bluuebunny/crossref_metadata_2025_split huggingface dataset:
Lipase‐catalyzed incorporation of conjugated linoleic acid into tricaprylin
Authors: Kim In‐Hwan , Yoon Chil‐Surk , Cho Soo‐Hee , Lee Kwang‐Won , Chung Soo‐Hyun , Tae Beom‐Seok 
Published: November 2006

AbstractThree commercially available immobilized lipases, Novozym 435 from Candida antarctica, Lipozyme IM from Rhizomucor miehei, and Lipase PS‐C from Pseudomonas cepacia, were used as biocatalysts for the interesterification of conjugated linoleic acid (CLA) ethyl ester and tricaprylin. The reactions were carried out in hexane, and the products were analyzed by gas‐liquid chromatography. The effects of molar ratio, enzyme load, incubation time, and temperature on CLA incorporation were investigated. Novozym 435, as compared to Lipozyme IM and Lipase PC‐C, showed the highest degree of CLA incorporation into tricaprylin. By hydrolysis with pancreatic lipase, it was found that Lipozyme IM and Lipase PS‐C exhibited high selectivity for the sn‐1,3 position of the triacylglycerol early in the interesterification, with small extents of incorporation of CLA into the sn‐2 position, probably due to acyl migration, at later reaction times. A small extent of sn‐1,3 selectivity during interesterification by Novozym 435 was observed.
Profile of polyunsaturated fatty acids produced by Thraustochytrium sp. KK17‐3
Authors: Huang Jianzhong , Aki Tsunehiro , Hachida Kazutaka , Yokochi Toshihiro , Kawamoto Seiji , Shigeta Seiko , Ono Kazuhisa , Suzuki Osamu 
Published: November 2006

AbstractMore than 300 strains of microorganisms producing polyunsaturated fatty acids (PUFA) were newly isolated from coastal seawater in the Seto Inland Sea and around Iriomote Island, Japan, by the baiting method. The profiles of PUFA from docosahexaenoic acid (DHA)‐producing strains could be classified into four types. A strain, named KK17‐3, was chosen for further study owing to its high DHA content (52.1% of total fatty acid) and wide range of PUFA (76.1%) including arachidonic, eicosapentaenoic, and docosapentaenoic acids as well as DHA. Glucose and tryptone were the optimal carbon and nitrogen sources, respectively, in a medium with salinity at 75% that of seawater. The PUFA contents in polar lipids (22.1% of total lipid), in which the DHA content was 39.3%, were higher than those in neutral lipids and glycolipids. Molecular phylogenetic analysis of 18S rRNA gene sequences showed KK17‐3 to be a thraustochytrid. It also was observed to possess a life cycle composed of vegetative cells without successive bipartition, zoosporangium, and zoospore stage. Classification by the chemotaxonomic criterion based on PUFA compositions also supported this assignment.
Kinetics of in situ epoxidation of soybean oil in bulk catalyzed by ion exchange resin
Authors: Sinadinović‐Fišer Snežana , Janković Milovan , Petrović Zoran S. 
Published: November 2006

AbstractThe kinetics of the epoxidation of soybean oil in bulk by peracetic acid formed in situ, in the presence of an ion exchange resin as the catalyst, was studied. The proposed kinetic model takes into consideration two side reactions of the epoxy ring opening involving the formation of hydroxy acetate and hydroxyl groups as well as the reactions of the formation of the peracid and epoxy groups. The catalytic reaction of the peracetic acid formation was characterized by adsorption of only acetic acid and peracetic acid on the active catalyst sites, and irreversible surface reaction was the overall rate‐determining step. Kinetic parameters were estimated by fitting experimental data using the Marquardt method. Good agreement between the calculated and experimental data indicated that the proposed kinetic model was correct. The effect of different reaction variables on epoxidation was also discussed. The conditions for obtaining optimal epoxide yield (91% conversion, 5.99% epoxide content in product) were found to be: 0.5 mole of glacial acetic acid and 1.1 mole of hydrogen peroxide (30% aqueous solution) per mole of ethylenic unsaturation, in the presence of 5 wt% of the ion exchange resin at 75°C, over the reaction period of 8 h.
Synthesis of geranyl acetate by lipase entrap‐immobilized in cellulose acetate‐TiO2 gel fiber
Authors: Ikeda Yuko , Kurokawa Youichi 
Published: November 2006

