Showing papers on "Soybean oil published in 1991"

Salicornia bigelovii Torr.: An Oilseed Halophyte for Seawater Irrigation

Abstract: The terrestrial halophyte, Salicornia bigelovii Torr., was evaluated as an oilseed crop for direct seawater irrigation during 6 years of field trials in an extreme coastal desert environment. Yields of seed and biomass equated or exceeded freshwater oilseed crops such as soybean and sunflower. The seed contained 26 to 33 percent oil, 31 percent protein, and was low in fiber and ash (5 to 7 percent). The oil and meal were extracted by normal milling equipment, and the oil was high in linoleic acid (73 to 75 percent) and could replace soybean oil in chicken diets. The meal had antigrowth factors, attributed to saponins, but could replace soybean meal in chicken diets amended with the saponin antagonist, cholesterol. Salicornia bigelovii appears to be a potentially valuable new oilseed crop for subtropical coastal deserts.

Effect of low intake of n−3 fatty acids during development on brain phospholipid fatty acid composition and exploratory behavior in rats

Abstract: The effect of dietary restriction of n−3 fatty acids during development on brain phospholipid fatty acid composition and exploratory behavior has been studied in male Sprague Dawley rats. Female rats were fed semipurified diets containing either 5.5% safflower oil or 6% soybean oil for 6 wk prior to mating and throughout gestation and lactation. Control rats were maintained on laboratory chow. The male pups were weaned to the diets of the dams except for one group which was switched from safflower to soybean oil at weaning. Behavioral studies and brain phospholipid analyses were conducted at 16–18 wk of age. Rats fed safflower oil showed significantly lower levels of 22∶6n−3 in phospholipids of synaptic membranes and myelin than rats fed soybean oil or chow. The decrease in 22∶6n−3 was compensated for by an increase in 22∶5n−6, the total content of polyunsaturated fatty acids remaining approximately constant. The brain phospholipid fatty acid composition of rats switched from safflower to soybean oil at weaning was similar to that of rats fed soybean oil throughout the experiment. There was no difference in spontaneous locomotor activity among the different dietary groups. However, rats raised on safflower oil displayed a significantly lower exploratory activity (horizontal movements and rearings) in a novel environment than rats fed soybean oil or chow. In contrast to the brain phospholipid fatty acid composition, there was no recovery of exploratory behavior in rats raised on safflower oil and switched to soybean oil at weaning suggesting a specific requirement of n−3 fatty acids during development.

Microorganisms for lipids

Abstract: Micro-organisms have often been considered for the production of oils and fats as an alternative to agricultural commodities. However, with the continuing low cost of agricultural production of oil-seeds, biotechnology has little to offer in the way of competition against such items as soybean oil, groundnut oil, and even polyunsaturated oil such as sunflower oil even though good facsimiles of these oils could be produced. It is now clear that if we are to use microorganisms to produce lipids, i.e. Single Cell Oil, then these must be highly specific ones which are currently expensive to obtain from agricultural sources. In particular, the possible production of a cocoa-butter substitute using mutated yeast cells is reviewed here as well as the production of highly polyunsaturated fatty acids (PUFAs) using various species of mould. With regard to producing a cocoa-butter equivalent fat, it is necessary to identify not only a cheap carbon source on which the yeast may grow (this is now considered likely to be lactose arising from whey) as well as deriving a mutant strain of the yeast which will accumulate large amounts of stearic acid within the oil. The recent work carried out in The Netherlands and New Zealand to achieve these goals is described. With regard to polyunsaturated fatty acid production, various prospects exist and indeed, the commercial production of one acid, gamma-linolenic acid, is now being produced commercially in both the U.K. and Japan. The background work leading to this product is described and opportunities for other PUFAs being produced biotechnologically are discussed.

Near infrared spectral patterns of fatty acid analysis from fats and oils

Abstract: A near infrared (NIR) spectral pattern of oil contains information about fatty acid composition, because NIR absorption bands around 1600–1800 nm and 2100–2200 nm are due to the straight carbon chain andcis double bonds, respectively. This study was undertaken to build a foundation for the rapid determination of the fatty acid composition in oil by an NIR method. First, NIR spectra of pure triglycerides were measured and characterized. Fatty acid compositions could be estimated roughly by comparing the spectra of fats and oils (butter fat, pig milk fat, soybean oil and palm oil) with those of pure triglycerides. Secondly, the NIR spectra of these fats and oils were reconstructed by summation of the triglyceride spectra, which are multiplied by factors corresponding to the fatty acid composition of the sample determined by gas chromatography. The calculated spectra agree with the originals, especially for that of soybean oil. However, in order to reconstruct spectra precisely, it may be necessary to reevaluate the loading weight of each triglyceride, which was equal in this study.

