Showing papers on "Soybean oil published in 1988"
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TL;DR: In this article, thermally decomposed soybean oil was distilled in air or in nitrogen sparge with standard ASTM distillation apparatus, and the results showed that approximately 75% of the products were made up of alkanes, alkenes, aromatics and carboxylic acids with carbon numbers ranging from 4 to more than 20.
Abstract: Soybean oil was thermally decomposed and distilled in air or in nitrogen sparge with standard ASTM distillation apparatus. GC-MS analysis showed that approximately 75% of the products were made up of alkanes, alkenes, aromatics and carboxylic acids with carbon numbers ranging from 4 to more than 20. Fuel properties of the pyrolyzed materials were characterized and compared with those of the parent oil. The pyrolyzates had lower viscosities and higher cetane numbers than the parent vegetable oil. Thermally decomposed soybean oil shows promise as alternative fuel for the direct-injection diesel engine.
268 citations
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TL;DR: In this article, the factors involved in depression of milk protein synthesis when whole soybeans or cottonseeds are fed were investigated in eight rumen cannulated Holstein cows in two 4×4 Latin squares.
174 citations
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TL;DR: In this article, a low-linolenic acid soybena oil was extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils.
Abstract: During the last 15 years, hybridization and induced mutation breeding of soybeans have been successful in producing an altered fatty acid composition in the extracted oil The objective of those investigations was to produce a low-linolenic acid soybena oil Crude oils extracted from the seeds of three such genotypes were processed in laboratory simulations of commercial procedures to finished deodorized oils Analysis of the fatty acid composition of the three oils showed the linolenic acid content to be 33%, 42% and 48% The stability of these finished oils was compared to that of oil from a soybean variety having a linolenic acid content of 77% and of a commercial hydrogenated-winterized soybean oil (30% linolenic acid) Test and control oils were evaluated by a trained sensory panel initially, after accelerated storage at 60 C and during use at 190 C in room tests Peroxide values were determined at the time of sensory evaluation Results indicated there was no significant difference in flavor stability during storage between test and control oils There was no significant difference, between the oils, in peroxide development during accelerated storage Compared to control oils, the test oils had improved overall room odor intensity scores and lacked the fishy odors of non-hydrogenated soybean oil and the hydrogenated odors of commercial cooking oil
104 citations
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TL;DR: In this article, the authors measured oxygen in the headspace of oil bottles by gas chromatography and found that as the levels of monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased.
Abstract: Effects of 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono- and di-glycerides acted as prooxidants in soybean oil.
95 citations
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TL;DR: In this paper, the effects of β-carotene on the oxidation of 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll were studied by measuring headspace oxygen depletion in gas-tight sample bottles during 24 hr of light storage.
Abstract: The effects of 0, 5, 10, and 20 ppm β-carotene on the oxidation of 0.033, 0.066, 0.165, 0.330, or 0.660M soybean oil in methylene chloride containing 4 ppm chlorophyll have been studied by measuring headspace oxygen depletion in gas-tight sample bottles during 24 hr of light storage. The oxygen depletion was measured by a thermal conductivity gas chromatograph. The rate of singlet oxygen formation in soybean oil by 4 ppm chlorophyll was 0.17 μmoles O2/mL head-space during first 24 hr of storage. The quenching mechanism study of g-carotene on the chlorophyll sensitized photooxidation of soybean oil showed that g-carotene minimized the oxidation of soybean oil by quenching singlet oxygen. p-carotene did not quench chlorophy11.
88 citations
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TL;DR: In this paper, the performance of a direct injection diesel engine operating on mechanically expelled-unrefined soybean oil and sunflower oil blended with number 2 diesel fuel on a 25:75 v/v basis was evaluated.
Abstract: THE performance of a direct injection diesel engine operating on mechanically expelled-unrefined soybean oil and sunflower oil blended with number 2 diesel fuel on a 25:75 v/v basis was evaluated. The power remained constant throughout 200 h of operation. Excessive carbon deposits on all combustion chamber parts precludes the use of these fuel blends, at least in this engine and under the specified EMA operating conditions.
81 citations
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TL;DR: The pattern of response induced by partially hydrogenated fish oil mimics those induced by xenobiotic compounds collectively termed peroxisome proliferators, and is consistent with the proposal that components in dietary oils are responsible for the pleiotropic responses evoked in target cells.
