• Journal of the Korean Chemical Society
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• v.21 no.1
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• pp.67-72
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• 1977

Author studied on the isolation technique and properties of the products obtained by the reaction of soybean oil with maleic anhydride. Before studying above purpose, oleic acid and linoleic acid contained in soybean oil were reacted with maleic anhydride. Thin-layer chromatography using silica coated plate and solvent system consisting of petroleum ether-diethyl ether = 7:3∼5:5 (v/v) resulted in good effects on the isolation of maleic anhydride adducts. Four fractions were separated and fraction No. 2 were analyzed by IR & UV spectrophotometer, obtaining the following conclusions. In the case of oleic acid adduct and linoleic acid adduct, it were conjectured that the succinic acid type adduct was formed. In the case of conjugated $C_{18}$ fatty acid adduct, cyclohexene type adduct was formed which differed from oleic acid and linoleic acid adduct.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.189-195
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• 2002

Soybean sprout trails were evaluated for soybeans for sprout (Glycine max) and wild soybeans (Glycine soja). Soybeans for sprout are characterized with small seed size of 10-14 grams per 100 seeds and are traditionally used only for producing sprouts. No difference was observed in hypocotyl length and sprout yield between two types of soybean. (However total length, hypocotyl hypocotyl, body weight, and the rate of good quality were greater in soybeans for sprout.) Number of lateral roots and root length were greater in wild soybeans. Contents of crude oil, oleic acid, and sucrose were higher in soybean for sprout, while that of protein and linoleic acid were higher in wild soybeans. There was no difference in sprout isoflavone content. Out of 17 amino acids analyzed, 10 amino acids such as aspartic acid, lysine, and arginine. etc. showed significantly Higher content in wild soybeans. Hypocotyl color of sprouts estimated by color meter based on the degree of L(brightness), a(red), and b(yellow) values were better in wild soybeans than soybean for sprout.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.399-403
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• 1983

Chungkookjang, a traditional Korean fermented soybean food, was prepared by a commercial process. Cooked soybeans were fermented with Bacillus natto for 3 days and ripened with addition of 7% salt for 20 days. And the changes in the lipids during these chunqkookjang fermentation were studied. The total lipid content was decreased during chungkookjang preparation from 12.1% to 9.5%. Total lipid of cooked soybean consisted of 92.08% neutral lipids, 1.76% free fatty acids, 2.04% glycolipids and 4.12% phospholipids, respectively. During fermentation, as netural lipids were decreased, contents of free fatty acids and glycolipids were increased. The changes of phosphatidyl inositol and phosphatidyl choline in phospholipid fraction were observed and digalactosyl diglyceride in glycolipids fraction was significantly decreased during fermentation. Difercences were observed in the fatty acid compositions of glycolipids and phospholipids of cooked soybeans and chungkookjang. Oleic acid was the major fatty acyl moiety in neutral lipid and free fatty acid fractions, and palmitic acid was predominant in glycolipids and phospholipids. During fermentation, saturated fatty acyl moieties of glycolipids and phospholipids were increased.

• Applied Biological Chemistry
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• v.17 no.4
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• pp.240-246
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• 1974

The Merit variety of soybean (Glycine max L.), harvested in 1971 was germinated in the dark at $21{\sim}25^{\circ}C$ for days. The soybean sprouts were divided into cotyledons and seedling axis (=hypocotlyplus root) and subjected to the determination of dry weight, crude fat content and lipid components (esterified sterols, triglycerides, free fatty acids, free sterols and phospholipids) at two-day intervals during the germination periods. The results are summarized as follows: 1) During the germination period, the dry weight and crude fat content in cotyledons decreased continuously, but the dry weight seedling axis increased continuously and crude fat content remained almost constent. 2) The triglyceride content in crude fat from cotyledons decreased and free fatty acid content increased continuously, but triglyceride content in crude fat from seedling axis showed no change until 6th day and increased slightly after 8th day, and free fatty acid content showed increase after 4th day and decrease after 6th day. Phospholipids, free and esterified sterols content in cotyledons increased continuously, but their content in seedling axis remained unchanged.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.166-170
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• 2006

Soybean oil (SBO) was carried out deodorization at 4 factors as controlled maximum deodorizing temperature (DT), vacuum degree (VD), cycle time (CT) and treating amount of stripping steam (TASS). The results were as follows, acid value (AV), peroxide value (PV) and trans fatty acid content (TFAC) in produced deodorized SBO. Obtained deodorized SBO at high DT had the lower AV, PV, but TFAC was increased relatively. A suitable level of VD and TASS was 4.0 torr and 2.0%(w/w), than the longer CT was appeared a superior quality level. As a result, the best deodorizing conditions in SBO for lower TFAC were maximum DT; $235^{\circ}C$, VD;4.0torr, CT; $14{\sim}15min$ and TASS; 2.0% (w/w). Deodorizing conditions for lower TFAC in deodorizing of SBO was the major factor, more than lower DT was difficult because of the others quality factors.