Competitive adsorption of lecithin and .beta.-casein in oil-in-water emulsions

Abstract: Competitive adsorption at the oil-water interface of egg yolk lecithin (L-alpha-phosphatidylcholine) and beta-casein has been studied in N-tetradecane in water and soya oil in water emulsions (0.4 wt % protein 20 wt % oil, pH 7). With both types of oil phase, the addition of lecithin at high lecithin/protein molar ratios prior to emulsification leads to partial displacement of protein from the interface. Much more lecithin is associated with n-tetradecane droplets than with soya oil droplets, and at low lecithin/protein molar ratios there is substantially more beta-casein adsorbed at the hydrocarbon-water interface than at the triglyceride-water interface. The ability of lecithin to displace beta-casein from the emulsion droplet surface is qualitatively similar to that found previously for a nonionic water-soluble poly(oxyethylene) surfactant.

Extraction and Identification of Antioxidants in Oats.

Abstract: Eight separate solvent systems were used with groats and hulls of several lines of oats to determine which system resulted in the most effective, rapid extraction of antioxidants. Antioxidant activity at room temperature was estimated by using thin-layer chromatography (TLC) along with a β-carotene spray. The greatest antioxidant activities were obtained with methanolic antioxidant extracts derived from Noble and Ogle oats and hulls. These extracts were added to soybean oil (SBO) and their effectiveness was compared with that of butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ) and a control (no additives) at 32°C, 60°C and 180°C. A petroleum ether extract of Noble oats also was tested in SBO at 180°C. Peroxide values (PV) for oils with added antioxidants during storage at 32°C and 60°C showed that the Ogle oat extract was more effective than the other oat and hull extracts or the control. There were no significant differences in effectiveness among the extracts and the control at 60°C. At 180°C, the stability of each oil was determined by measuring conjugated dienoic acid values (CD) and the relative amounts of the unoxidized fatty acid methyl esters (FAME) 18:2, 18:3 and 18:2/16:0. All oils with added oat and hull extracts had significantly lower CD and significantly higher 18:2/16:0 than oils with added BHT, TBHQ or the control during 14 days at frying temperature. Phenolic and hydroxy-phenolic antioxidant compounds with acids, alcohols, sugars or glycerides attached were tentatively identified in the oat and hull extracts by using TLC and Chromatographic sprays.

Strategies for reducing solvent toxicity in extractive fermentations.

Abstract: The toxicity of an Alamine 336/oleyl-alcohol extraction system on Lactobacillus delbrueckii was investigated. It was shown that the solvent affected the cells through the water-soluble portion and the immiscible portion of the solvent. While immobilization significantly protected the cells from the immiscible solvent phase, the water-soluble part of the solvent still caused toxicity to the microorganisms due to diffusion of the solvent into the matrix. Adding soybean oil to the kappa-carrageenan matrix could trap the diffusing solvent molecules, and therefore reduce the toxic effect from the water soluble portion of the solvent. The protective ability of soybean oil was quantified through mathematical modeling and experimentation.

A fish oil diet inhibits colon cancer in mice.

Abstract: High‐fat, high‐cholesterol diets have been linked to colon cancer in both epidemiological and animal studies. Saturated and N‐6 polyunsaturated fats have both been implicated as playing causative roles. Epidemiological studies have shown a reduced colon cancer incidence in populations consuming a large quantity of N‐3 polyunsaturated fat. This study asked whether N‐3 polyunsaturated fat found in fish oil would also be associated with reduced colon cancer in animal studies. 1,2‐Dimethylhydrazine was used to induce colon cancer in mice fed three high‐fat, high‐cholesterol diets (beef tallow, safflower oil, and fish oil) and one low‐fat, cholesterol‐free diet (soybean oil). Colon adenocarcinomas developed in 55% of mice fed tallow, 48% of those fed low‐fat diets, 33% of those fed safflower oil, and 18% of those fed fish oil (p < 0.05). Tumors per animal were also greatest in mice fed tallow and fewest in those fed fish oil (p < 0.05). Plasma cholesterol levels were significantly higher in mice fed t...

