• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.15-21
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• 1986

This study was conducted to research the industrial utilizaion of the maize germs separated in the manufacture of the cornstarch. The maize germs contained crude protein (25.3%) and crude fat (19.2%), with the 512 Kcal/100g of determined food energy values. It was found to have the valuable amounts of essential minerals, such as the content of calcium and phosphorus were low (53.0, 12.3mg%), while those of potassium (495.4mg%), magnesium (95.0mg%), zinc (48.3ppm) and manganese (45.2ppm) were plentiful. It was noted that the iodine value was 44.0, saponification value 292.3, acid value 1.5 and peroxide value about 3.3. The lipid fractions obtained by silicic acid column chromatography were mainly composed of neutral lipid, whereas, the contents of glycolipid and phospholipid were scarcely. The major fatty acids in total lipids were linoleic $(60{\sim}62.5%)$, oleic $(20{\sim}22.5%)$ and palmitic $(10{\sim}13.5%)$ acids. The content of the unsaturated fatty acids was more predominant than that of the saturated fatty acids. The content of the insoluble proteinous nitrogen (32.5%) was the most abundant. whereas, the contents of soluble proteinous nitrogen (12.7%) and peptide proteinous nitrogen (3.3%) were low. The major amino acids of the maized germs were glutamic, glycine, alanine and aspartic. It has been identified by the SDS-disc electrophoresis that the protein of maized germs had $5{\sim}6$ bands. Compared with standard substances, the molecular weight of the main protein was estimated to be $14,500{\sim}24,500$.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.428-432
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• 1996

The chemical components of Korean loquat (Eriobotrya japonica Lindl.) fruit were analysed. Approximate compositions of loquat flesh and seed were as follows. respectively crude lipid 0.53% and 0.83%, crude protein 0.05% and 5.27%, crude fiber 3.46% and 3.49%, crude ash 3.24% and 2.78%, carbohydrate 92.72% and 87.63% Soluble solids content, pH and acidity (citric acid) of loquat flesh juice were $12^{\circ}Bx$ by saccharometer, 4.43 and 0.18%, respectively. Free sugar compositions of loquat flesh and seed extracts $(3^{\circ}Bx)$ were as follows, respectively; fructose 0.77% and 0.31%, glucose 0.73% and 0.79%, sucrose 0.52% and 0.19%, ribose and 0.56%, Loquat flesh contained Glu 336.72 mg%, Asp 251.06 mg%, Arg 30.90 mg% and Lys 5.26 mg% Loquat seed contained Glu 448.23 mg%, Asp 335.63 mg%, lle 44.20 mg% and His 37.89 mg%, Potassium (k) contents of loquat flesh and seed were 32627.95 mg% and 28936.28 mg% in total amount of crude ash, while vitamin A and C of loquat flesh and seed were not detected. Composition of major lipid of loquat fruit seed oils fractionated by silicic acid was neutral lipids 43.78%, glycolipids 12.32% and phospholipids 43.90%, Fatty acid compositions of loquat seed lipid extracted by chloroform-methanol (2 : 1) were as follow; palmitic acid 23.72%, stearic acid 3.815, oleic acid 8.55%, linoleic acid 54.29% and linolenic acid 9.63%, Neutral lipids consist of palmitic acid 28.89, stearic acid 6.80%, oleic acid 11.07%, linoleic acid 40.67% and linolenic acid 12.58%, Glycolopids cinsist of palmitic acid 13.21%, stearic acid 4.56%, oleic acid 6.53%, linoleic acid 64.92% and linolenic aicd 10.77% Phospholipids consist of palmitic acid 30.95%, stearic acid 3.40%, oleic acid 9.09%, linoleic acid 48.45% and linolenic acid 8.10%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.189-195
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• 1983

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.23-28
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• 1987

The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous iron added. The flavor stability of sample, which was stored at $60^{\circ}C$ for 10 days in dark oven, was determined by a combination of volatile compounds formation and molecular oxygen disappearence in the headspace of air-tightly sealed serum bottle every 48 hrs. Results showed that, in general, phospholipids worked as prooxidant in the pufified soybean oil without ferrous iron added, and worked as antioxidant in the oil, when added 1ppm ferrous iron. The results also suggest that phospholipids work as prooxidant by increasing the solubility of oxygen on the surface of oil, and work as antioxidant in the oil containing 1 ppm ferrous iron by chelating iron. The results showed that PE and PA are better antioxidants than PC and PG. CL and PI showed the lest antioxidant activities in the oil will 1ppm ferrous iron added.

