• Title/Summary/Keyword: monoglyceride

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Hydrolysis Mechanisms of Fish Oil by Lipolase-100T

  • HUR, BYUNG-KI;DONG-JIN WOO;CHONG-BO KIM
    • Journal of Microbiology and Biotechnology
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    • v.9 no.5
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    • pp.624-630
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    • 1999
  • In order to investigate the position of various fatty acids attached to glycerol and the specificity of Lipolase-100T, hydrolysis of fish oil was carried out with Lipolase-100T derived from Aspergillus oryzae. The amounts of free fatty acids produced from triglyceride, 1,2(2,3)-diglyceride, 1,3-diglyceride, and 2-monoglyceride and conversion rates of 1,2(2,3)-diglyceride to 1,3-diglyceride and 2-monoglyceride to 1(3)-monoglyceride were also calculated. The ratio of 1,2-diglyceride content to 1,3-diglyceride was higher than 70 in the early period of hydrolysis. The fatty acid content of the glyceride mixture after 72 h of hydrolysis was compared with that of fish oil, and it was found that polyunsaturated fatty acids such as C16:4, C20:4 n-3, C20:5 n-3, C21:5 n-3, C22:5 n-3 and C22:6 n-3 were located in the 2-position of glycerol. Material balance of each component in the hydrolysis system was written to obtain a set of simultaneous linear equations. The theoretical quantity of free fatty acids produced from triglyceride, 1,2-diglyceride, 1,3-diglyceride, and monoglyceride, respectively, were calculated by solving the linear equation system. The conversion rate of 1,2(2,3)-diglyceride to 1,3-diglyceride and that of 2-monoglyceride to 1(3)-monoglyceride were also obtained. The results showed that the migration rate of 1,2(2,3)-diglyceride to 1,3-diglyceride was higher than the hydrolysis rate of 1,2(2,3)-diglyceride to 2-monoglyceride and the conversion rate of 2-monoglyceride to 1(3)-monoglyceride was extremely low.

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Effect of Fatty Acid Compositions by Monoglyceride on Rheological Properties of Ice Cream (Monoglyceride의 지방산(脂肪酸) 조성(組成)이 Ice Cream 물성(物性)에 미치는 영향)

  • Cho, Young-Koo
    • Korean Journal of Food Science and Technology
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    • v.20 no.2
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    • pp.236-244
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    • 1988
  • The characteristics of ice cream, such as type-keeping viscosity, turbidity and stability of emulsion, were studied with the different composition of fatty acid of monoglyceride. The effect of saturated fatty acid of monoglycerides such as monolaurin, monomyristin, monopalmitin and monostearin on the characteristics of ice cream did not show any difference. The unsaturated fatty acid of monoglycerides, however, such as monocaprin and monoolein, was drastically enhanced the viscosity and easily happened the overrun of ice cream mixture which were resulted in the condensation of the fat droplet. Also the condensed fat droplet had the sterical network-structure. When the ratio of monostearin and monoolein becomed about 30:70, especially, it was confirmed the curdling of fat sphere increase to a maximun so that type-keeping and heat stability of ice cream were improved.

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The Effect of Soybean Oil, Dried Palm Oil Powder and Monoglyceride Supplementation on Growth Performance and Serum Lipid Changes in Weaned Pigs (이유자돈에 있어 대두유, 건조팜유분말과 Monoglyceride의 첨가가 성장 및 혈청 지질변화에 미치는 영향)

