bluuebunny/crossref_metadata_2025_split huggingface dataset:
Hydrogenation of a menhaden oil: I. Fatty acid and C20monoethylenic isomer compositions as a function of the degree of hydrogenation
Authors: Sebedio J‐ L. , Ackman R. G. 
Published: July 2007

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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