modified with sorghum wax
Authors: Kim Ki Myong , Hwang Keum Taek , Weller Curtis L. , Hanna Milford A. 
Published: November 2006

AbstractThe effect of increasing the concentration of sorghum wax paste on the characteristics of soy protein isolate (SPI) films was investigated. Water vapor permeability (WVP), tensile strength (TS), elongation at break (E), and total soluble matter (TSM) of cast SPI films were determined. Sorghum wax paste extracted with ethanol was added to film‐forming solutions of SPI at 5, 10, 15, or 20% w/w of protein. As the concentration of wax paste increased, mean WVP, E, and TSM values of SPI‐sorghum‐wax‐paste composite films decreased and were lower than those of control SPI films. Mean TS values were lower than the control upon addition of 5 and 10% wax paste; however, TS values increased at 15 and 20% was concentrations. Although no differences in components of sorghum wax were observed between paste extracted with ethanol and wax extracted with hexane, paste extracted with ethanol was miscible with the filmforming solution. SPI‐sorghum wax paste films had better water barrier and physical properties compared to control films.
Binary phase behavior of 1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol (SOS) and 1,3‐distearoyl‐2‐linoleoyl‐sn‐glycerol (SLS)
Authors: Takeuchi M. , Ueno S. , Flöter E. , Sato K. 
Published: November 2006

AbstractThe binary phase behavior of SOS (1,3‐distearoyl‐2‐oleoyl‐sn‐glycerol) and SLS (1,3‐distearoyl‐2‐linoleoyl‐sn‐glycerol) was examined by using DSC and conventional and synchrotron radiation X‐ray diffraction. The solid‐solution phases were observed in the metastable α and γ forms in all concentration ranges. Results indicated that the miscible γ form did not transform to the β′ form when the mixtures were subjected to simple cooling from a high‐temperature liquid to a low‐temperature solid phase. However, and α‐melt‐mediated transformation into β′ and β2 resulted in the formation of immiscible phases in concentration ranges of SLS below 30%. By contrast, at SLS concentration ranges above 30%, the α‐melt‐mediated transformation caused crystallization of only the γ form, and β′ and β2 crystals did not appear. These results show that the specific interactions between SOS and SLS are operative in the phase behavior of the mixture states of SOS and SLS.
Lipase‐mediated acidolysis of tristearin with CLA in a packed‐bed reactor: A kinetic study
Authors: Torres Carlos F. , Munir Farida , Lessard Louis P. , Hill Charles G. 
Published: November 2006

AbstractSolvent‐free acidolysis of tristearin with CLA has been carried out in a packed‐bed reactor. An immobilized lipase from Thermomyces lanuginosa (Lipozyme TL IM) was employed as the biocatalyst. Elevated temperatures (75°C) were utilized to eliminate solid substrates. The reaction kinetics were modeled by using a rate equation of the general Michaelis‐Menten form. Both the extent of incorporation of CLA and the extent to which FFA were released were investigated. Positional analysis of the purified TAG obtained after a pseudo space time of 0.6 h indicated that CLA was preferentially incorporated at the sn‐1,3 positions of the glycerol backbone, although 10% of the sn‐2 positions were occupied by CLA residues. At a pseudo space time of 0.6 h, 38% of the initial CLA was incorporated in acylglycerols; the associated extent of hydrolysis was 8.3%.
Evaluation of fat‐derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry‐MS
Authors: Qian Michael , Nelson Cara , Bloomer Scott 
Published: November 2006