78 citations
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TL;DR: This paper investigated the volatiles in soybean oil oxidized at different conditions by three capillary gas chromatographic methods: (a) direct injection (5 min heating at 180 C); (b) static headspace (20 min heating 20 C, pressurizing for one min), and (c) dynamic head space (purging 15 min at 180C onto a porous polymer trap, desorbing from trap for five min).
Abstract: To develop new knowledge on undesirable flavors affecting the quality of foods containing polyunsaturated lipids, we investigated the volatiles in soybean oil oxidized at different conditions by three capillary gas chromatographic methods: (a) direct injection (5 min heating at 180 C); (b) static headspace (20 min heating at 180 C, pressurizing for one min), and (c) dynamic headspace (purging 15 min at 180 C onto a porous polymer trap, desorbing from trap for five min). A fused silica column was used with bonded polymethyl and phenyl siloxane phase. At peroxide values between 2 and 10, the major volatile products found in soybean oil by the three methods were pentane, hexanal, 2-heptenal, 2,4-heptadienal and 2,4-decadienal. The intensities of each volatile compound varied with the analytical methods used.
77 citations
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TL;DR: This article showed that thermally oxidized compounds had a significant effect on the volatile compound formatiion and molecular oxygen disappearance in the headspace of oil at α = 0.05.
Abstract: Soybean oil purified by silicic acid column chromatography did not contain peroxides, free fatty acids, phospholipids or oxidized polar compounds. The purified soybean oil was thermally oxidized at 180°C for 96 hr in the presence of air. The thermally oxidized compounds (31.3%) were separated from the purified soybean oil by gradient elution silicic acid chromatography. Thermally oxidized compounds contained hydroxyl groups, carbonyl groups andtrans double bonds according to the infrared spectrum. Thermally oxidized compounds were added to soybean oil and purified soybean oil at 0, 0.5, 1.0, 1.5 and 2.0% to study the effects of these compounds on the oxidative stability of oil. The oxidative stabilities of oils were determined by gas chromatographic analysis of volatile compound formation and molecular oxygen disappearance in the headspace of oil bottles. The thermally oxidized compounds showed prooxidant effects on the oxidative stabilities of both refined, bleached and deodorized soybean oil and purified soybean oil. Duncan’s Multiple Range Test showed that thermally oxidized compounds had a significant effect on the volatile compound formatiion and oxygen disappearance in the headspace of oil at α=0.05.
71 citations
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TL;DR: In this article, four soybean oils (SBO) with different fatty acid compositions were tested for stability during intermittent heating and frying of bread cubes, and the results showed that the A5 and A6 oils were more stable than those from the commercial varieties.
Abstract: Four soybean oils (SBO) with different fatty acid (FA) compositions were tested for stability during intermittent heating and frying of bread cubes. None of the oils was hydrogenated or contained any additives. Two of the oils were from common commercial varieties. The other two oils were from seed developed in a mutation breeding program and included the line A5, which contained 3.5% linolenate, and the line A6, which contained 20% stearate. Each oil (450 g) was heated to 185 C in a minifryer. Bread cubes were fried at the beginning of heating, and half were stored at −10 C to preserve freshness. The second half was stored at 60 C for 14 days. Heating was continued for 10 hr/day for four days. After 40 hr of heating, an additional 30 g of bread cubes were fried. According to sensory evaluations of the fried bread cubes, peroxide values of oil extracted from the cubes and conjugated diene values of the oils, the A5 and A6 oils were more stable than those from the commercial varieties. Small differences occurred in the flavor and oxidative stability of the cubes fried after 40 hr of heating the oils. Large differences between A5 and A6 and the commercial varieties occurred after storage of bread cubes for 14 days.
49 citations
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TL;DR: Palladium supported on alumina was used to hydrogenate soybean and canola oil as mentioned in this paper, and the effect of pressure, temperature and catalyst concentration on reaction rate, trans formation and selectivity was discussed.
Abstract: Palladium supported on alumina was used to hydrogenate soybean and canola oil. Previous literature reports indicated that palladium forms moretrans isomers than nickel. At 750 psig, 50 ppm palladium, and at 70 C, only 9.4%trans were formed when canola oil was hydrogenated to IV 74. In general, high pressure and low temperature favored lowtrans formation with no appreciable loss in catalyst activity. The effect of pressure, temperature and catalyst concentration on reaction rate,trans formation and selectivity is presented. A survey of various catalyst supports is discussed. Apparent activation energies of 6.3 to 8.9 kcal/mol were obtained; they are in good agreement with values reported in the literature.