Enhanced oxygen transfer rates in fermentation using soybean oil-in-water dispersions

Abstract: The effect of soybean oil on the volumetric oxygen transfer coefficient during the cultivation ofAerobacter aerogenes cells is presented. For our aeration-agitation conditions (0.278 vvm and 500 rpm), it has been demonstrated that the use 19% (v/v) of soybean oil enabled a 1.85-fold increase of thekl a coefficient (calculated on a per liter aqueous phase basis). For smaller volumetric oil fractions,kL a increased linearly with the oil loading. Because of the oxygen-vector properties of soybean oil, this oil is able to significantly increase thekL a of a bioreactor.

Identification of minor C18 triene and conjugated diene isomers in hydrogenated soybean oil and margarine by GC-MI-FT-IR spectroscopy.

Abstract: Vegetable oils are partially hydrogenated in order to produce palatable products of suitable plasticity. The constituents of these new dietary products are complex mixtures of fatty acid isomers with different nutritional properties. A rapid method is described for separating and identifying fatty acid methyl ester (FAME) isomers of linolenic (octadecatrienoic, 18:3) acid and of conjugated octadecadienoic (18:2) acid, minor species found in hydrogenated soybean oil and margarine, by capillary gas chromatography-matrix isolation-Fourier transform-infrared (GC-MI-FT-IR) spectroscopy. FAMEs of 18:3 acid isomers in margarine, soybean oil hydrogenated in our laboratory, and isomerized linolenic acid were identified by this method, and MI-FT-IR spectra of FAME geometric isomers of octadecatrienoic and conjugated octadecadienoic acids are reported for the first time. Five major C18 triene GC peaks are found in chromatograms of isomerized methyl linolenate, representing species with tri-cis and tri-trans configurations and three species with cis-trans mixed configurations. FAME isomers with these configurations are also found for a hydrogenated soybean oil having an iodine value of 111. Methyl linolenate (tri-cis) is no longer found when soybean oil is further hydrogenated to an iodine value of 96. IR spectra characteristic of a tri-trans isomer are obtained for two test samples with iodine values of 111 and 96. Besides methyl linolenate, only isomers with a mono-trans di-cis configuration are found for the margarine analyzed. Conjugated cis-trans and trans-trans 18:2 FAME isomers are also found in all the hydrogenated soybean oil and margarine analyzed.

Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil

Abstract: The effects of 0, 1.0 × 10”−5, 2.5 × 10−5, and 5.0 × 10−5 M β-apo-8'-carotenal, β-carotene, and canthaxanthin on the photooxidation of soybean oil in methylene chloride containing 3.3 × 10−9 M chlorophyll b were studied by measuring peroxide values and conjugated diene content. β-Apo-8'-carotenal, β-carotene, and canthaxanthin contain 10,11, and 13 conjugated double bonds, respectively. The peroxide values and conjugated diene contents of oils containing the carotenoids were significantly lower (P<0.05) than those of control oil containing no carotenoid. As the number of conjugated double bonds of the carotenoids increased, the peroxide values of soybean oils decreased significantly (P<0.05). The quenching mechanisms and kinetics of the carotenoids in the photosensitized oxidation of soybean oil were studied by measuring peroxide values. The steady-state kinetics study showed that carotenoids quenched singlet oxygen to reduce chlorophyll-sensitized photooxidation of soybean oil. The singlet-oxygen quenching rate constants ofβ- apo-8'-carotenal, β-carotene, and canthaxanthin were 3.06 × 109, 4.60 × 109, and 1.12 × 1010 M−1sec−1, respectively.