AbstractLipase from Candida antarctica was entrap‐immobilized in cellulose acetate‐TiO2 gel fiber (fiber‐immobilized lipase) by the sol‐gel method. Syntheses of geranyl acetate and citronellyl acetate catalyzed by the fiber‐immobilized lipase were studied in heptane solution. Conversions reached 85% for geranyl acetate after 100 h, and 75% for citronellyl acetate after 80 h, and these values were almost identical to those for syntheses catalyzed by nonimmobilized lipase, although the reaction rate was decreased by immobilization. Compared to those of the non‐immobilized lipase and commercially available immobilized lipase (Novozyme 435), the activity of the fiber‐immobilized lipase was not particularly affected by changes in reaction conditions, such as bulk water content or substrate concentration. The fiber‐immobilized lipase retained a high level of activity after six repeated uses, and almost no enzyme leakage from fiber was observed. However, the reactivity of the fiber‐immobilized lipase was depressed at higher temperature, presumably due to dehydration by thermal contraction of the gel fiber.
Solvent‐based fatty alcohol synthesis using supercritical butane. Thermodynamic analysis
Authors: Brands D. S. , Poels E. K. , Dimian A. C. , Bliek A. 
Published: November 2006

AbstractConventional liquid‐phase fatty ester hydrogenolysis processes are necessarily operated at high pressures owing to the limited solubility of hydrogen in the reaction medium. In a solvent‐based process this problem can be overcome, but recycling and product‐solvent separation may turn out to be difficult. An alternative is the use of supercritical solvents, for which the solubility of fatty esters and fatty alcohols is high. Dropping the pressure into the subcritical domain allows for easy product separation and reactant recycle. In the present work we have analyzed the hydrogenolysis of methyl palmitate in supercritical butane. A reliable estimation of properties of the supercritical mixture can be obtained by fitting experimental vapor‐liquid equilibrium data with Schwatzentruber‐Renon cubic equation of state. The reaction mixture remains supercritical for a maximum pressure of 9 MPa and temperature of 470 K for mole fractions of hydrogen and methyl palmitate of 0.1 and 0.025, respectively. In these conditions an equilibrium conversion of more than 99% can be reached. An industrial process is feasible.
Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two‐phase extraction system
Authors: Gallardo‐Guerrero Lourdes , Roca María , Isabel Mínguez‐Mosquera M 
Published: November 2006

AbstractThe present work has studied the content and type of pigments present in olive fruits and the respective oils and alperujos. The concentration of isochromic pigment fractions—chlorophylls and carotenoids—decreased with fruit ripening, more markedly in the former than in the latter. This implied that the ratio between the two pigment fractions also decreased in parallel in the three products studied. However, the value in the oil was lower than in the fruit, and that in the alperujo was much higher. During the extraction process, the release of acids may have caused pheophytinization reactions in the chlorophyll fraction, increasing pheophytin content in alperujos and oils, whereas the carotenoid fraction was affected only in the alperujo. Chlorophyll b derivatives were destroyed in greater proportion than chlorophyll a derivatives during transfer to the oil. During processing the destruction of lutein was greater than that of β‐carotene. The balance of matter between fruit, alperujo, and oil indicated that not all the fruit pigmentation was released from the structures, and most remained occluded in the alperujo. The rest of the pigmentation, and particularly the chlorophyll fraction, was partly destroyed during its transfer to the oil.
A novel approach to process crude oil membrane concentrate using a centrifuge
Authors: Gupta R. , Muralidhara H. S. 
Published: November 2006

AbstractThe present work discusses an alternative process to handle crude oil membrane concentrate during a degumming process. In this process, the membrane concentrate, which typically consists of 15–30% phospholipids (PL) by weight of oil, is first stripped of hexane and then centrifuged to produce two phases—supernatant (PL<0.6%) and lecithin concentrate (PL>62%). The main advantages of this method are limited oil loss, potential lecithin by‐product, and a supposedly simpler process. In this work, we first show that the phase behavior of an oil‐PL‐hexane system can be exploited to identify the various steps of the process. The steps include membrane degumming, hexane evaporation, and centrifugation. Although much knowledge already exists on these unit operations for miscella degumming, it is the combination and sequence of these steps that is proposed here. Since the novelty of this process lies in using a centrifuge after the membrane separations, we focus on this step. Here, we evaluate the dependence of hexane removal, moisture, temperature, hexane amount, residence time, centrifuge g‐force, and nonhydratable PL on the phase separations.
Low molecular weight polypeptides in virgin and refined olive oils
Authors: Hidalgo Francisco J. , Alaiz Manuel , Zamora Rosario 
Published: November 2006

