• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.298-302
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• 1995

This study was performed to know the availability of low erucic acid rapeseed oil (LEAR oil) for vegetable oil in commercial mayonnaise preparation. Mixed oils (blended soybean oil with LEAR oil) were prepared and mayonnaises were prepared with these oils and then compared the quality characteristics of these samples. The oxidative stability of vegetable oil with Rancimat test showed that LEAR oil was higher stability than soybean oil, and became higher with increase of LEAR oil ratio. Quality characteristics of mayonnaises with these oils showed that mayonnaise with mixed oils was preferred to that with LEAR oil itself. Furthermore, the quality characteristics of mayonnaises with mixed oils of soybean oil $(20{\sim}60%)$ plus LEAR oil $(80{\sim}40%)$ were better than those of mayonnaise with soybean oil solely.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.41-46
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• 1995

Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from $170^{\circ}C$ to $210^{\circ}C$ of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.556-560
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• 1987

In this study, silicone oil was added into soybean oil in order to investigate its effect on acid value (AV), carbonyl value (COV), TBA value, fatty acid composition and color intensity of soybean oil during frying at $170^{\circ}C$. It was found that the AV, COV and TBA value were significantly decreased as the concentration of silicone oil increased from 0 to 5 ppm in soybean oil after frying for 7 hours. The color intensity was also decreased by 26% of color of 7 hours-heated soybean oil without silicone oil addition. Little changes in fatty arid composition was measured between the samples after 7 hours frying. From the overall result of this study, addition of silicone oil by 1 ppm was recommended for effective reduction of rancidity development of soybean oil ing frying.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.79-86
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• 2018

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and $90^{\circ}C$ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at $90^{\circ}C$. Expecially, the production rate of peroxide was fast at over $60^{\circ}C$. According to the results, frying oil should not be stored for more than 6 days at $30^{\circ}C$ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.137-142
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• 1998

This study aims to examine appropriate kinds of pan oil to release a cake from the pan coated with polyether sulphone and to prove the change of acid value and peroxide value during the process of baking. The major factor effecting the rate of release of the cakes from the pan was properties of the oils rather than the additives. The releasing rate appeared higher as the iodine value was lower. The highest releasing rate was found in the sample, which was made of coconut oil plus 2% of wax, 2% of lecithin. The changes of acid value of the pan oil between the beginning and after baking was little different. In contrast, Peroxide value showed a great change after baking.

• Journal of Crop Science and Biotechnology
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• v.10 no.4
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• pp.201-210
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• 2007

Soybean [Glycine max(L.) Merr.] oil is versatile and used in many products. Modifying the fatty acid profile would make soy oil more functional in food and other products. The ideal oil with the most end uses would have saturates(palmitic + stearic acids) reduced from 15 to < 7%, oleic acid increased from 23 to > 55%, and linolenic acid reduced from 8 to < 3%. Reduced palmitic acid(16:0) is conditioned by three or more recessive alleles at the Fap locus. QTLs for reduced palmitic acid have mapped to linkage groups(LGs) A1, A2, B2, H, J, and L. Genes at the Fad locus control oleic acid content(18:1). Six QTLs($R^2$=4-25%) for increased 18:1 in N00-3350(50 to 60% 18:1) explained four to 25% of the phenotypic variation. M23, a Japanese mutant line with 40 to 50% 18:1 is controlled by a single recessive gene, ol. A candidate gene for FAD2-1A can be used in marker-assisted breeding for high 18:1 from M23. Low linolenic acid(18:3) is desirable in soy oil to reduce hydrogenation and trans-fat accumulation. Three independent recessive genes affecting omega-3 fatty acid desaturase enzyme activity are responsible for the lower 18:3 content in soybeans. Linolenic acid can be reduced from 8 to about 4, 2, and 1% from copies of one, two, or three genes, respectively. Using a candidate gene approach perfect markers for three microsomal omega-3 desaturase genes have been characterized and can readily be used in for marker assisted selection in breeding for low 18:3.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.3
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• pp.404-412
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• 2016