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TL;DR: In this article, the authors compared the performance of different lipases for soybean oil by different enzymes and found that the combined enzyme systems (lipases (G+N and lipases G+D) hydrolyzed the oil to an extent of 95-98% after 10-hour reaction.
Abstract: The hydrolysis of soybean oil by different lipases was compared, and the results demonstrated that lipases D, N and G hydrolyzed the oil to 44, 42 and 7.2%, respectively, after 10 hr reaction, which represents incomplete hydrolysis. But the combined enzyme systems (lipases (G+N and lipases G+D) hydrolyzed the oil to an extent of 95–98% after 10 hr reaction. Plotting the percentage hydrolysis of soybean oil by combined enzyme systems against the logarithm of the reaction time resulted in essentially straight lines.
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TL;DR: In this article, the solvent was equilibrated with dissolved oil inside and outside of soybean particles rather than exhaustively removing all oil, which was found to have a profound effect on the amount of oil in soybeans extracted by a conventional procedure.
Abstract: A new method of total oil analysis is proposed in which the solvent was equilibrated with dissolved oil inside and outside of soybean particles rather than exhaustively removing all oil. By filtering, evaporating, weighing and multiplying by a factor (based on total miscella volume/sample volume) a satisfactory analysis could be done. Particle size was found to have a profound effect on amounts of oil in soybeans extracted by a conventional procedure. Sieving ground, dehulled soybeans into three particle sizes gave 15.3, 21.9 and 24.8% oil for >40 mesh, 40–100 mesh and <100 mesh, respectively, and 23.1% oil for the unsieved sample. Evidence is presented to support the idea that the amount of oil found in the smallest particle size was the true oil content of the soybeans analyzed. Using the equilibrium method to analyze the <100 mesh particles led to a rapid and economical analysis procedure. A comparison of the equilibrium and exhaustive extraction methods showed the exhaustive extraction gave a consistently larger oil content but less than 1% larger. The difference could be attributed to phospholipid.
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TL;DR: The method has been applied successfully to the analysis of cheeses, sandwiches, cakes, and microwave-cooked meals which have been contaminated with ESBO by migration from PVC film.
Abstract: A method for the quantitative determination of epoxidized soybean oil (ESBO) in foods is described. The procedure involves addition of a diepoxidized fatty acid ester internal standard, followed by lipid extraction from the food and transmethylation under basic conditions. Without further cleanup, the methylated fatty acid epoxides are derivatized to form 1,3-dioxolanes, which are then determined by capillary gas chromatography-mass spectrometry with selected ion monitoring. A detection limit of 2.0 mg/kg of epoxidized soybean oil in foods and a relative standard deviation of 7% have been achieved routinely. The method has been applied successfully to the analysis of cheeses, sandwiches, cakes, and microwave-cooked meals which have been contaminated with ESBO by migration from PVC film.
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TL;DR: In this article, six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydide) were evaluated for their effectiveness in degumming three crude vegetable oils (canola, soybean and sunflower).
Abstract: Six reagents (water, citric acid, phosphoric acid, oxalic acid, acetic anhydride and maleic anhydride) were evaluated for their effectiveness in degumming three crude vegetable oils (canola, soybean and sunflower). All chemical reagents tested were found to be significantly more effective than water in removing lecithin material from all three oils except for acetic anhydride degumming of canola. Citric and phosphoric acids were found to be very effective in reducing phosphorus levels in canola oil (91 and 93% removal, respectively). For soybean oil, all reagents except water showed excellent degumming ability by removing 98% phosphorus, while in the case of sunflower oil, maleic anhydride and oxalic acid produced the highest level of phosphorus removal (95 and 90%, respectively). Both citric acid and acetic anhydride were effective in removing Fe from all three oils during degumming (84 to 94%), while phosphoric acid showed slightly lower values (73 to 87%). No significant changes in the phospholipid composition or fatty acid profiles of the phospholipid classes were observed as a result of degumming with the various chemical reagents. In general, canola phospholipids were lowest in palmitic, stearic and linoleic acid and contained the highest levels of oleic acid when compared to soybean and sunflower phospholipids. Both citric and acetic anhydride were found to influence the removal of an unknown glycolipid significantly. Canola lecithin was shown to contain a greater amount of glycolipids than sunflower and soybean lecithins.
