bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermal and flow properties of oils from salmon heads
Authors: Sathivel Subramaniam 
Published: November 2006

AbstractThermal and flow properties of unrefined oils from the heads of red or pink salmon were evaluated. Major thermal degradation of the salmon oils occurred between 200 and 450°C. Red and pink salmon oils were completely decomposed at 533 and 668°C, respectively. The phase transition of salmon oils occurred over a wide range of temperatures. The melting points of −69.6 to −0.36°C and −64.7 to 20.8°C were observed for red and pink salmon oils, respectively. The enthalpy was 40 j/g for red salmon oil and 39 j/g for pink salmon oil. Specific heat capacity ranges of 0.8 to 1.6 and 1.3 to 2.3 j/g/°C were observed for red and pink salmon oils, respectively. Both salmon oils exhibited Newtonian flow behavior. Red salmon oil required higher magnitudes of energy (kj·mol−1) to flow than pink salmon oil. The viscosity of salmon oils was temperature‐dependent and could be predicted by the Arrhenius equation.
A facile synthesis of aminohydroxy triglycerides from new crop oils
Authors: Harry‐O'kuru R. E. , Gordon S. H. , Biswas A. 
Published: November 2006

AbstractVegetable oils as the main source of plant lipids are currently generating much interest as renewable industrial feedstocks for nonfood industrial applications both as biobased lubricants and biodiesel fuels. But of particular interest for us is use of new crop oils in novel industrial applications. These oils, in general, are glyceryl esters with olefinic bonds, which are readily functionalizable. Aminated lipids are important intermediates in many applications including pharmaceutical formulations because they have a modifying effect on cell membranes. We have exploited the nucleophilic property of the carbon‐carbon double bonds in two seed oils to generate the oxirane derivatives of the lipids. Ring opening of the epoxy intermediates with amines under anhydrous ZnCl2 catalysis is facile, and the reaction proceeds smoothly at moderate temperatures to given the aminohydroxy TG of milkweed and salicornia oils.
Studies on the crystal growth of rice bran wax in a hexane medium
Authors: Ghosh Mahua , Bandyopadhyay Sibdas 
Published: November 2006

AbstractRice bran oil (RBO) is well known for its high wax content (2–4%). A good separation of waxes must be ensured through the formation of crystals that can be removed with a minimal retention of oil to maintain high yields of refined oil. In the present study, the form and size distribution of RBO wax crystals were investigated using a laser diffraction technique. An attempt was made to study the effect of cooling on growth and size distribution of RBO wax crystals in hexane medium, and it showed that high cooling rate and low temperature induces the formation of a great number of small nuclei. In addition, experiments were performed to evaluate the effect on the growth of wax crystals of successive additions of gum and pure TG to the medium. The entire experiment was designed to optimize the temperature and incubation time of wax crystallization to facilitate the efficient separation of wax from crude RBO‐hexane miscella using membrane technology.
Capabilities of different cooking oils in prevention of cholesterol oxidation during heating
Authors: Xu Zhimin , Zhang Ting , Prinyawiwatkul Witoon , Samuel Godber J. 
Published: November 2006

AbstractThe potential of various cooking oils to prevent cholesterol degradation and/or oxidation, as measured by the production of 7‐ketocholesterol during heating at different temperatures, was studied using a cholesterol model system. In the control group (without cooking oil), cholesterol was relatively stable, and 73% of its initial concentration was present after 30 min of heating at 125°C. Less than 30 and 10% of cholesterol remained at 150 and 175°C after 30 min, respectively, and 10% at 200°C after 10 min. In the treatment group, cholesterol mixed with corn, canola, soybean, or olive oil had significantly improved thermal stability. More than 60 and 40% of cholesterol remained at 150 and 175°C after 30 min, respectively. In the control group, 7‐ketocholesterol was produced when samples were heated above 150°C, and levels increased consistently during 30 min of heating. At 175 or 200°C, the level of 7‐ketocholesterol did not increase further after reaching the highest level after 10 min of heating. 7‐Ketocholesterol is not stable above 175°C, and its degradation rate could be much faster than its production at 200°C. 7‐Ketocholesterol was not found in samples of cholesterol mixed with corn oil or laboratory‐prepared soybean and rice bran oils until the heating temperature was raised to 175°C for 20 min. The levels of 7‐ketocholesterol in those treatment groups were greater than that in the control group at 175°C for 30 min. These oils may increase the thermal stability of 7‐ketocholesterol and retard its degradation rate.
Iron accumulation in oil during the deep‐fat frying of meat
Authors: Artz William E. , Osidacz Patricia C. , Coscione Aline R. 
Published: November 2006

