• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.3
• /
• pp.259-263
• /
• 1983

This experiment was carried out to investigate the effect of pH at coagulation on fatty acid and sterol composition of green LPC. Green juice of Italian ryegrass, red clover, oats and alfalfa was adjusted at pH 4, 6, 8 and heated at $85^{\circ}C$ for ten minutes. Green LPC was taken from the above green juice. The results obtained were as follows. 1. Green LPC of Italian ryegrass, oats and alfalfa contained much on the order of linoleic acid, palmitic acid and linolenic acid. Methyl ester of these three fatty acid accounted for 70.4% to 86.2% of total fatty acid methyl ester. Green LPC of red clover contained much palmitic acid, linoleic acid, and linolenic acid. These three fatty acid methyl ester accounted for 82.5% to 86.2% of total fatty acid methyl ester. 2. Linolenic acid was highest in the green LPC of red clover, oats and alfalfa which was adjusted at pH 8 and heated and coagulated, and next at pH 6, and pH 4, respectively. Linolenic acid was highest in the green LPC of Italian ryegrass which was adjusted at pH 6, next pH 8, and pH 4. 3. Green LPC of red clover and alfalfa contained cholesterol. The all green LPC contained campesterol, stigmasterol and sitosterol. 4. Sterol was highest in the green LPC of Italian ryegrass, red clover and oats which was adjusted at pH 8 and next at pH 4, and pH 6, respectively. Sterol was highest in the green LPC of alfalfa which was adjusted at pH 8, and next at pH 6, and pH 4, respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.2 no.2
• /
• pp.277-282
• /
• 1992

This study was designedto investigate changes in phsicochemical properties of rice extrudate with added glycerin fatty acid ester extruded by single screw extruder. According to emulsifier content, expansion ratio and water solubility index were represented minimum in rice extrudate with added 2.0% and 2.5% glycerin fatty acid ester. Extrudate with added 1.5% emulsifier revealed lowest break strength and bulk density, so got a tender and light texture. Meanwhile water absorption index was showed maximum at 1.5% emulsifier content. As emulsifier content increased, lightness raised. By the microstructure obsorved with image analyzer, addition of emulsifier had decreased area and fractarea of air cells of cross section of extrudates. On the results of this research, quality of extrudate with added 1.5% glycerin fatty acid ester was considered very well than 100% rice extrudate, because of tender and light texture, highest water absorption indexand fine structure with higher lightness.

• Journal of the Korean Applied Science and Technology
• /
• v.6 no.1
• /
• pp.51-57
• /
• 1989

A series of four sodium ${\alpha}-sulfo$ fatty vinyl ester oligomers including sodium ${\alpha}-sulfo$ lauric acid vinyl ester oligomer, sodium ${\alpha}-sulfo$ myristic acid vinyl ester oligomer, sodium ${\alpha}-sulfo$ palmitic acid vinyl ester oligomer and sodium ${\alpha}-sulfo$ stearic acid vinyl ester oligomer were examined for surface activities such as surface tension, foaming power, foam stability, emulsifying power, dispersion effect, solubilization of orange OT. The critical micelle concentration(CMC) was also evaluated. Consequently, these sodium ${\alpha}-sulfo$ fatty acid vinyl ester oligomers were shown to have a good cohesive power and dispersion effect.

• Journal of the Korean Applied Science and Technology
• /
• v.15 no.3
• /
• pp.55-60
• /
• 1998

The sodium ${\alpha}-sulfo$ fatty acid vinyl ester oligomers, which are oligomer type surfactants were prepared by polymerization with fatty acid vinyl acetate. The ${\alpha}-sulfonation$ of fatty acid vinyl ester oligomers were carried by direct addition of sulfur trioxide. The dispersing performance of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS) in the aqueous suspension of iron oxide and titanium dioxide particles was evaluated by particle size distribution and zeta-potential measurement. As results, the particles of iron oxide and titanium dioxide were flocculated by addition of small amount of oligomer type anionic surfactants and sodium dodecyl sulfate(SDS), then the flocks redispersed by more addition of oligomer type anionic surfactants and SDS. The flocculation, redispersion process was observed in lower concentration range of oligomer type anionic surfactants than SDS. Especially, the dispersing action of sodium ${\alpha}-sulfo$ palmitic acid vinyl ester oligomer was better than sodium ${\alpha}-sulfo$ lauric acid vinyl ester oligomer.