• Journal of the Korean Applied Science and Technology
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• v.4 no.2
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• pp.63-69
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• 1987

This study is carried out to compare the quality of sesamin oil using to 52 restaurants in city with that of pure sesamin oil. The pure sesamin, corn soybean and perilla oils used reference oil commodities of famous corporations. The fatty acid, sesamin and sterols of reference and restaurant oils are analyzed by gas chromatography. The results are as follows; 1. A pure sesamin oil can be identified with the component and content of fatty acid, sterol and sesamin. 2. In 52 restaurant oils, 12 oils (23％) are estimated as pure sesamin oil and the remainders (77％) are mixed with corn oil, soybean oil an perilla oil. 3. The sesamin oil that is mixed with corn oil is 35％, soybean oil is 17％ and perilla oil is 15％.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.81-85
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• 2006

Seasoning oil(SO-1) was manufactured from soybean oil, with ${\beta}-carotene$, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added ${\beta}-carotene$ and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.

• Fisheries and Aquatic Sciences
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• v.11 no.3
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• pp.149-158
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• 2008

Labyrinthulids are unicellular heterotrophic marine microalgae. Two labyrinthulid strains, L4 and L75, which produce generous amounts of polyunsaturated fatty acids(PUFAs), were isolated from leaves floating in the coastal areas of Quang Ninh province, Vietnam, and Fukuoka Prefecture, Japan, respectively. Both strains had spindle-shaped cells surrounded by ectoplasmic networks. Numerous oil bodies were observed in each cell, mostly in the vicinity of cell membranes. When soybean oil or soybean lecithin was used as a carbon source with peptone as a nitrogen source, the proportion of PUFAs reached 25-30% and 50-56% for L4 and L75, respectively. After 14 days of growth at $25^{\circ}C$, L4 produced 0.3 mg PUFAs/g-agar in PYA-SBO medium and 0.6 mg PUFAs/g-agar in PYA-SBL medium. In comparison, L75 produced 0.2 mg PUFAs/g-agar in both types of media. The differences between the two strains included changes in cellular morphology and the capacity for attaching tightly to fibers when cultured in liquid PYA medium containing 2% SBL. In addition, when the strains were grown under the same conditions, L4 had a higher growth rate and produced more PUFAs than L75.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.661-671
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• 1993

The change in fatty acid composition in brain tissue of the second generation rats(Sprague-Dawley strain) was studied using four different fat diets(Corn oil=CO, Soybean oil=SO, Perilla oil=PO, Fish oil=FO, 10% by Wt). The experimental diets were started from pregnancy in four different groups, each consisting of 9 rats. The seound generation rats were fed the same diet as their mothers. Animals were anesthetized with ether at 0, 3, 9 & 16 weeks of age. Whole brains were dissected out, brain tissues were, then, homogenized and lipids were extracted from brain tissues. The fatty acid compositions were measured after methylation by gas-liquid chromatography at 0, 3, 9 and 16 weeks of age of offspring. The changes in the relative concentrations of polyunsaturated fatty acids(PUFA) or more specifically docosahexaenoic acid(22 : 6, $\omega$3, DHA), the major $\omega$3 fatty acid component in rat brain at different age were similar to changes in the amount of DNA in brain tissue showing the maximum value during the lactation. The changes in saturated fatty acid(SFA) content showed a contrasting patten to those of PUFA, while monounsaturated fatty acid(MUFA) increased steadily throughout the experimental period. At birth, the relative concentrations of $\omega$3 series fatty acids the relative concentrations of PUFA, MUFA and SFA converged to very similar values respectively regardless of the dietary fatty acid compositions. In brain tissue, it is of value to note that while changes in relative concentrations of linoleic acid (18 : 2, $\omega$6, LA) and arachidonic acid(20 : 4, $\omega$6, AA) showed a precursor-product-like relationship, $\alpha$-linolenic acid(18 : 3, $\omega$3, $\alpha$-LnA) and DHA showed a different pattern. Even when the $\omega$3 fatty acid content in very low in maternal diet(CO), the second generation rat brain tissues appeared to secure DHA content, suggesting an essential role of this fatty acid in the brain. The fact that a large amount of $\alpha$-LnA in the maternal diet did not have a significant effect on the second generation rat brain $\alpha$-LnA content, indicated that DHA seemed essential component for the brain development in our experimental condition. In all groups, the relative content of $\alpha$-LnA in the brain tissues remained relatively constant throughout the experimental period at the very low level. The study of the specific concentrations and essential role(s) of DHA in each parts of brain tissue is needed in more details.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.542-548
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• 2008

In this study, the degree of rancidity and trans fatty acids formation was assessed in Soybean oil(SBO), Corn germ oil (CGO), Canola oil(CNO) and Olive oil(OLO). All samples treated under various conditions were analyzed in order to determine their physicochemical characteristics(RI: Refractive index, Tocopherol, AV: Acid Value, IV: Iodine Value) and total trans fatty acid contents via GC. The results were as follows: The AV of corn germ oil was the highest (0.49$\pm$0.01 and 0.72$\pm$0.04 respectively) among the 4 kinds of oils at $170{\pm}2^{\circ}C$ and $210{\pm}2^{\circ}C$. The IV of olive oil was the lowest(88.7$\pm$0.6 and 89.2$\pm$0.5) among the 4 kinds of oils at $170{\pm}2^{\circ}C$ and $210{\pm}2^{\circ}C$. The trans fatty acid contents of the soybean oil, corn germ oil, canola oil and olive oil, respectively(in g/100) increased from 0.41, 0.60, 0.44 and 0.11 prior to heating to 0.84, 1.36, 0.94 and 0.81 after 7 hours. Catechin and BHT reduced trans fatty acid formation by 0.5-15.5% under all treatment conditions. In particular, Catechin exerted a more profound inhibitory effect on trans fatty acids formation than that did BHT.