AbstractIron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2‐cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. The iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 mg of iron/kg of PHSBO for the oil used to fry chicken, beef, and liver, respectively. There was a notable darkening in color and an increased tendency to foam for the beef liver oil sample compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1.4 for the oil samples for chicken, beef, and liver, respectively. After frying, the p‐anisidine values were 11.5, 12.8, and 32.6 for the oil samples for chicken, beef, and liver, respectively; the food oil sensor values were 0.96, 0.96, and 0.83 for the oil samples for chicken, beef, and liver, respectively.
Synthesis and characterization of oleic succinic anhydrides: Structure‐property relations
Authors: Candy Laure , Vaca‐Garcia Carlos , Borredon Elisabeth 
Published: November 2006

AbstractAlkenyl succinic anhydrides (ASA) were prepared by an‐ene reaction of n‐alkyl (C1 to C5) oleates with maleic anhydride. The purified compounds were characterized by FTIR, 1H NMR, and MS analytical methods to elucidate their structures. Their physicochemical properties were systematically studied and found to depend on the length of the alkyl radical. Structure‐property relations were established for viscosity, m.p., and density. The combination of a long hydrophobic chain and a highly polar group with density values close to that of water implied good emulsification properties for some of these molecules. Comparison of the thermal properties of alkyl oleates and their respective ASA demonstrated that the grafting of maleic anhydride allowed the synthesis of compounds with very low melting temperatures (less than −60°C) and good stability at high temperatures (greater than 350°C) under both air and helium atmospheres. All these properties suggest a strong potential for application in the biolubricant or surfactant fields. The combined influences of the succinic part and variable ester moieties imply that each ASA molecule has its own characteristics, based on which applications could be developed.
Enzymatic production of human milk fat substitutes containing γ‐linolenic acid: Optimization of reactions by response surface methodology
Authors: Sahin Nese , Akoh Casimir C. , Karaali Artemis 
Published: November 2006

AbstractStructured lipids resembling human milk fat and containing GLA were synthesized by an enzymatic interesterification between tripalmitin, hazelnut oil FA, and GLA in n‐hexane. Commercially immobilized 1,3‐specific lipases, lipozyme® RM IM and Lipozyme® TL IM, were used as the biocatalysts. The effect of these enzymes on the incorporation levels was investigated. A central composite design with five levels and three factors—substrate ratio, reaction temperature, and time—were used to model and optimize the reaction conditions via response surface methodology. Good quadratic models were obtained for the incorporation of GLA (response 1) and oleic acid (response 2) by multiple regression and backward elimination. The determination coefficient (R2) values for the models were found to be 0.92 and 0.94 for the reactions catalyzed by Lipozyme RM IM, and 0.92 and 0.88 for the reactions catalyzed by Lipozyme TL IM, respecitively. The optimal conditions generated from the models for the targeted GLA (10%) and oleic acid (45%) incorporation were 14.8 mol/mol, 55°C, and 24 h; 14 mol/mol, 55°C, and 24 h for substrate ratio (moles total FA/mol tripalmitin), temperature and time for the reactions catalyzed by Lipozyme RM IM and Lipozyme TL IM, respectively. Human milk fat substitutes containing GLA that can be included in infant formulas were success‐fully produced using both Lipozyme RM IM and Lipozyme TL IM enzymes. The effect of the two enzymes on the incorporation of GLA and oleic acid were found to be similar.
Egg‐yolk lipid fractionation and lecithin characterization
Authors: Palacios Luz E. , Wang Tong 
Published: November 2006

AbstractEgg‐yolk lecithin has phospholipid (PL) classes and a FA composition that differ from soybean lecithin and may have unique functional properties. The purposes of this research were to develop an effective method for extracting a sufficient amount to lecithin from fresh egg yolks and to evaluate its functional properties. Ethanol was used to dehydrate and partially extract the PL, after which hexane was used to extract the total lipids. A phase separation of the combined extracts resulted in neutral and polar lipid fractions. An acetone precipitation of PL from the final polar lipid fraction was necessary to remove the residual neutral lipids, especially cholesterol. The purity of PL in the lecithin product was 95%. Surface tension reduction, emulsion stability, and oxidative stability studies were conducted to characterize the functional properties of egg‐yolk lecithin. Egg‐yolk lecithin and soy lecithin had similar surface activities, as evaluated by the surface tension reduction in an aqueous system and the critical micelle concentration. Soybean lecithin created a more stable emulsion than egg‐yolk lecithin. However, egg‐yolk lecithin was more oxidatively stable than soybean lecithin.
Fuel properties and nitrogen oxide emission levels of biodiesel produced from animal fats
Authors: Wyatt Victor T. , Hess Melissa A. , Dunn Robert O. , Foglia Thomas A. , Haas Michael J. , Marmer William N. 
Published: November 2006