AbstractThe aroma compounds in Blue cheese were studied with a dynamic headspace‐GC/olfactometry (GC/O‐DH) technique and evaluated by both aroma extract dilution analysis (AEDA) and the Osme technique to identify and assign importance to aroma compounds. AEDA aroma dilution values were obtained by sequential reduction of sample size, and Osme values were obtained based on aroma intensity and duration. The most important compounds contributing to Blue cheese aroma were diacetyl, 2‐methylpropanal, 3‐methylbutanal, ethyl butanoate, ethyl hexanoate, methional, dimethyl trisulfide, 2‐heptanone, and 2‐nonanone. Compounds central to the characteristic Blue cheese aroma and typically derived from milkfat included 2‐heptanone, 2‐nonanone, butanoic acid, hexanoic acid, and ethyl esters. Since the methyl ketones contributed the characteristic Blue cheese aroma, a flavor concentrate enriched in methyl ketones to impart characteristic Blue cheese aroma was synthesized using Penicillium roqueforti spores in a model system. A fivefold enhancement in methyl ketone production was obtained by providing aerobic conditions. The addition of sucrose and serine, compounds known to affect mold spore metabolism, did not enhance methyl ketone production but caused generation of an uncharacteristic fruity, floral aroma.
Functional properties of extruded‐expelled soybean flours from value‐enhanced soybeans
Authors: Heywood A. A. , Myers D. J. , Bailey T. B. , Johnson L. A. 
Published: November 2006

AbstractThe functional properties (protein solubility, emulsification characteristics, foaming characteristics, water‐ and fatbinding capacities) of extruded‐expelled (EE) soy flours originating from six varieties of value‐enhanced soybeans (high‐sucrose, high‐cysteine, low‐linolenic, low‐saturated FA, high‐oleic, and lipoxygenase‐null) and two commodity soybeans were determined. The soy flours varied in protein disperisibility index (PDI) and residual oil (RO), with PDI values ranging from 32 to 50% and RO values ranging from 7.0 to 11.7%. Protein solubility was reduced at pH values near the isoelectric region and was higher at both low and high pH. There were no significant differences for water‐holding capacity, fat‐binding capacity, emulsification activity, or emulsification stability. Only the high‐oleic soy flour had significantly lower emulsification capacity. In general, the PDI and RO values of EE soy flours originating from value‐enhanced and commodity soybeans had the greatest influence on protein functionality. The genetic modifications largely did not affect functional properties.
Countercurrent approach to the enrichment of Δ9c,11t‐and Δ10t,12c‐18:2 isomers by urea complexation
Authors: Ma David W. L. , Field Catherine J. , Clandinin M. T. 
Published: November 2006

AbstractCLA refers to a group of geometrical and positional isomers of linoleic acid. CLA has been shown to have potentially beneficial effects on cancer, atherosclerosis, and body metabolism in animals. Mixtures containing equal amounts of these isomers are commonly used in many research studies because of their greater availability and lower cost relative to pure isomers. This has hindered progress in elucidating the biological properties of specific isomers and their relevance in animal and human biology. A method was developed that offers a compromise between cost and utility to make available enriched mixtures of either the Δ9c,11t‐ or Δ10t,12c‐18:2 isomers for use in a wide range of experimental applications. A countercurrent approach was developed to separate the Δ9c,11t‐ and Δ10t,12c‐18:2 isomers from an equal mixture of these two isomers by urea complexation. After three successive rounds of complexation using an equal amount of CLA and urea, a fraction enriched in Δ9c,11t‐18:2 containing 42.5 and 17.4% of Δ9c,11t‐and Δ10t,12c‐18:2, respectively, was recovered. After a single round of complexation using 2.5 g urea/g CLA, a fraction enriched in Δ10t,12c‐18:2 was recovered containing 29.7 and 69.1% of Δ9c,11t‐ and Δ10t,12c‐18:2, respectively.
Wax composition of sunflower seed oils
Authors: Carelli Amalia A. , Frizzera Lorna M. , Forbito Pedro R. , Crapiste Guillermo H. 
Published: November 2006