• KSBB Journal
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• v.25 no.4
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• pp.363-370
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• 2010

Lipid from Scenedesmus sp. was extracted, fractionated and purified by silicic acid column chromatography. Total lipid content of extract was $21.38{\pm}1.03$ wt%, and triacylglycerol, an index lipid for biodiesel production was detected. Ten species of $C_{16}{\sim}C_{22}$ with saturated and unsaturated fatty acid were identified showing the very adequate fatty acid profiles for biodiesel production with a good flow property at low temperature. The fractions of glycolipid, neutral and phospholipid were 52.64, 28.10 and 19.26% of total lipid, respectively. The triacylglycerol of 12.63% and chlorophyll a of 49.47% was fractioned using stepwise elution of n-hexane-diethyl ether (95:5, v/v) solvent. The high content of chlorophyll was considered as a potential source of value-added co-product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.473-478
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• 1991

After the glycolipid(GL) and phospolipid (PL) of flint corn during a growth process were fractionated by silicic acid column chromatography (SACC), the GL and PL of polar lipids were separated by thin layer chromatography (TLC)and quantitative by TLC scanner and the fatty acid composition in polar lipids were determined by gas chromatography (GC). Of the GL in polar lipids were separated by TLC, monoglycosyl diacylglycerol (8.3~29.2%) was the major component, and monoglycosyl ceramide, monoglycosyl sterol were also found as minor components. Of the PL, phosphatidyl choline (27.2~29.5%) and phosphatidyl inositol (42.9~79.1%) were the major components, and phosphatidyl ethanolamine and cardiolipin were also persont in the PL. The major fatty acids in the GL were oleic(27.1~37.1%), linoleic (13.2~35.7%) and palmitic (22.5~25.6%) acids. The major fatty acids in the PL were palmitic (46.5~52.3%), heptadecanoic (23.0~25.1%) and oleic(7.2~14.6%) and GL contained a higher percentage of unsa-turated fatty acids, but PL presented that of the saturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.3
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• pp.287-299
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• 1989

This research was conducted in order to investigate thermal stability and nutritional value of corn lipids and proteins during thermal processing. The lipids of raw and popped corn were fractionated and analyzed by column and gas chromatography. The effect of thermal processing on corn proteins was examined by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and amino acid analysis. There was no remarkable change in proximate compositions during thermal processing. The lipid fractions obtained by silicic acid column chromatography were composed of neutral lipid(93.5%), glycolipid(3.8%), and phospholipid(2.7%), Although the thermal processing showed the increase in the ratio of unsaturated/saturated fatty acid, there was no significant differences in the lipid composition between raw and popped corn. Most of each protein fractions had lower molecular weight than 25,000 dalton and albumin fractions were distributed in the molecular weight range 11,500-94,000 daltons. Popped corn proteins did not show marked differences in their electrophoretic migrations when compared with raw corn proteins.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1453-1457
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• 1999

The optimal conditions of alkali isomerization to obtain conjugated linoleic acid (CLA) concentrate from vegetable oils which have antioxidant and anticarcinogenic properties were studied. The result of alkali isomerization of various vegetable oils indicated that CLA content of safflower oil which contains more linoleic acid than any other vegetable oils was the highest of all experimental vegetable oils. During alkali isomerization, the amount of cis-9, trans-11 CLA and total CLA content in safflower oil was the highest at $8{\sim}11%$ KOH concentration and $180{\sim}185^{\circ}C$. But heating time had no effect on CLA formation after $20{\sim}40$ minutes. As a result of alkali isomerization of neutral lipid, glycolipid and phospholipid in safflower oil, CLA content of neutral lipid class was higher than any other lipid classes. By urea treatment and HPLC fractionation, total CLA content in alkali-isomerized safflower oil increased to 95.4% from 78.9%.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.220-226
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• 2006

Component having antioxidant activity on lard during heating was separated from hexane extract of spinach, and its characteristic chemical structure was speculated through nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry, and Fourier transform infrared spectrophotometry. Lard was heated with hexane-, ethyl ether-, ethyl acetate-, or ethanol extract of spinach at $180^{\circ}C$ for 20 hr. Hexane extract of spinach, having highest antioxidant activity on lard during heating, was fractionated by silicic acid column chromatography (SACC), and SACC fractions having higher antioxidant activity on lard during heating were further separated by thin layer chromatography (TLC). Isolated compound from SACC fractions of hexane extract of spinach by TLC had sugar moieties and benzene ring along with hydroxy, carbonyl, and alkyl groups in the structure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.583-590
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• 1990

Free and esterified forms of provitamin D in 30-day-old mele rat skin were isolated and quantitated using silicic acid column chromatography and high-performance liquid chromatography(HPLC) systems. Two forms of free provitamin D(cholesta-5, 7-dien-$3{\beta}$-ol and cholesta-5, 7, 24-trien-$3{\beta}$-ol) and at least thirteen esterified forms of provitamin D were isolated. The average total concentration of provitamin D in the whole skin was $6,056ng/cm^2$. The skin contained $846ng/cm^2$ of free provitamin D and $5,209ng/cm^2$ of esterified provitamin D. The proportion of esterified provitamin D in the skin was 86%.