• Applied Biological Chemistry
• /
• v.26 no.4
• /
• pp.261-265
• /
• 1983

The changes in fatty acid compositions of the each fraction of oil, that is, steryl ester, triglyceride, diglyceride and free fatty acid, were analyzed during the storage of sesame seed for 4, 9, and 15 months at four different storage conditions, that is, storage under light with linen pouch(LA), storage in dark with linen pouch(DA), storage under light with poly ethylene pouch(LS), and storage in dark with poly ethylene pouch(DS). In the fatty acid composition of steryl ester fraction, palmitic and stearic acid were decreased but linoleic acid was increased during the storage in all the storage conditions. The ratio of $C_{18}$ to $C_{16}$ fatty acids in steryl ester from DA and LA was higher than that from DS and LS during storage until 15 months. The palmitic and stearic acid content in triglyceride were decreased until 9 months of storage, then slightly increased until 15 months of storage in all the storage conditions, but reverse tendency was observed in the lineoleic acid content. The ratio of $C_{18}$ to $C_{16}$ fatty acids and unstaturated to saturated fatty acids in DS were slightly higher than these in DA and LA. In the fatty acid composition of free fatty acid, the content of palmitic and stearic acid were decreased until 9 months of storage, then increased until 15 months, but reverse tendency was observed in the oleic and linoleic acid: the ratio of unsaturated to staturated fatty acids in DA and LA was higher than that in DS and LS during the storage for 15 months.

• Journal of the Korean Applied Science and Technology
• /
• v.6 no.2
• /
• pp.53-58
• /
• 1989

A series of four sodium ${\alpha}-sulfo$ fatty acid allylester oligomers such as sodium ${\alpha}-sulfo$ lauric acid allylester oligomer, sodium ${\alpha}-sulfo$ myristic acid allyl ester oligomer, sodium ${\alpha}-sulfo$ palmitic acid allyl ester oligomer and sodum ${\alpha}-sulfo$ stearic acid allyl ester oligomer were examined for surface tension, defloculation effect and emulsifying power. Also critical micelle concentration (cmc) was evaluated. Consequently, these sodium allyl ${\alpha}-sulfo$ aliphatic carboxylate aligomers show o/w type emulsifying agent and dispersion effect in 1g/100ml soulution.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.22 no.1
• /
• pp.119-124
• /
• 2013

In this paper, we analysed fatty acid methyl ester contents in the biodiesel which is produced from the newly developed biodiesel production equipment. The lard oil was used as the raw material through various experimental conditions. Thirty one experiments were conducted, which were based on the experimental conditions that designed by central composite design method. The effects of four independent variables, including reaction temperature, reaction time, oil to methanol molar ratio, and catalytic amount, were investigated at five levels using central composite design (CCD). Fatty acid methyl ester content was chosen dependent variable. Although the results of analysis of the surface with an irregular surface geometry showed that the biodiesel was partially impure after the reaction due to the natural characteristics of the lard oil as the raw material, we could confirm the relationship between them from the facts that the production amount of fatty acid methyl ester changes according to reaction temperature, reaction time, oil to methanol molar ratio, and catalytic amount.

• Journal of Marine Bioscience and Biotechnology
• /
• v.2 no.3
• /
• pp.155-159
• /
• 2007

Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.

• Journal of Marine Bioscience and Biotechnology
• /
• v.1 no.4
• /
• pp.311-316
• /
• 2006

Enzymatic ethanolysis of fish oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of fish oil. Ethanolysis reactions were carried out in erlenmeyer flask (25ml) containing a mixture of squid viscera oil and 99.9% ethanol using 1% (based on w/w squid viscera oil) immobilized lipase. The reaction mixtures were incubated at $50^{\circ}C$ and shaken at 100rpm. Ethanol was added into the mixture by stepwise addition method of Shinmada[9]. Measurement of free fatty acid molar amounts was studied by Acid Value. Tendency of oil variation during transesterification was studied by TLC method. Enzymatic ethanolysis composed diglyceride, monoglyceride and fatty acid ethyl ester with reducing free fatty acid contents. Also, selective ethanolysis by Lipozyme TL-IM and Lipozyme RM-IM mostly did not react at the sn-2 position of squid viscera oil. Lipozyme RM-IM was more suitable enzyme to reduce the free fatty acid contents by ethanolysis than Lipozyme TL-IM. Squid viscera oil was transformed into suitable properties (5 in Acid Value) for functional fish oil production.

• 한국생물공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.504-507
• /
• 2002

A separation/purification process for enzymatic sugar ester production was investigated The crude reaction mixture contained sugar ester and unreacted fatty acid in acetone. The reaction mixture was mixed with KOH/phosphate buffer. Hexane was then added to enhance phase separation. Three phases formed: a lower aqueous phase containing nothing of interest, a polar organic solvent middle phase that contained mostly fatty acid soaps, and a hexane-rich upper phase that contained mostly sugar ester. Distribution coefficient of each component was measured.