AbstractFAME of lard, beef tallow, and chicken fat were prepared by base‐catalyzed transesterification for use as biodiesel fuels. Selected fuel properties of the neat fat‐derived methyl esters (B100) were determined and found to meet ASTM specifications. The cold‐flow properties, lubricity, and oxidative stability of the B100 fat‐derived fuels also were measured. In general, the cold‐flow properties of the fat‐based fuels were less desirable than those of soy‐based biodiesel, but the lubricity and oxidative stability of the fat‐based biodiesels were comparable to or better than soy‐based biodiesel. Nitrogen oxide (NOx) emission tests also were conducted with the animal fat‐derived esters and compared with soybean oil biodiesel as 20 vol% blends (B20) in petroleum diesel. The data indicated that the three animal fat‐based B20 fuels had lower NOx emission levels (3.2–6.2%) than did the soy‐based B20 fuel.
Al‐Pillared clay for cottonseed oil bleaching: An optimization study
Authors: Caglayan Mustafa Oguzhan , Kafa Suleyman , Yigit Nevzat 
Published: November 2006

AbstractIn this study, Al‐pillared white bentonite (Ordu‐Unye, Turkey) was used for cottonseed oil bleaching. Pillaring process parameters were optimized in terms of bleaching efficiency as the bleaching capacity of cottonseed oil. The initial cation concentration, hydrolyzing agent ratio, and thermal treatment temperature were chosen as major process parameters. Pillared clays were characterized by FTIR and differential thermal analysis. The bleaching efficiency of bentonite increased from 11.8 to 17.5% by acid activation and to 33.5% by further Al pillaring. The optimal pillaring process conditions for cottonseed bleaching were an initial concentration of AICl3, of 0.5 M, a OH−/Al3+ molar ratio of 0.3, and a thermal treatment temperature of 700°C.
Production of MAG of CLA by esterification with dehydration at ordinary temperature using Penicillium camembertii lipase
Authors: Watanabe Yomi , Yamauchi‐Sato Yoshie , Nagao Toshihiro , Negishi Satoshi , Terai Tadamasa , Kobayashi Takashi , Shimada Yuji 
Published: November 2006

AbstractProduction of MAG with CLA using Penicillium camembertii mono‐ and diacylglycerol lipase (referred to as lipase) was attempted for the purpose of expanding the application of CLA. The commercial product of CLA (referred to as FFA‐CLA) is a FFA mixture containing almost equal amounts of 9cis,11trans (9c,11t)‐CLA and 10t,12c‐CLA. Esterification of FFA‐CLA with glycerol without dehydration achieved 84% esterification but produced almost equal amounts of MAG and DAG. Esterification with dehydration not only achieved a high degree of esterification but also suppressed the formation of DAG. When a mixture of FFA‐CLA/glycerol (1∶2, mol/mol), 1% water, and 200 units/g‐mixture of P. camembertii lipase was agitated at 30°C for 72 h with dehydration at 5 mm Hg, the degree of esterification reached 95% and the contents of MAG and DAG were 90 and 6 wt%, respectively. This reaction system may be applied to the industrial production of MAG with unstable CLA.
Lipase‐catalyzed preparation of palmitic and stearic acid‐rich phosphatidylcholine
Authors: Reddy J. R. C. , Vijeeta T. , Karuna M. S. L. , Rao B. V. S. K. , Prasad R. B. N. 
Published: November 2006

AbstractSaturated FA enhance the oxidative stability of phospholipids. In the present study phosphatidylcholine (PC) rich in palmitic and stearic acids was prepared using lipase‐catalyzed transesterification from PC isolated from egg and soybean lecithins. Two different lipases, namely, Novozym 435 and Lipozyme TL IM, were used for the transesterification. The reaction conditions were optimized by varying the lipase dosage, molar ratio of PC to FA, and reaction period. Palmitic acid could be incorporated up to 58.6 and 57.1% using Lipozyme TL IM and 56 and 61% using Novozym 435 in egg and soybean PC from an initial content of 37.4 and 16.8%, respectively. Similarly, stearic acid incorporation was up to 44.7 and 46.3% using Lipozyme TL IM and 37.2 and 55.8% using Novozym 435 in egg and soybean PC from an initial content of 8.6 and 2.1%, respectively.
Structured lipids from high‐laurate canola oil and long‐chain omega‐3 fatty acids
Authors: Hamam Fayez , Shahidi Fereidoon 
Published: November 2006