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TL;DR: In this article, paraffinic oil was applied to the surface of johnsongrass leaves to provide complete coverage of the leaf surface, and the results showed that the spread coefficients obtained when five different oil-soluble herbicides were applied to leaf surfaces were more than 100 times greater than when applied in water alone.
Abstract: Paraffinic oil applied at 2.3, 4.7, and 9.3 L/ha to the surface of johnsongrass [Sorghum halepense (L.) Pers. # SORHA] leaves spread to provide complete coverage of the leaf surface. Soybean oil applied at the same volumes provided only 30 to 50% coverage of leaf surfaces. Water at 187 L/ha that contained 1.25% paraffinic oil adjuvant provided only about 30% coverage because spray droplets did not spread appreciably. Spread coefficients obtained when five different oil-soluble herbicides were applied to leaf surfaces in paraffinic oil were more than 100 times greater than when applied in water alone. Higher spread coefficients were obtained when paraffinic oil contained herbicides than when paraffinic oil was applied alone. Spread coefficients were also much greater for paraffinic oil alone than for soybean oil with or without herbicides. Stomata on johnsongrass leaves were distorted by paraffinic oil, suggesting that leaf surface wax was dissolved and this might be a mode of entry of herbicide into johnsongrass when applied in paraffinic oil. Stomata were unaffected by soybean oil or by water sprays that contained 1.25% soybean oil adjuvant or paraffinic oil adjuvant.
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16 Nov 1988
TL;DR: In this paper, the authors proposed a method to obtain a hygienically excellent mold release oil suitable for confectionary and bread production, having no adhesion of dough to a roasting mold even in baking of cakes blended with large amounts of egg and sugar and having low releasability.
Abstract: PURPOSE:To obtain a hygienically excellent mold release oil suitable for confectionary and bread production, having no adhesion of dough to a roasting mold even in baking of cakes blended with large amounts of egg and sugar and having low releasability, by blending a specific enzyme treated lecithin with a dispersant. CONSTITUTION:(A) 100ml water dispersion of 15(W/W) lecithin (e.g. soybean lecithin) is blended with 20mM calcium chloride and 300mg phosholipase A and treated at pH9.0 at 55 deg.C for 1-13hr to give enzyme treated lecithin. The enzyme treated lecithin in an amount of preferably 1-20wt.% is mixed with (B) edible fats and oils (e.g. soybean oil) and further (C) preferably 1-10wt.% polyglycerin condensed ricinoleic acid ester and/or polyglycerin fatty acid ester having 3-8HLB as a dispersant to give the aimed mold release oil.
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TL;DR: In this paper, the oxidative stability of five SBO of various fatty acid (FA) compositions was compared by using peroxide values, conjugated dienoic acid values and sensory panel scores.
Abstract: It is generally agreed that the high linolenate (18:3) content of soybean oil (SBO) contributes to its flavor instability. In this study, the oxidative stability of five SBO of various fatty acid (FA) compositions was compared by using peroxide values, conjugated dienoic acid values and sensory panel scores. Three of the oils were from common commercial varieties representing the range of 18:3 content normally found in SBO. The other two oils were from seed developed in a mutation breeding program. One of these oils from the line A5 had an 18:3 content of 3.5%, and the other from the line A6 had a stearate (18:0) content of 24%. Seed from the five soybean varieties was cold pressed, refined and deodorized without additives under laboratory conditions. Two oxidation experiments were conducted. In the first, the oils were stored at 28 C for 67 days. In the second, the oils were stored at 60 C for eight days. Sensory comparisons were done by using the AOCS Flavor Intensity Scale. The A5 and A6 oils were more stable than the commercial varieties as measured by chemical tests, but the sensory data were inconclusive. Oils with similar 18:3 contents did not have similar rates of oxidation. The differences between the oils were not as distinct in the 60 C test as in the 28 C test.
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TL;DR: In this paper, the authors studied the partitioning of six printing ink solvents in high fat cookies and in the major fatty components, soybean oil and chocolate liquor, by headspace analyses by gas chromatography.
