• Microbiology and Biotechnology Letters
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• v.10 no.2
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• pp.87-93
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• 1982

The cultural conditions of Mucor plumbeus FRI 0007 were investigated for the maximum production of felt and lipid. It was found that the lower the pH and the higher the incubation temperature, the higher accumulation of the felt and lipid. Shake culture rendered higher lipid accumulation and lower felt accumulation than static culture. Maximum production of felt and lipid content were 47.8 g/$\ell$ and 50.73%, respectively, when the organisms were static-cultured at a temperature of 37$^{\circ}C$ and pH of 3.5 for 25 days latroscan thinchrographic analysis showed that the higher amount of triglyceride was obtained when static-cultured at a low pH. Fatty acid composition of the microbial lipid was affected by the incubation temperature, types of nitrogen source and speed of agitation: lower degree of saturation was observed as the incubation temperature decreased and the speed of agitation increased. Fatty acids of monoglyceride and diglyceride were mainly palmitic and oleic acids and those of triglycerides were mainly palmitic, oleic acids.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.509-515
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• 1994

Using the lipids extracted from Korean yam(Dioscorea) tubers, D. batatas, D. aimadoimo and D. japonica, fractionation and identification of lipid components and their fatty acid compositions were analysed. Lipid contents determined by Folch's method in D. batatas, D. aimadoimo and D. japonica were 11.0 mg/g, 11.4 mg/g and 6.6 mg/g, respectively. Lipids extracted were fractionated into neutral lipid, glycolipid and phospholipid by silicic acid column chromatography. The content of neutral lipid was over about 60% in lipid. Neutral lipid was composed of sterol ester, triglyceride, 1,3-diglyceride, 1,2-diglyceride and monoglyceride. Main constituents of glycolipid were acylsterylglycoside, monogalactosyldiglyceride, sterylglycoside, digalactosyldiglyceride and sulfolipid, and phospholipid contained phosphatidylethanolamine, phosphatidylcholine and phosphatidylinositol. The fatty acids of the total lipid and its three lipid fractions were analyzed by GC. The major fatty acids were palmitic and linoleic acids. Content of the saturated fatty acids was less than that of the unsaturated fatty acids.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.137-142
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• 1986

The lipids content and neutral lipid component of milled rice grain were studied for four nonglutionous and two glutinous varieties grown in Korea. The average total lipid contents in nonglutinous and glutinous varieties were 0.94% and 1.78% by dry weight basis, respectively. The ratios of neutral lipid, glycolipid and phospholipid in the total lipid were 76.5 : 14.8 : 8.6 in the nonglutionous and 82.4 : 11.1 : 6.5 in the glutinous, respectively. Main classes of the neutral lipids were triglycerides, free fatty acids, steryl esters, free sterols, monoglycerids and diglycerides in both of nonglutinous and glutinous, and no significance was observed in the content of the classes between both varieties. The major fatty acid composition of total and neutral lipids were linoleic, oleic and palmitic acids in both of nonglutinous and glutinous varieties.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.295-299
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• 1996

Egg yolk oil was obtained from a roasting and Pressure egg yolks obtained from cage system, open barn system, respectively. Lipids in egg yolk oil were extracted with a mixture of chroform: methanol (2:1, v/v) and fractionated into neutral lipid, glycolipid and phospholipid by silicic aicd column chromatography. Lipid components of each fraction were determined by thin layer chromatography (TLC). The results were sum- marized as follows: lipid content of egg yolk from each cage system (A) and open barn system (B) was 31. 05% and 33.34%, and the lipid is made up of neutral lipid 76.60%, 71.23%, glycolipid 3.95％, 5.03% and phospholipids 19.45%, 23.74% respectively. Triglycerides (A: 59.3%, B: 56.3%) were the major components among the neutral lipids; monoglycerides, diglycerides, free sterols, and free fatty acids were the minor cop- monents. The major components of the glycolipids were digalactosyl diglycerides (A: 98.3%, B: 97.8%), the other components were cerebrosides. The major components of the phophoslipids were phosphatidyl choline plus phosphatidyl serine (A: 58.6%, B: 59.8%) the other components were lecithin plus sphingomyelin.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.175-179
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• 1985