AbstractThe lipase‐assisted acidolysis of high‐laurate canola oil (HLCO; Laurical 25) with long‐chain n−3 FA (DHA and EPA) was studied. Response surface methodology was used to obtain a maximal incorporation of DHA or EPA into HLCO. The studied process variables were the amount of enzyme (2–6%), reaction temperature (35–55°C), and incubation time (12–36 h). The amount of water added and the mole ratio of substrates (oil to DHA or EPA) were kept at 2% and 1∶3, respectively. All experiments were conducted according to a face‐centered cube design. Under optimal conditions (4.79% of enzyme; 46.1°C; 30.1 h), the incorporation of DHA into HLCO was 37.3%. The corresponding maximal incorporation of EPA (61.6%) into Laurical 25 was obtained using 4.6% enzyme, a reaction temperature of 39.9°C, and a reaction period of 26.2 h. Examination of the positional distribution of FA on the glycerol backbone of modified HLCO with DHA showed that the DHA was primarily located in the sn‐1,3 positions of the TAG molecules. However, lauric acid also remained mainly in the sn‐1,3 positions of the modified oil. For EPA‐modified Laurical 25, lauric acid was present mainly in the sn‐1,3 positions, whereas EPA was randomly distributed over the three positions.
Effect of CLA on the cellular lipids of Saccharomyces cerevisiae
Authors: Jaakola Sanna , Vahvaselkä Marjatta , Laakso Simo 
Published: November 2006

AbstractThe yeast Saccharomyces cerevisiae was cultivated in the presence of free CLA that was either a pure trans‐10, cis‐12 isomer, a pure cis‐9, trans‐11 isomer, or a 1∶1 mixture of the two, and the influence of these supplementations on the content and FA composition of the lipids in the yeast was determined. Neither the pure isomers nor their 1∶1 mixture influenced the growth of the yeast, but the trans‐10, cis‐12 isomer reduced the amount of cellular lipids by 40%. The reduction in total cellular lipids by the trans‐10, cis‐12 CLA was due to a reduction in TAG. Both of the isomers were incorporated into the yeast lipids, reaching a proportion of about 33% in TAG. With the incorporation of CLA, the yeast reduced the amount and desaturation of endogenously synthesized FA. These clear and pronounced isomer‐specific effects of CLA on the yeast suggest that yeast might be a useful model to obtain a more comprehensive view of the mechanisms of the action of CLA on lipid metabolism.
Gossypol removal by adsorption from cottonseed miscella
Authors: Kuk M. S. , Tetlow R. 
Published: November 2006

AbstractA variety of aluminas (acidic, basic, and neutral), silica, and synthetic magnesium silicates were screened to evaluate their potential use as adsorbents,for reducing the content of gossypol and related compounds from hexane‐based cotton‐seed miscella. Among the tested adsorbents, one type of silica and two types of magnesium silicate with a relatively high Brunauer‐Emmet‐Teller (BET) surface area (≥240 m2/g) showed a superior adsorption capacity in reducing gossypol from hexane miscella. As a possible regenerating method for the spent adsorbents, washing with acetone was tested. The effect of pH in the washing solvent was also evaluated. Adsorbents that were regenerated by washing with acetone at pH values between 7 and 7.5 performed better than those at pH values between 6.5 and 7. The pH values of washing solvent were adjusted by using a small amount of caustic and 1 M HCl.
Synthesis of triacylglycerol containing conjugated linoleic acid by esterification using two blended lipases
Authors: Hirose Tadashiro , Yamauchi‐Sato Yoshie , Arai Yuri , Negishi Satoshi 
Published: November 2006