We hypothesized that supplementing finishing diets with palm oil would promote adipogenic gene expression and stearoyl-CoA desaturase (SCD) gene expression in subcutaneous (s.c.) and intramuscular (i.m.) adipose tissues of feedlot steers. Eighteen Angus and Angus crossbred steers were assigned to three groups of 6 steers and fed a basal diet (control), with 3% palm oil, or with 3% soybean oil, for 70 d, top-dressed daily. Tailhead s.c. adipose tissue was obtained by biopsy at 14 d before the initiation of dietary treatments and at 35 d of dietary treatments. At slaughter, after 70 d of dietary treatment, tailhead s.c. adipose tissue and i.m. adipose tissue were obtained from the longissimus thoracis muscle. Palm oil increased plasma palmitic acid and soybean oil increased plasma linoleic acid and ${\alpha}$-linolenic acid relative to the initial sampling time. Expression of AMP-activated protein kinase alpha ($AMPK{\alpha}$) and peroxisome proliferator-activated receptor gamma ($PPAR{\gamma}$) increased between the initial and intermediate biopsies and declined thereafter (p<0.03). SCD gene expression did not change between the initial and intermediate biopsies but declined by over 75% by the final period (p = 0.04), and G-coupled protein receptor 43 (GPR43) gene expression was unaffected by diet or time on trial. Soybean oil decreased (p = 0.01) $PPAR{\gamma}$ gene expression at the intermediate sample time. At the terminal sample time, $PPAR{\gamma}$ and SCD gene expression was less in i.m. adipose tissue than in s.c. adipose tissue (p<0.05). $AMPK{\alpha}$ gene expression was less in s.c. adipose tissue of palm oil-fed steers than in control steers (p = 0.04) and CCAAT enhancer binding protein-beta ($CEBP{\beta}$) gene expression was less in s.c. and i.m. adipose tissues of palm oil-fed steers than in soybean oil-fed steers (p<0.03). Soybean oil decreased SCD gene expression in s.c. adipose tissue (p = 0.05); SCD gene expression in palm oil-fed steers was intermediate between control and soybean oil-fed steers. Contrary to our original hypothesis, palm oil did not promote adipogenic gene expression in s.c. and i.m. adipose tissue.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.205-209
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• 1995

Edible hardened soybean oil is processed by hydrogenation of refined soybean oil in order to upgrade the heat and oxidation stability and to improve flavor and physical nature. This study aims to investigate the influences of various reaction conditions on iodine value, fatty acid composition and trans isomer formation in hydrogenating soybean oil. In case that hardening temperature is $180^{\circ}C$, trans acid formation increased by 6.2 times more under $3.0{\;}kg/cm^{2}H_{2}$ than under $0.5{\;}kg/cm^{2}H_{2}$, while linolenic acid decreased in contents. In case of $200^{\circ}C$ of hardening temperature trans acid formation showed 4.6% higher under $0.5{\;}kg/cm^{2}H_{2}$ than under $3.0{\;}kg/cm^{2}H_{2}$ while contents of linolenic and linoleic acids showed 0.51% and 2.5% lower respectively. It is concluded that $200^{\circ}C$ of hardening temperature under 0.5 and $3.0{\;}kg/cm^{2}H_{2}$ is better condition because trans isomers are little produced, and iodine value and linolenic acid content decreased in hardening soybean oil.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.469-476
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• 2000

Inhibitory action of major food components on antimicrobial active substance (linolenic acid) was tested against Listeria monocytogenes ATCC 19111 for 72 hr at $30^{\circ}C$. Linolenic acid (50, 1000 ppm) and n-hexane fraction of Mallotus japonicus Muell (50, 1000 ppm) were added to the broth culture medium containing casein(1%, 3%), soybean oil(1%, 3%) and soluble starch (1%, 3%), respectively. Linolenic acid 1000 ppm and n-hexane fraction 1000 ppm exhibited strongly antimicrobial actions on L. monocytogenes which were not detected viable cell after 24 hr. But casein (3%) and soybean oil (3%) strongly diminished the antimicrobial action of 1000 ppm of n-hexane fraction. Soluble starch (1%, 3%) did not affect the antimicrobial action of 1000 ppm of linolenic acid and n-hexane fraction.

• Toxicological Research
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• v.11 no.2
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• pp.215-221
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• 1995

This paper examines the effects of dietary polyunsaturated fatty acid/saturated fatty acid (p/s) ratios and butylated hydroxytoluene (BHT) on the hepatic microsomaI mixed-function oxidase sy. stem in 2~acetylaminofiuorene (2-AAF) treated rats. Sprague-Dawley male rats were fed the diet of beef tallow (p/s 0.08), beef tallow plus soybean oil (p/s 1.0), and soybean oil (p/s 4.0) at the level of 15%fat and with or without 0.3% BHT. After 2-AAF was injected twice at the ages of 23 and 27 weeks, cholesterol/phospholipid molar ratio, thiobarbituric acid reactive substances (TBARS) level, cytochrome P450, cytochrome $b_5$, NADPH-cytochrome $b_5$, and NADPH-cytochrome c reductase activity were measured from isolated hepatic microsomal fractions. In the beef tallow (p/s 0.08) and beef tallow plus soybean oil (p/s 1.0) groups, cholesterol/phospholipid molar ratio showed decreasing tendency by 2-AAF and BHT. Cytochrome P-450 content was decreased in the group of soybean oil (p/s 4.0) and NADPH-cytochrome c reductase activity was increased by 2-AAF and BHT in all the dietary groups. While TBARS levels were increased by 2-AAF in all the dietary groups, they were reduced by BHT in the soybean oil (p/s 4.0) group. These results suggest that long term intake of soybean oil (p/s 4.0) diet induced changes in the nature of microsomal membrane and induced less cytochrome P-450, low level feeding of BHT increased cytochrome c reductase activity and lowered microsomal lipid peroxidation levels, which were increased by 2-AAF treatment.