Abstract: Partitioning of six printing ink solvents in high fat cookies and in the major fatty components, soybean oil and chocolate liquor, was studied by headspace analyses by gas chromatography. Solvents were ethyl acetate, hexane, isopropanol, methyl cellosolve, methyl ethyl ketone and toluene. The order of solvent partition coefficient magnitude between the target materials and air was soybean oil > chocolate liquor > cookies. Partition coefficients over the range from 1 to 200 ppm solvent in the target materials were constant, although some evidence of deviation at the lowest concentrations was found.
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TL;DR: In this article, the quality of crude oils from soybeans of different sources and treatments was determined by sensory evaluation and by capillary gas chromatographic (GC) analyses of volatiles.
Abstract: Reliable methods for evaluation of crude oils are needed to assist processing and to improve flavor quality of finished products. The quality of crude oils from soybeans of different sources and treatments was determined by sensory evaluation and by capillary gas chromatographic (GC) analyses of volatiles. Taste panelists were specially trained in using a new technique to evaluate crude oils by dilution and comparison with freshly deodorized oils. The flavor quality of crude oils from untempered soybeans was significantly poorer than that of oils from soybeans steam-tempered at 104 C for four min. Capillary GC analyses of total volatiles and hexanal correlated well with differences in flavor quality and stability. Crude oils extracted from soybeans damaged by storage at 45 C and 13% moisture received decreasing flavor scores with prolonged storage time. Similarlly, hexanal and total volatile contents increased with storage times. Commercial crude oils from several geographic locations showed a wide range in flavor scores. However, flavor scores of crude oils showed good agreement with flavor stabilities (decrease in flavor scores after storage at 60 C) of the corresponding oils after refining, bleaching, and deodorization. Therefore, the combined use, of sensory evaluations and GC-volatile analyses of crude oils can provide convenient, rapid, sensitive and reliable screening methods to assist in improving the quality of finished soybean oils by controlling soybean storage and processing.
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TL;DR: In this article, the authors evaluated the effectiveness of different diluents and spray volumes for the control of rhizome johnsongrass using one to three types of ap-plicators from 1983 to 1985.
Abstract: Control of seedling and rhizome johnsongrass (Sorghum balepense (L.) Pers. #3 SORHA) with five herbi- cides was evaluated after postemergence application in various diluents and spray volumes using one to three types of ap- plicators from 1983 to 1985. The rate of each herbicide re- quired to control seedling johnsongrass using paraffinic oil as the diluent in applications with an external- or internal- mixing air-assist sprayer at a spray volume of 9.4 L/ha was one-half the rate required when water plus 1.25% (v/v) paraf- finic oil concentrate (POC) or water plus 1.25% (v/v) soybean oil concentrate (SOC) were the diluents in applications with a conventional sprayer equipped with fan jet spray nozzles at a spray volume of 187 L/ha. Rates were also reduced when once-refined soybean oil was the diluent at a spray volume of 9.4 L/ha, except for the ethyl ester of quizalofop {(?)-2- (4- ((6 - chloro- 2-quinoxalinyl)oxy) phenoxyl propanoic acid}. Sethoxydim {2- (1- (ethoxyimino)butyl) -5- (2- (ethylthio)pro- pyl) - 3-hydroxy- 2- cyclohexen- 1-one} was equally effective on seedling johnsongrass growing in soybeans (Glycine max (L.) Merr. 'DPL 105') when applied at 224 g ai/ha with an internal-mixing air-assist sprayer or a controlled-droplet applicator (CDA) at a spray volume of 9.4 L/ha and a con- ventional sprayer at a spray volume of 187 L/ha, regardless of diluent. Conventional application required the use of 1.25% (v/v) SOC or POC as part of the diluent to be effec- tive. For three of the five herbicides evaluated on rhizome johnsongrass, paraffinic oil at a spray volume of 9.4 L/ha was the only diluent that resulted in season-long control. Rhizome johnsongrass control with this diluent also re- sulted in significantly higher soybean yields than all other diluent- spray volume treatments. Additional index words. Haloxyfop, quizalofop, cloproxy- dim, fluazifop- P, sethoxydim, paraffinic oiL soybean oil, soybean oil concentrate, paraffinic oil concentrate, adjuvants, spray volume, spray equipment, SORHA.
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TL;DR: In this paper, the role played by lipoxygenase in the flavor quality of soybean oil was investigated by comparing the oil processed from special soybeans with the oil from normal (Century) beans.