  • 민병준;권오석;이원백;홍종욱;김인호
    • Journal of Animal Science and Technology
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    • v.48 no.2
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    • pp.203-210
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    • 2006
  • This experiment was conducted to determine the Effect of soybean oil, dried palm oil powder and monoglyceride supplementation on growth performance and serum lipid changes in weaned pigs. One hundred twenty five cross-bred pigs((Y×L)×D, 6.00±0.79kg average initial BW) were used in a 21 d growth trial. Dietary treatments included SOY(containing 5% soybean oil), PALM(containing 5.5% dried palm oil powder) and SOPM0, 12.5 and 25(containing 2.5% soybean oil and 2.7% dried palm oil powder containing 0%, 12.5% and 25.0% monoglyceride, respectively). For the whole period, ADFI was increased in dried palm oil powder containing monoglyceride and PALM treatments compared with SOY and SOPM0 treatment(P<0.05). ADG and G/F were not affected by treatments. Digestibility of fat was higher(P<0.05) for pigs fed SOY diet than fed other diets. SOPM diets containing monoglyceride showed increased fat digestibility compared with PALM diet(P<0.05). SOPM12.5 and SOPM25 treatments were no difference with SOY treatment. However, there were no significant differences in digestibilities of DM, N and DE(P>0.05). Backfat thicknesses were not significantly different among treatments. Pigs fed SOY diet was decreased in serum total cholesterol, HDL-cholesterol, total lipid and was increased in free fatty acid than those fed other diet. Also, triglyceride concentration in serum was increased in PALM treatment compared with SOPM treatment(P=0.06). In conclusion, feeding soybean oil in weaned pigs showed higher fat digestibility and lower cholesterol and triglyceride concentration in serum than feeding only dried palm oil powder. Also, pigs fed monoglyceride were improved fat digestibility compared with those fed dried palm oil powder only.

Antilisterial Synergistic Effect of Falcarindiol Isolated from Dystaemia takesimana Kitagawa with Monoglycride (섬바디로부터 분리된 Falcarindiol과 유화제와의 혼합에 따른 Listeria monocytogenes에 대한 항균 상승효과)

  • Oh, Jin-Ah;Shin, Dong-Hwa;Ahn, Young-Sun
    • Korean Journal of Food Science and Technology
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    • v.31 no.3
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    • pp.864-869
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    • 1999
  • Synergistic effects of the falcarindiol mixed with monoglyceride in broth exhibited strong growth inhibition on all test strains. It was confirmed that the falcarindiol mixed with monoglyceride exhibited bactericidal effect in broth against L. monocytogenes ATCC 19111 and ATCC 19114 at the same level.

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A Study on the Antimicrobial Effect of Glyceryl Caprylate in Cosmetics (Glyceryl Caprylate의 화장품에서의 항균력에 관한 연구)

  • Ahn, Gi-Woong;Choi, Min-Hee;Woo, Yun-Taek;Jo, Byoung-Kee
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.33 no.1 s.60
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    • pp.47-52
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    • 2007
  • The antimicrobial properties of medium-chain ($C_{8-12}$) free fatty acids and their 1-monoglyceride derivatives against a wide range of microorganisms we well known. However, previous studies have been mainly focused on the antimicrobial activity against pathogenic bacteria and viruses causing diseases in human or domestic animals' infection. But, there have been few reports describing comprehensive surveys of antimicrobial effects against microorganisms in cosmetics. For a start of this study, we evaluated and compared the preservative activities of $C_8$ (glyceryl caprylate) and $C_{12}$(glyceryl laurate) 1-monoglyceride in cosmetic formulations. From the result, we found that both of them have very excellent preservative activity against bacteria, but less against fungi. And $C_8$ 1-monoglyceride was a little bit more effective than $C_{12}$ 1-monoglyceride. According to the test results to evaluate each antimicrobial activity of glyceryl caprylate towards 5 kinds of microorganisms used in preservation efficacy test in cosmetics, gram-positive bacteria S. aureus and yeast C. albicans were sensitive and mold A. niger was most tolerant to glyceryl caprylate. Therefore, we tried to improve the antimicrobial activity of glyceryl caprylate agianst mold such as A. niger so that we could make it used as a preservative for cosmetic products. As a result, we confirmed that the antimicrobial activity of glyceryl caprylate is much improved under acidic conditions in formulation. In addition, we found optimal combinations of glyceryl caprylate with other antimicrobial agents. Among tested 7 antimicrobial agent, methyparaben showed the highest preservative activity in combination with gglyceryl caprylate.