AbstractWaxes are natural components of sunflower oils, consisting mainly of esters of FA with fatty alcohols, that are partially removed in the winterization process during oil refining. The wax composition of sunflower seed as well as the influence of processing on the oil wax concentration was studied using capillary GLC. Sunflower oils obtained by solvent extraction from whole seed, dehulled seed, and seed hulls were analyzed and compared with commercial crude and refined oils. The main components of crude sunflower oil waxes were esters having carbon atom numbers between 36 and 48, with a high concentration in the C40−C42 fraction. Extracted oils showed higher concentrations of waxes than those obtained by pressing, especially in the higher M.W. fraction, but the wax content was not affected significantly by water degumming. The hull contribution to the sunflower oil wax content was higher than 40 wt%, resulting in 75 wt % in the crystallized fraction. The oil wax content could be reduced appreciably by hexane washing or partial dehulling of the seed. Waxes in dewaxed and refined sunflower oils were mainly constituted by esters containing fewer than 42 carbon atoms, indicating that these were mostly soluble and remained in the oil after processing.
Combustion characteristics of candles made from hydrogenated soybean oil
Authors: Rezaei Karamatollah , Wang Tong , Johnson Lawrence A. 
Published: November 2006

AbstractHydrogenated soybean oil, referred to as soywax by candle makers, is a renewable and biodegradable alternative to paraffin wax in candle manufacturing. Soywax was investigated for its tendency to produce soot as well as potentially harmful organic volatiles (acrolein, formaldehyde, and acetaldehyde) during combustion. Beeswax and paraffin candles were used as references. A considerable amount of soot was produced from the combustion of paraffin candles, but little or none was observed from soywax candles. Compared to paraffin candles, soywax candles burned at a significantly slower rate and required less air. Small amounts of formaldehyde were detected and quantified in the fumes of burning paraffin candles. However, formaldehyde, peaks found in the chromatograms of soy‐ and beeswax candles were similar to or slightly higher than that of the blank. Since soywax candles exhibited burning properties similar to those of beeswax candles, soywax shows promise in candle applications.
Rheological properties of cholesterol‐reduced, yolk‐stabilized mayonnaise
Authors: Moros J. E. , Franco J. M. , Gallegos C. 
Published: November 2006

AbstractThe effects of cholesterol on droplet size distribution and rheological properties of cholesterol‐reduced egg yolk‐stabilized emulsions were determined. Oil‐in‐water emulsions were prepared by using spray‐dried eggs submitted to different levels of cholesterol reduction (14–81 wt% of cholesterol removed). Cholesterol was extracted in a modified Jennings apparatus with subcritical CO2 (9°C and 4.66·106 Pa). Oscillatory and steady flow tests, as well as droplet size distribution measurements, were carried out on the cholesterol‐reduced egg yolk‐stabilized emulsions. The rheological parameters increased with the level of cholesterol reduction up to 40–80 wt% for emulsions having the same total amount of egg yolk. Opposite results, however, were obtined with some emulsions stabilized by a highly cholesterol‐reduced (≈80 wt%) egg yolk. These results were explained by taking into account two opposite phenomena: an increase in the concentration of surface‐active agents as cholesterol content decreased, and a lipoprotein structural rearrangement induced by cholesterol removal.
Production of structured TAG rich in 1,3‐dicapryloyl‐2‐γ‐linolenoyl glycerol from borage oil
Authors: Kawashima Akiko , Shimada Yuji , Nagao Toshihiro , Ohara Akihiro , Matsuhisa Tsugio , Sugihara Akio , Tominaga Yoshio 
Published: November 2006

Abstractγ‐Linolenic acid (GLA) has the physiological functions of modulating immune and inflammatory responses. We produced structured TAG rich in 1,3‐dicapryloyl‐2‐γ‐linolenoyl glycerol (CGC) from GLA‐rich oil (GLA45 oil; GLA content, 45.4 wt%), which was prepared by hydrolysis of borage oil with Candida rugosa lipase having weak activity on GLA. A mixture of GLA45 oil/caprylic acid (CA) (1∶2, w/w) was continuously fed into a fixed‐bed bioreactor (18×180 mm) packed with 15 g immobilized Rhizopus oryzae lipase at 30°C, and a flow rate of 4 g/h. The acidolysis proceeded efficiently, and a significant decrease of lipase activity was not observed in full‐time operation for 1 mon. GLA45 oil contained 10.2 mol% MAG and 27.2 mol% DAG. However, the reaction converted the partial acylglycerols to structured TAG and tricaprylin and produced 44.5 mol% CGC based on the content of total acylglycerols. Not only FFA in the reaction mixture but also part of the tricaprylin and partial acylglycerols were removed by molecular distillation. The distillation resulted in an increase of the CGC content in the purified product to 52.6 mol%. The results showed that CGC‐rich structured TAG can efficiently be produced by a two‐step process comprising selective hydrolysis of borage oil using C. rugosa lipase (first step) and acidolysis of the resulting GLA‐rich oil with CA using immobilized R. oryzae lipase (second step).
Enzymatic acidolysis in hexane to produce n−3 or n−6 FA‐enriched structured lipids from coconut oil: Optimization of reactions by response surface methodology
Authors: Rao Reena , Manohar Balaraman , Sambaiah Kari , Lokesh Belur R. 
Published: November 2006