Abstract: The role played by lipoxygenase in the flavor quality of soybean oil was investigated by comparing the oil processed from special soybeans lacking lipoxygenase-1 (Forrest x P.I. 408251) with the oil from normal (Century) beans. Quality assessment was based on sensory evaluations and on capillary gas chromatographic (GC) analyses of volatiles of the extracted crude, partially processed, and refined, bleached and deodorized oils. In direct comparisons of oil products from the two types of beans, no significant differences were found in either flavor quality or in flavor stability based on total volatiles, and in analyses for 2,4-decadienal. Although thermal tempering did not significantly affect the initial flavor scores of crude and degummed oils from Century and low L-1 soybeans, the initial scores of refined and bleached oils from Century soybeans were significantly improved by this treatment. Similarly, thermal tempering was just as important in producing good quality flour from the special beans lacking lipoxygenase-1 as the flour from normal beans. Therefore, factors other than lipoxygenase-1 appear to affect the food quality of soybean oils and meals.
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TL;DR: Determining fatty acid composition of individual F seeds from F plants is appropriate for inheritance and selection studies of palmitic, stearic, and linolenic acid percentages, but not of oleic and linoleic acid percentage in crosses with these mutant lines.
Abstract: The genotype of the embryo, maternal parent, or cytoplasm may influence the expression of seed composition traits in soybean [ (L.) Merr.]. The objective of this study was to evaluate the above effects on the genetic control of fatty acid composition of the oil of six recently identified soybean mutants. Fatty acid composition of soybean oil was determined from seed of reciprocal F and F populations produced from crosses among the six soybean mutants and the parent, ‘Century’. Differences were consistently present for oleic and linoleic acid percent in seed from reciprocal crosses. These differences were due to maternal influence rather than to cytoplasmic inheritance. The genotype of the embryo also affected levels of oleic and linoleic acid in these mutants. No differences were observed for palmitic or stearic acid percentages in any reciprocal crosses or for linolenic acid percentage in two of three reciprocal crosses. Determining fatty acid composition of individual F seeds from F plants is appropriate for inheritance and selection studies of palmitic, stearic, and linolenic acid percentages, but not of oleic and linoleic acid percentages in crosses with these mutant lines.
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TL;DR: In this article, the component responsible for flavour instability of soybean oil was reduced to 3% or less by interesterification (acidolysis) of the oil using lipases as catalysts at 10°C.
Abstract: Linolenic acid, the component responsible for flavour instability of soybean oil could be reduced to 3% or less by interesterification (acidolysis) of the oil using lipases as catalysts at 10°C.
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TL;DR: Evaluating PHFO of differing 22:1 levels in comparison with partially hydrogenated soybean oil (PHSBO) and refined rapeseed oil (LEAR) in a rat life span study, preceded by a breeding period in which the experimental lipids were fed to male and female parents.
Abstract: Partially hydrogenated fish oils (PHFO) have been widely used in human food products for many years, particularly in Europe, North and South America and in South Africa. Animal studies, mainly with rapeseed oil, suggested that erucic acid might be responsible for morphological changes in the myocardium. It was suggested that other members of the docosenoic (22:1) family of fatty acids might produce similar effects to those ascribed to erucic acid. Certain PHFO can contain relatively high levels of these other isomers. Thus it was decided to evaluate PHFO of differing 22:1 levels in comparison with partially hydrogenated soybean oil (PHSBO) and refined rapeseed oil (LEAR) in a rat life span study, preceded by a breeding period in which the experimental lipids were fed to male and female parents. Two commercially produced PHFO were selected to represent the lower (PHFO-L) and upper (PHFO-U) range of 22:1 contents, 4.3 and 13.8%, respectively. A third test oil was prepared from a 50:50 blend of these (PHFO-M) to provide and intermediary 22:1 level. The control PHSBO and LEAR contained 0 and 1.0% 22:1, respectively. These experimental oils were included in semi-purified diets at 8 and 16%, respectively, in the breeding and life span periods of the study, together with 4% of oil mixtures providing essential fatty acids (EFA). Specific pathogen free (SPF). Wistar weanling rats, 200 of each sex, provided the subjects for the breeding period. Sufficient numbers of offspring were obtained in suitable condition from each treatment group to allow selection of a total of 555 weanlings for allocation to the five dietary treatments of the life span period of the study. For the life span period of the study, which was terminated after 107 to 110 weeks of treatment, 50 subjects were allocated to each of the PHSBO, PHFO-L and PHFO-U dietary groups, and 50 males to each of the LEAR and PHFO-M groups. The remaining subjects were allocated to sub-groups for sacrifice four days or 26 weeks after introduction of the life span period diets. All life span group subjects were weighed and had their food intakes recorded, and were subjected to clinical examination, routinely. At designated stages, ophthalmoscopic examination of all subjects was carried out, and samples of blood and urine were obtained from sub-groups for laboratory analysis. All decedent and terminated life span group subjects were subjected to post mortem examination, with weighing of 16 organs.(ABSTRACT TRUNCATED AT 400 WORDS)
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TL;DR: In this article, the authors measured the density of soybeans at 20, 30 and 40 C using a PAAR DMA digital readout calculating precision density meter over the complete range of concentrations.
