• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.126-132
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• 1980

An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay. Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : ${\frac{x}{m}}=1.1\;c^{0.31}$, where x is amount of capsaicin adsorbed (mg/ml), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (mg/ml). Neutral lipid of the seed oil consisted of 95.8 % triglyceride, 1.55 % sterol ester, 1.45 % monoglyceride, 0.78 % free fatty acids, 0.2 % diglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.

• Journal of Life Science
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• v.8 no.3
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• pp.305-311
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• 1998

These studies were undertaken to investigate changes of neutral lipid content and fatty acid composition were determined. Also accumulation process of monoglyceride, diglyceride and triglyceride content, and fatty acid composition were investigated during the development. The results were summarized as follows ; Changes of lipid during development sesame seeds, glycolipid contents which showed the highest in the early ripening stage and after that rapidly decreased, and phospholipid contents showed a similar pattern as glycolipid occurred. In contrast, the content of neutral lipid was rapidly increased by 29.21% 10 days after flowering(DAF), and showed the highest value by 91.84% at 40th day after flower. The neutral lipid, triglyceride content was rapidly increased as the seeds developed, and consisted of over 60% of the neutral lipid since 30 DAF. In the changes of neutral lipid, phospholipid and glycolipid, stearic acid and palmitic acid decreased during the seed ripening. However, oleic acid and linoleic acid increased during the same periods. Linolenic acid, which showed relatively higher value in the early ripening stage, but rapidly decreased as much as 1% at the later ripening stage.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.505-508
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• 2000

In order to determine the position and the content of fatty acids attached to glycerides and the migration degree of fatty acids in the migration reaction, hydrolysis of fish oil was carried out with lipolase-100T derived from Aspergillus oryzae. The content of fatty acids in the glyceride mixture was analyzed and compared with that of fish oil. The amounts of fatty acid in 2-position and the migration degree of the fatty acid in 2,3-DG (diglyceride) and 2-MG (monoglyceride) were calculated. The results showed that approximately 95% (w/w) of DHA (docosahexaenoic acid) and 65% of EPA (eicosapentaenoic acid) was attached to the 2-position of glycerides in the fish oil. Approximately 87% (w/w) of DHA and 75% of EPA remained in 2,3-DG and 88% of DHA and 65% of EPA in 2-MG were not involved in the migration reaction.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.303-307
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• 1992

The lipid compositions of buckwheats produced in Korea were analyzed. The samples used in this experiment were as follows; Kyungbuk rice buckwheat. Kangwon hull buckwheat and Kangwon rice buckwheat. The total lipids were extracted and fractionated to neutral lipids, glycolipids and phospholipids respectively by silicic acid column chromatography (SACC). As a result, neutral lipids content of these three samples were in the range of 82.77-95.65%; glycolipids in 1.97-10.83%; and phospholipids in 2.21-6.40%. The composition of neutral lipids of these three samples showed that triglyceride were in the range of 88.7-92.0%; monoglyceride in 2.3-4.0%; free fatty acid in 3.0-3.7%; diglyceride in 0.7-0.8%.; free sterol in 0-0.7%; and steryl esters in 0-2.2%. The major fatty acids of total lipid, neutral lipid, glycolipids and phospholipids of these three samples were oleic, linoleic and palmitic acids.

• Korean Chemical Engineering Research
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• v.47 no.5
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• pp.546-552
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• 2009

Enzymatic ethanolysis of wheat germ oil with immobilized lipase was investigated for enhancing the function of wheat germ oil. Ethanolysis reactions were carried out in two different systems; non-pressurized and pressurized system. In non-pressurized system, the enzymatic ethanolysis was carried out in an erlenmeyer flask(25 ml) containing a mixture of wheat germ oil and 99.90% ethanol using 1~5 wt% immobilized lipase as Lipozyme TL-IM and Lipozyme RM-IM and the reaction mixtures were incubated at $40{\sim}70^{\circ}C$ with 120 rpm shaking. In pressurized system, the enzymatic ethanolysis was carried out at various condition; immobilized lipase concentration(2 wt%), reaction time(24 h), reaction temperature($40{\sim}60^{\circ}C$) and reaction pressure(75, 100, 150, 200 bars). The samples obtained from each fraction were analyzed by HPLC for analysing contents of monoglyceride, diglyceride, and triglyceride. The conversion of wheat germ oil relied on the reaction temperature and the concentration of immobilized lipase. The optimum condition of enzymatic ethanolysis in non-pressurized and pressurized systems was at $50^{\circ}C$ and 100 bar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.17-25
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• 1981

The purpose of this study was to determine effects of thermal oxidation according to heating time and temperature, using sunflower oil from seed grown in Korea. To investigate these effects, the lipid components, fatty acid compositions, and chemical characteristics of crude oil from sunflower seed were determined. The content of nonpolar and polar in total lipids was 94.1% and 5.9%, respectively. The fatty acid compositions in the total lipids showed 6.21% palmitic, 4.50% stearic, 59.84% oleci and 29.48% linoleic acid. The concent of linoleic acid decreased during heating. However, the concent of oleic, palmitic and stearic acid increased during heating. The components of neutral lipid were found 6 fractions, including triglyceride, diglyceride and free fatty acid. The content of triglyceride decreased but diglyceride and monoglyceride increased during heating. The content of free fatty acid increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$. Iodine value decreased during heating, and peroxide value increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.260-267
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• 2015