AbstractResponse surface methodology is a statistical design that helps one to determine optimal conditions for an enzyme‐catalyzed reaction by performing a minimal number of experiments. This methodology was adapted for modifying coconut oil TAG by using lipase‐catalyzed acidolysis in hexane to incorporate n−3 or n−6 PUFA. FFA obtained after hydrolysis of cod liver oil and safflower oil were used as acyl donors. Immobilized lipase, Lipozyme IM60, from Rhizomucor miehei was used for catalyzing the reaction. The reaction conditions—substrate molar ratio, incubation time, and temperature—were optimized. The experimental data were fitted to a response function based on the central composite rotatable design. The optimal conditions generated from models indicated that maximal incorporation of n−3 PUFA occurred at a 1∶4 molar ratio of TAG/FFA when incubation was carried out for 34 h at 54°C. Similarly, maximal incorporation of n−6 FA was predicted at a 1∶3 molar ratio of TAG/FFA when incubated for 48.5 h at 39°C. Experiments conducted at optimized conditions predicted by the equation obtained from response surface methodology yielded structured lipids with 13.65 and 45.5% of n−3 and n−6 FA, respectively. These values agreed well with that predicted by the model. The reactions were also scaled up to 100 g levels in batch reactors with the incorporation level of n−3 and n−6 fatty acids agreeing closely with that observed when the reactions were carried out at lab scale (100 mg). These studies indicated that response surface methodology is a useful tool in predicting the conditions for incorporating desired levels of specific FA during the synthesis of structured lipids.
Synthesis of MAG of CLA with Penicillium camembertii lipase
Authors: Watanabe Yomi , Shimada Yuji , Yamauchi‐Sato Yoshie , Kasai Masaaki , Yamamoto Takaya , Tsutsumi Kentaro , Tominaga Yoshio , Sugihara Akio 
Published: November 2006

AbstractCLA has various physiological activities, and a FFA mixture containing almost equal amounts of cis‐9,trans‐11 and trans‐10,cis‐12 CLA (named FFA‐CLA) has been commercialized. We attempted to produce MAG of CLA by a two‐step successive reaction. The first step was esterification of FFA‐CLA with glycerol. A mixture of FFA‐CLA/glycerol (1∶5, mol/mol), 2 wt% water, and 200 units/g of Penicillium camembertii mono‐and diacylglycerol lipase was agitated at 30°C to form a homogeneous emulsion. The esterification degree reached 84% after 10 h. To further increase the degree, the reaction was continued with dehydration at 5 mm Hg. The esterification degree reached 95% after 24 h (34 h in total), and the reaction mixture contained 50 wt% MAG and 44 wt% DAG. The second step was glycerolysis of the resulting DAG. The reaction mixture in the first‐step esterification was transferred from the reactor to a beaker and was solidified by vigorous agitation on ice. When the solidified mixture was allowed to stand at 5°C for 15 d, glycerolysis of DAG proceeded successfully, and MAG content in the reaction mixture increased to 88.6 wt%. Hydrolysis of the acylglycerols was not observed during the second reaction. FA composition in the synthesized MAG was completely the same as that in the original FFA‐CLA, showing that Penicillium lipase does not have selectivity toward FA in the FFA‐CLA preparation.