AbstractTwenty‐eight virgin olive oils—from different regions of Spain and prepared from olive drupes of different varieties—and six refined olive oils were analyzed to determine the presence of proteins in these oils. All oils studied showed the presence of proteins in the range of 7–51 μ/100 g of oil. There were no significant differences in protein content in oils from different varieties or between virgin or refined oils. In addition, all oils exhibited analogous amino acid patterns, suggesting a similarity among protein fractions obtained from different oils. A polypeptide with an apparent M.W. of 4600 Da was common to the isolated protein fractions. These results suggest that this polypeptide is a previously unknown minor component in olive oils. No clear influence of this component on oil stability was observed when oil stabilities were estimated as a function of phenol, tocopherol, phosphorus, and protein contents of the oils.
Low‐temperature flow properties of vegetable oil/cosolvent blend diesel fuels
Authors: Dunn R. O. 
Published: November 2006

AbstractVegetable oils are an attractive renewable source for alternative diesel fuels. However, the relatively high kinematic viscosity of vegetable oils must be reduced to make them more compatible with conventional compression‐ignition engines and fuel systems. Cosolvent blending is a low‐cost and easy‐to‐adapt technology that reduces viscosity by diluting the vegetable oil with a low‐M.W. alcohol (methanol or ethanol). The cosolvent (A), which consists of one or more amphiphilic compounds, is added to solubilize the otherwise nearly immiscible oil‐polar alcohol mixture. This work investigates cold flow properties and phase equilibrium behavior associated with blends consisting of soybean oil (SBO) and methanol where A=8∶1 (mol) n‐butanol/oleyl alcohol; 6∶1 (mol) 2‐octanol/triethylammonium linoleate; and 4∶1 (mol) 2‐octanol/Unadol 40 (alcohols from SBO FA); and a blend of 2∶1 (vol/vol) No. 2 diesel fuel/SBO and 95% ethanol where A=n‐butanol. Cloud point (CP), pour point, cold filter plugging point (CFPP), and low‐temperature flow test (LTFT) results were compared with corresponding phase separation temperature (Tϕ) data measured at equilibrium. Although CP data were measured under non‐equilibrium experimental conditions, a nearly linear correlation was found between Tϕ and CP. Statistical analysis showed that Tϕ may also be correlated with CFPP and LTFT. Analysis of heating and cooling DSC curves indicated that peak temperatures may be employed to predict cold flow properties and Tϕ behavior for SBO/cosolvent blends. Cooling curve parameters correlated more readily than heating curve parameters. Finally, relatively low quantities of heat evolved during freezing indicated that crystallization in the SBO/cosolvent blends studied in this work occurs easily during cooling.
Toluenesulfonate‐acyl esters of ethylene glycol and other 1,2‐diols as industrial antioxidants with cupric ion
Authors: Jiang Yongyi Julia , Hammond Earl G. 
Published: November 2006

AbstractEthylene glycol esters of soybean oil FA increased in viscosity much more slowly than methyl or glycerol esters when oxidized at 105°C in the presence of flowing air and colloidal copper. This increased stability was caused by a minor constituent of the ethylene glycol esters, which was shown by MS to be a mixed ethanediol fatty acylate p‐toluenesulfonate (EFAT). The p‐toluenesulfonate group came from the catalyst used in the formation of the ethylene glycol esters. EFAT was quantified by UV spectrometry, HPLC, or GC of the acyl group that it contains. EFAT could be synthesized in good yield by reacting ethylene glycol, a FA, and p‐toluenesulfonic acid (TSA) in a 1∶1∶1 molar ratio using a benzene azeotrope to remove water of esterification. EFAT increased the time required for the polymerization of soybean oil by about 27 times but required concentrations of 2–5% by weight. EFAT made with a variety of FA were active in delaying viscosity increase. Ethyl and decyl p‐toluenesulfonate were inactive. Replacing ethylene glycol by glycerol and 1,2‐propylene glycol but not by 1,3‐propylene glycol resulted in active EFAT. TSA itself delayed the polymerization of soybean oil, especially in the presence of free ethylene glycol and FA, but this probably was caused by formation of EFAT during the oxidation test. Colloidal copper could be replaced by cupric ion. EFAT‐copper appeared to act as an antioxidant by destroying hydroperoxides without initiation of free radical chains.
Fractionation of transgenic corn for recovery of recombinant enzymes
Authors: Yildirim S. , Fuentes R. G. , Evangelista R. , Nikoloy Z. L. 
Published: November 2006