Abstract: Density data for soybean oil/acetone and soybean oil/n-hexane mixtures were measured at 20, 30 and 40 C using a PAAR DMA digital readout calculating precision density meter over the complete range of concentrations. When plotted as molar volume versus molar concentration the mixtures exhibited near ideal linear behavior. To check whether other oil/solvent mixtures behaved in a similar way, data from published literature were replotted in this form and the near ideal linear behavior was observed.
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TL;DR: Productivity of component C was selectively enhanced by the addition of oleic acid-rich oils, olive oil and Tween 80 (polyoxyethylene sorbitan mono-oleate) and precursing palmitoleate, linoleate and oleate permitted the direct biosynthesis of components A, B and C, respectively.
Abstract: Polyangium brachysporum sp. nov. strain ATCC 53080 produces a novel type of antifungal and antitumor antibiotic complex, glidobactins A, B and C. Enhanced production of minor components, glidobactins B and C, was achieved by medium modification. The addition of soybean oil or corn oil, which are rich in unsaturated C18 fatty acids, to the fermentation medium led to an increased production of components B and C. Productivity of component C was selectively enhanced by the addition of oleic acid-rich oils, olive oil and Tween 80 (polyoxyethylene sorbitan mono-oleate). Furthermore, precursing palmitoleate, linoleate and oleate permitted the direct biosynthesis of components A, B and C, respectively. The fermentation with 3% addition of an appropriate oil at initial time provided an optimal production of component B or C.
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TL;DR: The carbonyl compounds in five oxidized soybean oils (SBO) of various fatty acid compositions were determined by gas chromatography as discussed by the authors, and the amount of many of the carbonyls were converted into relative flavor potency.
Abstract: The carbonyl compounds in five oxidized soybean oils (SBO) of various fatty acid compositions were determined. Three were from common normal soybean varieties, and two were from lines developed from new mutant varieties. One mutant line had a linolenate (18:3) content of 3.5% (A5), and one had a stearate (18:0) content of 24% (A6). SBO were stored at 28 C and 60 C. Trichlorophenylhydrazones (TCPH) of carbonyls formed during oxidation were quantified and tentatively identified by gas chromatography. The storage temperature and the composition of the oils affected the types and amounts of volatiles produced. Hexanal was the major volatile in the oils in both storage tests. After 60 C storage, 2- and/or 3-hexenal was present only in the oil with the highest 18:3 content (BSR 101, 18:3=9%). The amounts of the carbonyls formed in A5 were 2 to 5 times less than the amounts formed in BSR 101. The amounts of many of the carbonyls were converted into relative flavor potency by using reported data. Hexanal was the major contributor to flavor. After storage at 28 C, 2- and/or 3-hexenal was the second most intense flavor compound regardless of the 18:3 content of the oil. The amount of a compound and the threshold value did not always predict its flavor importance according to the flavor potency data.
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TL;DR: The acid-catalyzed reaction of soybean oil with the homologous series of straight-chain alcohols: methyl, ethyl, n-propyl and n-hexyl in a pressurized system yielded completely transesterified products and 18-31% substituted alkyl ethers.
Abstract: The acid-catalyzed reaction of soybean oil with the homologous series of straight-chain alcohols: methyl, ethyl, n-propyl, n-butyl and n-hexyl in a pressurized system yielded completely transesterified products and 18-31% substituted alkyl ethers. Mass spectrometry of the hydrogenated methyl ester derivatives showed that the addition reaction occurred at one of three double bonds of the unsaturated fatty acids. The reaction with three secondary alcohols yielded only 0.1-2.5% substituted alkyl ethers.