We investigated the applicability of polyethylene glycol (PEG) as a plasticizer in enteric-coated soft capsules based on determination of quality characteristics according to molecular weight and concentration of enteric-coating PEG solution. There was no difference according to molecular weight of PEG, whereas a low PEG concentration in the enteric-coating solution was associated with higher whiteness index and slower disintegration time in pH 6.8 media. Brittleness was observed in the coating film at seam areas in 5% PEG enteric-coating solution after 2 weeks of storage at room temperature. The enteric-coating properties of PEG were compared with those of acetylated monoglyceride (AMG) and triacetin, which are enteric-coating plasticizers. Enteric-coated soft capsule containing PEG as a plasticizer showed a lower whiteness index and faster dissolution profile than AMG and triacetin. Moreover, enteric-coated soft capsule containing AMG and triacetin as plasticizers showed coating film brittleness at seam areas after 2 months of accelerated storage [$40^{\circ}C$, relative humidity (RH) 75%] but no difference at room temperature storage ($25^{\circ}C$, RH 60%). The present study suggests that concentration of PEG is important to determine enteric-coating quality, regardless of the molecular weight of PEG. In conclusion, PEG has potential as a plasticizer due to its transparency and storage stability in enteric-coated soft capsules.

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.365-370
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• 2009

For the production of diglyceride (DG) containing medium chain fatty acid, which could be utilized as a substrate to structured lipid production, monoglyceride (MG) and caprylic acid were reacted in the presence of lipase. The reaction system was well mixed homogeneously without using any organic solvent. Among the lipases investigated, Lipozyme RM IM and Novozym 435 were selected on the basis of equilibrium DG yields from the medium chain fatty acid and MG. And reaction conditions such as addition of molecular sieve, water content of immobilized lipase, reaction temperature, and mole ratio of MG/caprylic acid are optimized to increase DG production by using Lipozyme RM IM. DG content of reaction mixture showed 8% increase by adding molecular sieve to reaction mixture. Removal of water from the immobilized lipase could affect seriously equilibrium content of DG. More than 2.8%(w/w) removal of water from the support could make 44% of DG. Optimum temperature was found to $60^{\circ}C$. Temperature shift from $60^{\circ}C$ to $25^{\circ}C$ resulted in increase of free fatty acid (FFA) content. The equilibrium DG yield was not seriously affected by on MG/caprylic acid molar ratio. However, at the stoichiometric ratio of 1:1 the highest DG yield was obtained. Increasing MG/caprylic acid ratio from 0.3 to 1.8 decreased FFA content from 34% to 13%, while MG content increased from 27% to 50%.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.42-49
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• 2017

To replace phthalate plasticizer for PVC, acetylated monoglyceride (AMG) plasticizers were prepared from plant oil and their plasticization effects were also investigated. Transesterification of coconut oil by glycerol followed by acetylation with acetic anhydride gave AMG-CoCo (Coco : Coconut Oil). In addition, AMG-GMO (GMO : Glycerol monooleate) and AMG-GMO-Epoxy were synthesized by acetylation and epoxidation with glycerol monooleate. It was found that the thermal stability of AMG plasticizers increased in the following order: AMG-GMO-Epoxy > AMG-GMO > AMG-CoCo and all three plasticizers were thermally more stable than those of common petroleum-based plasticizer DOP (Dioctyl phthalate). The tensile strain values of the PVC containing AMG compounds were ca. 770~810%, while tensile strength values were ca. 19~22 MPa, which were higher than those of PVC containing DOP. DMA (Dynamic Mechanical Analysis) results showed that the miscibility of AMG-GMO-Epoxy in PVC was excellent and the $T_g$ of PVC containing AMG-GMO-Epoxy at 50 phr decreased down to $24^{\circ}C$. Finally, the leaching experiment result showed that the weight loss values of PVC containing AMG-GMO and AMG-GMO-Epoxy at 50 phr were as low as 2 and 1%, respectively, indicating that they have high water migration resistance. The above findings suggested that AMG-GMO-Epoxy could be one of plant oil-based PVC plasticizers to replace DOP.

• Applied Biological Chemistry
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• v.26 no.1
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• pp.19-27
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• 1983

The lipid and fatty acid compositions of neutral lipid, glycolipid and phospholipid were identified and quantified by thin-layer chromatography and gas chromatography. Main constituents of the neutral lipid were triglyceride, free sterol and esterified sterol in the free lipid, and free fatty acid and monoglyceride in the bound lipid. In the outer part, there existed 25.7% triglyceride in the free lipid and it was not nearly found in the bound lipid. Main constitutents of the glycolipid were digalactosyl diglyceride and esterified steryl glycoside in the free lipid, and digalactosyl diglyceride in the bound lipid. Free lipid didn't contain trigalactosyl diglyceride but bound lipid contained 2.0% of it. Main constituents of the phospholipid were lysophosphatidyl choline, phosphatidyl inositol, phosphatidyl choline, phosphatidyl glycerol and phosphatidyl ethanolamine in the free lipid, and phosphatidyl choline and phosophatidyl inositol in the bound lipid. The predominant fatty acids of three fractions, neutral lipid, glycolipid and phospholipid showed almost the same pattern as that of the total free and bound lipids. The content of palmitic acid was relatively higher in the polar lipids(glyco and phospholipid). Therefore, saturated fatty acid ratio of polar lipid was higher than that of neutral lipid. found lipid contained more saturated fatty acids as compared with the free lipid.