The alkali refined rice bran oil (ARBO) and the esterified rice bran oil (ERBO) with glycerol were analyzed for their physicochemical charateristics and the compositions. Specific gravity, refractive index and yellowness of ERBO was higher than ARBO but smoking point was 60-$80^{\circ}C$ higher than ERBO. The free fatty acid content was 0.05% a ARBO and 0.88-1.36% ERBO. The wax was not detected in ARBO but the soft and hard waxes were detected in ERBO. The lipids were composed of 98-99% neutral lipid, 0.2-0.5% glycolipid and 0.1-0.5% of phospholipid in all samples. The triglyceride content of neutral lipid was 96.3% ARBO and 93.0-94.1% ERBO, and its monoglyceride content was 0.11% ARBO and 0.39-0.69% ERBO. The major fatty acid composition of samples were 41-42% oleic, 36-40% linoleic and 17-18% of palmitic acid.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.763-767
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• 2005

Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.8-12
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• 1994

The effects of small molecule amphiphiles(SMA) at 1.5 and 15% levels were compared with or without heating to 65$^{\circ}C$ and cooling pretreatment in modified reduced-calorie cake systems. The SMA used were monoglycerides(MG), sorbitan monosterate(SMS), VanallR polysorbate 60(PS60), surose ester(SE) F10, F70, and F160, Low batter specific gravities with high cake voumes were noted with the high levels of treated SMS, MG, and SE F10 and F70 or cakes with treated low levels of SEF160, F70 and PS 60. Cake volumes with the treated low levels of SEF160, F70, and PS 60 were comparable to cake volumes when using an untreated high level of Vanall$\^$R/.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.130-133
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• 2008

This study was conducted to investigate the effects of lecithin, mono-glyceride and mono-diglyceride on apparent total tract and ileal nutrient digestibilities in nursery pigs. Twenty [(Landrace$\times$Yorkshire)$\times$ Duroc] barrows were surgically fitted with simple T-cannulas. Dietary treatments included 1) CON (basal diet: soy oil), 2) LO (lecithin 0.5%), 3) MO (mono-glyceride 0.5%), 4) MG (mono-glyceride 1.0%) and 5) MDG (mono-diglyceride 1.0%). In apparent total tract nutrient digestibility, dry matter (DM) and gross energy (GE) digestibilities of MDG treatments were higher than LO and MG treatments (p<0.05). In nitrogen (N) digestibility, LO treatment showed the lowest compared to others (p<0.05). The digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In apparent ileal nutrient digestibility, DM digestibility was higher in MDG treatment than LO and MG treatments (p<0.05). GE digestibility was higher in MDG treatment than LO, MO and MG treatments (p<0.05). N digestibility of MDG treatment was greater than LO treatment (p<0.05). Also, the digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In conclusion, mono-diglyceride can increase apparent total tract nutrient and apparent ileal nutrient digestibilities of DM, GE, N and crude fat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.877-881
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• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• Advances in nano research
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• v.4 no.1
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• pp.15-29
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• 2016

A low cost environmentally benign surface coating binder is highly desirable in the field of material science. In this report, castor oil based hyperbranched polyester/bitumen modified fly ash nanocomposites were fabricated to achieve the desired performance. The hyperbranched polyester resin was synthesized by a three-step one pot condensation reaction using monoglyceride of castor oil based carboxyl terminated pre-polymer and 2,2-bis (hydroxymethyl) propionic acid. Also, the bulk fly ash of paper industry waste was converted to hydrophilic nano fly ash by ultrasonication followed by transforming it to an organonano fly ash by the modification with bitumen. The synthesized polyester resin and its nanocomposites were characterized by different analytical and spectroscopic tools. The nanocomposite obtained in presence of 20 wt% styrene (with respect to polyester) was found to be more homogeneous and stable compared to nanocomposite without styrene. The performance in terms of tensile strength, impact resistance, scratch hardness, chemical resistance and thermal stability was found to be improved significantly after formation of nanocomposite compared to the pristine system after curing with bisphenol-A based epoxy and poly(amido amine). The overall results of transmission electron microscopic (TEM) analysis and performance showed good exfoliation of the nano fly ash in the polyester matrix. Thus the studied nanocomposites would open up a new avenue on development of low cost high performing surface coating materials.