Methods for treatment of edible oils

Abstract: Improved methods for treatment of edible oils such as soybean oil and cottonseed oil to improve its stability, flavor and/or to deodorize the oil

Effect of maillard reaction volatile products on lipid oxidation

Abstract: Maillard reaction volatile compounds (MRV), prepared by heating a glucose-glycine solution, were tested as antioxidants in soybean oil (SBO) thermoxidation. The volatiles were transferred into the oil by stripping with a stream of Nitrogen and substituting the atmosphere above the oil with air containing MRV. Standard accelerated oxidation was performed by heating the SBO. Peroxide value measurement and headspace gas Chromatographic analysis were carried out on all the samples. The MRV antioxidant activity was evaluated by determining the effect of the induction period and the kinetic rate constant of peroxide and oxidation volatiles formation. The MRV showed a significant antioxidant activity. The effectiveness was variable depending on MRV transfer method to the oil, and the Maillard reaction extent was related to the browning level of glucose/glycine solution. It was found that the maximum effect of MRV prolonged about three times the induction period and reduced the kinetic rate constant by half in relation to the control sample. MRV affects oxidative stability of soybean oil by lengthening the induction period as well as by decreasing the rate of oxidation at the propagation state and reducing the formation of hexanal.

FTIR estimation of free fatty acid content in crude oils extracted from damaged soybeans

Abstract: A user-interactive computer-assisted Fourier transform infrared (FTIR) method has been developed for estimation of free fatty acids (FFA) in vegetable oil samples by deconvolution of the infrared (IR) absorbances corresponding to the triglyceride ester and FFA carbonyl bonds. Peak areas were used to determine FFA as a percentage of the total carbonyl areas in weighed standards of refined, bleached, deodorized soybean oil containing from 0 to 5% added oleic acid. These data for percent FFA by FTIR were compared to corresponding FFA data obtained by two titration methods-the AOCS Official Method Ca 5a-40 and the Official Method with a slight modification. Correlation coefficients were 0.999 for the Ca 5a-40, 0.999 for the modified and 0.989 for the FTIR methods. FFA in samples of crude soybean oils extracted from damaged beans (0.5 to 2.1% FFA) were measured by FTIR and compared to data obtained by titration of the same samples (correlation coefficient, 0.869).

High stearic acid soybean oil blends

Abstract: Fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at 8° F. and a solids content of at least about 1% at 92° F. are disclosed. The blend may be a simple mixture of high stearic soybean oil with processed or unprocessed fats, an interesterified blend, or a combination of these. Preferred products contain no hydrogenated fat.

α-, γ- and δ-tocopherol effects on chlorophyll photosensitized oxidation of soybean oil

Abstract: The effects of 0, 1.0, 2.0 and 4.0 (x 10−3 M) α-, γ- or δ-tocopherol on chlorophyll b photosensitized oxidation of soybean oil in methylene chloride were studied by peroxide values and headspace oxygen. As concentrations of tocopherols increased, peroxide values decreased and headspace oxygen increased (P 0.05) at 4.0 × 10−3 M. α-Tocopherol quenched singlet oxygen to reduce the photosensitized oxidation of oil. The quenching rate constants of α-tocopherol were 2.7 × 107M−1sec−1 by peroxide value and 2.6 × 107 M−1sec−1 by headspace oxygen.

Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

Abstract: Effects of isolated soy protein (ISP), frozen, textured isolated soy protein (FTISP), soybean oil (SO), and hydrogenated soybean oil (HSO) addition on chemical, color, sensory, and microbial stability of lean (>90%) ground beef patties (LGBP) were evaluated. Soy oil was incorporated as an emulsion (SE). Nine treatments, including two all beef controls (20 and 10% fat), were formulated to contain combinations of SE, HSO and FTISP. Sensory panelists found LGBP with 25% FTISP (10% fat from beef) to have as intense beef flavor (P>0.05) as all beef controls. Lipid oxidation and pigment discoloration rates were slowed by fat adjustment to 10% with SO and/or HSO. Soy had no effect (P>0.05) on microbial stability.

Characteristics of the thiobarbituric acid reactivity of oxidized fats and oils

Abstract: The thiobarbituric acid (TBA) reactivity of oxidized methyl linoleate, soybean oil, sesame oil, lard, chicken oil and sardine oil was characterized by using four different methods with 0.01% butylated hydroxytoluene (BHT). Optimal pH for the reactivity of most of the oxidized samples was 3–4, and that of some samples was above 5. Introduction of 2 mMt-butyl hydroperoxide (t-Bu00H) or 0.2 mM ferric ion in the reaction markedly enhanced the reactivity. Introduction of 0.2 mM ethylenediamine tetraacetic acid suppressed the reactivity. The characteristics of the TBA-reactivity of the samples were similar to those of alkadienals or alkenals. The most preferable method for the estimation of the TBA-reactive substances of the oxidized fats and oils was that using solvents at pH 3.5 with introduction of BHT, andt-Bu00H or ferric ion.