AbstractTwo germ‐separation methods, dry‐milling and density separation by flotation, were evaluated for recovering recombinant β‐glucuronidase (rGUS) that accumulated primarily in the germ of transgenic corn. The dry‐milling process consisted of (i) seed tempering, (ii) degerming with a horizontal‐drum degermer/dehuller, (iii) particle size fractionation with standard sieves, (iv) germ and endosperm separation by roller milling and sifting, and (v) removal of hulls by aspiration. Sieves nos. 5, 6, and 7 retained the majority of germ, and subfractions from these sieves were pooled as a germ‐rich fraction. Mass balances showed that the germ‐rich fraction, which constituted 17% of the total dry‐milled corn weight, contained 49% of rGUS activity and 64% of the total recoverable oil. Germ fractionation by flotation was tested as a proof‐of‐concept method aimed at separating corn fractions based on their difference in specific gravity (sp gr). The process consisted of impact‐grinding of corn kernels followed by density separation using 1.15 or 1.3 specific gravity sodium nitrate solution. The oil‐containing germ fraction floated, whereas the heavier endosperm fraction sedimented. The flotation method was simpler and resulted in higher enzyme recovery, that is, the germ‐rich fraction was 20% (w/w) of the initial corn weight, and accounted for 80% of rGUS activity and 77% of total oil. The sodium nitrate solution did not have an adverse effect on the enzyme activity.
Adhesive qualities of soybean protein‐based foamed plywood glues
Authors: Hojilla‐Evangelista Milagros P. 
Published: November 2006

AbstractThe potential of soy protein‐based plywood glues for foam extrusion was evaluated. Standard glue mixes containing the soy flours Honeysoy 90, ISU‐CCUR, Nutrisoy 7B, and defatted Soyafluff, and the soy concentrates Arcon F and Procon 2000 showed excellent foaming and adhesive qualities but did not have the ability to refoam. To improve refoaming capability, the formulations were modified by increasing the quantities of soy flour or concentrate so that they provided 3.48 g protein/100 g of glue mix. This was the amount of protein contributed by animal blood when it was used as the extender in the standard formulation for foamed glue. All the modified glues containing soy flour or concentrate had good refoaming properties and adhesive strengths that were at least equal to that of the control glue. Simple cost analysis also indicated that when soy flour was used, the modified formulations were cheaper to produce than the current blood‐based glue.
Effect of emulsion temperature on physical properties of palm oil‐based margarine
Authors: Miskandar M. S. , Che Man Y. B. , Yusoff M. S. A. , Abdul Rahman R. 
Published: November 2006

AbstractMargarines made from refined, bleached, and deodorized palm oil at different emulsion temperatures showed no significant difference in their consistency, polymorphic behavior, and solid fat content (SFC) during storage, although differences were observed during processing. The emulsion temperatures studied were 40, 45, and 50°C, with other parameters such as emulsion flow rates, tube cooler temperature, and pin rotor speed kept constant. The SFC developed during processing and storage at 28°C was measured to evaluate the quality of margarine. The emulsion contained no SFC at any emulsion temperature studied. However, the amount of SFC in the perfector or tube cooler unit increased to 15.9, 13.9, and 15.6% in margarine produced at emulsion temperatures of 40, 45, and 50°C, respectively. At 40°C, the lowest SFC was developed during storage even though this margarine had the highest consistency. The softening point of this sample was moderately high and closely related to the type of crystal developed, which was a mixture of β′ and β crystals. Emulsion at 45°C gave the most stable margarine consistency and SFC with crystal in the β′ form even after the fourth week. At 50°C, moderately soft product was produced, which might be undesirable for some applications, although the crystals were in the β′ form.
An improved method for determining the composition of FFA in red tide flagellates by RP‐HPLC with fluorescence detection
Authors: Terasaki Masaru , Itabashi Yutaka , Suzuki Toshiyuki , Nishimura Kazuhiko 
Published: November 2006