AbstractWe have developed an efficient esterification for the synthesis of triacylglycerol (TAG) containing conjugated linoleic acids (CLA) using a blend of two powdered lipases. Two pairs of blended lipases promoted the esterification. Rhizomucor miehei lipase, plus Alcaligenes sp. lipase and Penicillium cammembertii MAG and DAG lipase plus Alcaligenes sp. lipase were used. At the optmal ratio of two lipases, the content of TAG containing CLA (TAG‐CLA) in all glycerols reached 82–83% after 47 h using 1 wt% of lipases. With R. miehei lipase plus Alcaligenes sp. lipase, the reaction time to obtain ca. 60% of TAG‐CLA was one‐third of that needed with R. miehei lipase alone. The optimal ratio of two lipases differed between these two pairs. The optimal ratio was 70–80 wt% of R. miehei lipase in the last stage of the reaction, whereas it was over a wide range of 10–90 wt% for P. camembertii lipase. In the blend of R. miehei lipase plus Alcaligenes sp. lipase, activity remained very high after 10 cycles of esterification (every 47 h) and could be used in the industrial production of TAG‐CLA.
Mechanism for refunctionalizing heat‐denatured soy protein by alkaline hydrothermal cooking
Authors: Wang H. , Wang T. , Johnson L. A. 
Published: November 2006

AbstractUsing extrusion heat‐denatured soy protein isolate (SPI) as a model, the mechanism for refunctionalizing heat‐denatured soy protein by hydrothermal cooking (HTC) with alkali was studied. Heating causes soluble protein to form insoluble protein aggregates. Treating heat‐denatured soy protein with alkali dispersion without HTC increased solubility and viscosity by dissolution of a portion of the protein aggregates and swelling of the large protein particles. This suspension was more stable to solid separation than that of the original untreated heat‐denatured protein, but it was less stable than the protein suspensions that were refunctionalized by water dispersion with HTC or alkali dispersion with HTC. Water dispersion with HTC disrupted the large aggregates into smaller aggregates. The viscosity and total number of particles in the system also increased dramatically. The most significant effect was achieved with alkali dispersion (0.6 mmol NaOH/g) with HTC. The solubility increased from 4 to about 80% at neutral pH, and viscosity (at zero shear rate) increased by more than 1,000 times compared with extrusion heat‐denatured SPI. Alkali dispersion (0.6 mmol NaOH/g) with HTC dissolved most of the protein particles, decreasing the particle number by a factor of almost 100. The suspensions of heat‐denatured soy protein became much more stable after HTC as shown by particle settling velocities. The most effective treatment was alkali dispersion (0.6 mmol NaOH/g) with HTC, followed by water dispersion with HTC. The soy protein slurry refunctionalized by alkali dispersion (0.6 mmol NaOH/g) with HTC formed soft, translucent gels.
Production of mustard protein isolates from oriental mustard seed (Brassica juncea L.)
Authors: Marnoch Rebecca , Diosady Levente L. 
Published: November 2006

AbstractA membrane‐based process to produce protein isolates from seeds of oriental mustard (Brassica juncea) was developed by modifying a method originally developed for rapeseed. The optimized process consisted of extraction at pH 11, ultrafiltration with concentration factor 4, diafiltration with diavolume 3, and precipitation at pH 5. The process, based on defatted oriental mustard seed containing 45–50% protein, recovered 81% of the protein in useful products: 47.3% in precipitated protein isolate (PPI), 3.8% in soluble protein isolate (SPI), and 13% in meal residue. Mass yields were 21.9% in PPI, 2.8% in SPI, and 38.4% in meal residue. The losses in the system included ∼10% loss of nonprotein nitrogen, and <9% into permeate and transfer losses. The PPI compared favorably with soy protein isolate in typical meat products in terms of color, texture, and flavor. The work confirms that oriental mustard is a potentially useful source of edible protein.
A fourier transform infrared spectroscopic method for determining butylated hydroxytoluene in palm olein and palm oil
Authors: Ammawath W. , Che Man Y. B. , Abdul Rahman R. B. , Baharin B. S. 
Published: November 2006

AbstractA simple, rapid, and direct FTIR spectroscopic method was developed for the determination of BHT content in refined, bleached, and deodorized (RBD) palm olein and RBD palm oil. The method used sodium chloride windows with a 50‐mm transmission path. Fifty stripped oil samples of both RBD palm olein and RBD palm oil were spiked with known amounts of BHT concentrations up to 300 mg/kg (ppm). The data were separated into two sets for calibration and validation using partial least squares models. FTIR results for both oils correlated well with results obtained by the IUPAC HPLC‐based method. For RBD palm olein, the coefficient of determination (R2) was 0.9907 and the SE of calibration (SEC) was 8.47 ppm. For RBD palm oil, an R2 of 0.9848 and an SEC of 10.73 ppm were achieved. Because of the significant decrease in analysis time and reduction in solvent usage, this FTIR method for BHT is especially well suited for routine quality control applications in the palm oil industry.