Comparisons of Lipid Fractions, Lipid Classes and Individual Free Fatty Acids in Total Lipids from Cheese and Soybeans (치이즈와 대두 지질의 종류 및 지방산 조성의 비교)

  • Kim, Yong Kook
    • Korean Journal of Agricultural Science
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    • v.18 no.2
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    • pp.119-126
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    • 1991
  • The lipid fractions, lipid classes and free fatty acids in total lipids from cheese and soybeans were analyzed by column, thin-layer and gas chromatographies. The percentages of neutral lipid, glycolipid and phospholipid in cheese were 96.2, 1.1 and 0.7, whereas those in soybeans were 87.5, 0.5 and 4.3. Major lipid classes of total lipid, and neutral lipid were triglyceride, fatty acid, cholesterol, diglyceride, monoglyceride and polar lipid, and those of glycolipid and phospholipid were triglyceride, diglyceride, monoglyceride and polar lipid in total lipid from cheese. Large amounts of triglyceride and polar lipid and small amounts of diglyceride, monoglyceride and polar lipid were detected in all lipid fractions from soybeans. The higher proportion of C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0, C16:1, C18:0, C18:1 and C18:2 fatty acids were found in total lipid from cheese, whereas those of C18:0, C18:2 and C18:3 fatty acids were found in total lipid from soybeans. Most predominant fatty acids are C16:0 for the total lipid of cheese and C18:2 for the total lipid of soybeans. The lower proportions of C14:1, C15:0, C17:0 and C20:0 fatty acids in total lipid from cheese and C4:0, C6:0, C10:0 and C18:0 in total lipid from soybeans were detected.

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A New Aromatic Amide from the Roots of Aconitum pseudolaeve var. erectum (진범의 새로운 Aromatic Amide 성분)

  • Lee, Hyun-Sun;Ahn, Young-Kook;Han, Dae-Suk
    • Korean Journal of Pharmacognosy
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    • v.20 no.4
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    • pp.215-218
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    • 1989
  • A new aromatic amide isolated from the hexane soluble fraction of the root of Aconitum pseudolaeve var. erectum has been characterized as methyl-N-(2-acetaminobenzoyl) anthranilate on the basis of spectroscopic data, and a monoglyceride was also isolated and identified as glycerol-1-hexadecanoate from the fraction.

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Effects of Emulsifiers on the Quality of Steamed Bread (유화제가 호빵의 품질에 미치는 영향)

  • Hwang, Seong-Yun;Eom, Ik-Tae
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.977-983
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    • 1999
  • This study was conducted to investigate the effects of emulsifiers on the quality of steamed bread. initial pasting temperature of the flour was decreased from $63.8^{\circ}C$ to $59.40{\sim}62.95^{\circ}C$ by adding 1% of emulsifiers such as monoglyceride, lecithin, sugar ester and diacetyl tartaric acid esters of mono- and diglycerides (DATEM). But other rheological properties of the doughs were varied with different emulsifiers. Flour with 1% sugar ester showed the lowest value of final viscosity and set back, therefore sugar ester might be effective for retard the retrogradation of bread. By alveogram test, flour with 1% DATEM showed the highest value of P (tenacity) but the lowest value of L (extensibility), that means DATEM might be effective for strengthening tenacity of dough but it lowered extensibility. After 72 hours of storage test, the steamed bread based on the flour with 1% monoglyceride showed the best crumb softness and the highest score of sensory test.

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Study for Alanalysis and Characteristics of Squid Viscera Oil During Transesterification (오징어 내장유의 에스테르화 반응물질 분석 및 특성 연구)

  • Roh, Myong-Kyun;Uddin, Salim;Chun, Byung-Soo
    • Journal of Marine Bioscience and Biotechnology
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    • v.2 no.3
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    • pp.155-159
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    • 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.

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Brassinosteroid-like Activity of Monoglyceride Analogues (Monoglyceride 관련물질의 Brassinosteroid-like 생물활성)

  • Park, Jong-Dae;Park, Keun-Hyung
    • Applied Biological Chemistry
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    • v.40 no.4
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    • pp.357-360
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    • 1997
  • The biological activity of monoglycerides, diglycerides, triglycerides and free fatty acids were investigated by the rice inclination test that is specific bioassay for brassinosteroids. The experimental results revealed that some diglycerides, triglycerides and free fatty acids as well as monoglycerides showed positive response. ${\alpha}-Monoolein$ and diolein as active principles showed higher activity than indole-3-acetic acid at the same concentration. From the results, it can be confirmed that the active principles are related to olein which especially have a high activity.

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