AbstractAn improved method for determining the composition of FFA in red tide flagellates by HPLC with fluorescence detection is described. For this purpose, total lipids from Heterosigma akashiwo, Chattonella antiqua, and C. marina were allowed to react with 9‐anthryldiazomethane, then the resulting 9‐anthrylmethyl esters of FFA were analyzed without any purification by RP‐HPLC on a highly efficient C18 column (Superspher 100 RP‐18e, 25 cm×4 mm i.d., 4 μm particle size; Merck, Darmstadt, Germany). Clear separations of long‐chain saturated and unsaturated FFA, including 14∶0 and 16∶1, which were major components in the flagellates and were unresolved on a previously used C18 column, were achieved by a stepwise gradient elution using acetonitrile, water, and propan‐2‐ol. Two characteristic FA, 18∶5n−3 and trans‐16∶1n−13, whose behaviors on RP‐HPLC had not been reported previously, were also clearly separated from the other FFA. The FFA compositions of the flagellates determined by HPLC were in good agreement with those obtained by GLC. The present method is simple and sensitive, and would be widely applicable for compositional analysis of microalgal FFA.
Two‐stage solvent extraction of seeds of Hibiscus abelmoschus linn: Lipid and FA compositions
Authors: Sahoo D. , Jena K. S. , Rout P. K. , Rao Y. R. 
Published: November 2006

AbstractThe lipid and FA compositions of TAG seed oil of ambrette (Hibiscus abelmoschus), contrary to earlier reports, were found to contain only a small amount of epoxy FA. Higher HBr absorption values were shown to be due to the presence of fragrance components of the seed coat in the oil derived from intact whole seeds. Cyclopropene/cyclopropane acids in the FAME were determined to be about 1.5% by GLC, while epoxy acids were less than 1% by two different methods. Based on the physicochemical characteristics and lipid and FA compositions of the fresh and methanol‐extracted seeds, ambrette TAG oil may be a candidate for edible use. The process of selective recovery of the expensive fragrant oily concentrate in higher yield in a first step and of an edible fatty oil in a second step makes it an attractive economic proposal.
Synthesis of 13(14)‐hydroxy‐cis‐10‐nonadecenyl amine hydrochloride
Authors: Balakrishnan S. , Raghavan D. 
Published: November 2006

AbstractCompatibility between a hydrophilic nanoclay reinforcement and organophilic polymer matrix resin is achieved by ion exchange reaction substitution of intra gallery mono‐ or divalent cation with foreign aliphatic long‐chain cation. The exchange of long‐chain cation increases the organophilicity of the clay layers and provides sufficient layer separation for polymer chains to impregnate into the formation of a nanocomposite. This study demonstrates the synthesis of hydroxy functional longchain amine hydrochloride from Vernonia galamensis oil (VO). Vernonia galamensis oil, containing a naturally epoxidized long‐chain TG, was transesterified under basic conditions to yield VO methyl esters (VOMe). The VOMe were reduced using lithium aluminum hydride (LAH) in hexane to obtain cis‐12,13‐epoxy‐cis‐9‐octadecenol (vernanol) as the primary product. Vernanol was then converted to vernanyl mesylate, followed by reaction with potassium cyanide to obtain cis‐13,14‐epoxy‐cis‐10‐nonadecenitrile (C19 nitrile). The C19 nitrile was reduced with LAH in diethyl ether medium and later reacted with hydrochloric acid to obtain the title product. 1H and 13C NMR, FTIR, and matrixassisted laser desorption/ionization time‐of‐flight mass spectrometry (MALDI‐TOFMS) techniques were used to characterize the intermediates and the title product.
Use of rosemary extract in preventing oxidation during deep‐fat frying of potato chips
Authors: Lalas Stavros , Dourtoglou Vassilis 
Published: November 2006

AbstractThe effect of using a rosemary extract on the stability of oil used for frying potato chips has been evaluated. Sliced potatoes were fried intermittently in soybean oil containing a natural extract from rosemary. The conditions used for frying were 185°C for 90 s. Two separate experiments, with and without replenishment of oil, were carried out. Oil samples were taken each day, not only from the frying pans but also by extraction with hexane from the chips. Changes in the induction period of the oil samples (Rancimat method) were determined. The induction period decreased as frying progressed. The reduction in the induction period was higher in the oil free of rosemary extract, and the chips were much darker in color. The oil containing the extract showed greater antioxidant activity, and reduced darkening and rancidity of the oil. Potato chips fried in the oil with added rosemary extract were more acceptable than chips fried in oil containing no extract until the last frying. The free radical scavenging activity of rosemary extract in comparison to other natural antioxidants was also determined by the reduction of O2.‐ in a hypoxanthine/xanthine oxidase system.