Estimation of heat of combustion of triglycerides and fatty acid methyl esters

Abstract: Equations were developed for the estimation of gross heat of combustion (HG) of triglycerides (TGs) and fatty acid methyl esters (FAMEs) from their saponification number (SN) and iodine value (IV). HG of TG=1,896,000/SN − 0.6 IV — 1600 and HG of FAME=618,000/SN − 0.08 IV — 430. When these equations were tested on cottonseed oil, soybean oil, partially hydrogenated soybean oil, peanut oil, sunflower oil, sunflower oil methyl esters, soybean oil methyl esters and cottonseed oil methyl esters, predicted HG values agreed well with those reported in the literature.

Detection of Furanoid Fatty Acids in Soya-Bean Oil – Cause for the Light-Induced Off-Flavour

Abstract: The following furanoid fatty acids were detected in soya-bean oil (SBO), wheat germ oil, rapeseed oil and corn oil: 10,13-epoxy-11-methyloctadeca-10,12-dienoic acid(I),10,13-epoxy-11,12-dimethyloctadeca-10,12-dienoid acid (II), 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid (III). A model experiment indicated that II and III were quickly photooxidized with formation of the intense flavour compound 3-methyl-2-4-nonanedione (MND) as secondary product. MND causes the light-induced off-flavour of SBO. A method for the quantification of the three furanoid fatty acids in vegetable oils was developed. The amounts of II and III were relatively high (0.02-0.04%) in unprocessed and refined SBO and in one sample of wheat germ oil and quite low (0.0015–0.0035%) in corn oil and rapeseed oil. The furanoid fatty acids I, II and III were absent on olive and sunflower oils.

Unusual isomeric polyunsaturated fatty acids in liver phospholipids of rats fed hydrogenated oil.

Abstract: Linoleic acid (18:2 omega 6) and linolenic acid (18:3 omega 3) are precursors of two series of essential fatty acids (EFA) formed by alternate desaturations and elongations. In EFA deficiency (EFAD), oleic acid (18:1 omega 9) and palmitoleic acid (16:1 omega 7) undergo the same reactions to form polyunsaturated fatty acids (PUFA) of other structures. Partially hydrogenated soybean oil (PHSO) contains isomeric 18:1 acids that can be converted to unusual isomers of 18:2 by liver microsomes. To test whether 18:2, 20:3, and 20:4 of unusual structure occur in phospholipids as a consequence of EFAD or ingestion of PHSO, rats were fed corn oil, an EFA-deficient diet, or PHSO to provide isomeric 18:1 acids. At 2.5 months the phospholipids were isolated from livers and converted to methyl esters, and the 18:2, 20:2, 20:3, and 20:4 fractions were isolated. The 18:2 and 20:2 fractions were ozonized, and, by using a computer solution of simultaneous equations, the structures and proportions of each isomer were calculated. The 20:3 and 20:4 fractions were analyzed by ozonolysis and capillary gas chromatography. When corn oil was fed, the major isomer in each group was 9,12-18:2, 11,14-20:2, 8,11,14-20:3, and 5,8,11,14-20:4. Patterns in EFAD- and PHSO-fed groups were more diverse, with large proportions of unusual isomers. Feeding EFA-deficient diet and PHSO induced measurable amounts of unusual PUFA at each step of the cascade, and these PUFA may compete in metabolism of normal PUFA and are substrates for oxidative formation of autacoids of unknown structures and function.

Stimulation of protease production by Aspergillus oryzae with oils in continuous culture

Abstract: The effect of soy sauce oil and various other oils on protease production by Aspergillus oryzae NISL 1913 was studied in chemostat cultures (dilution rate=0.02 h−1). Soy sauce oil was consumed as a carbon source by the cells and also accelerated protease production. When soy sauce oil was used as sole carbon source, the specific protease production rate was 2.89 protease units·(mg dry weight of mycelium)−1·h−1, which was threefold higher than that with starch. The specific protease production rate with linoleic acid, oleic acid, Tween 80 and soybean oil exhibited similar values to that with soy sauce oil but the fatty acids with carbon chains shorter than six, such as caproic acid and acetic acid, did not stimulate protease production. The oils did not cause an increase in other exocellular enzymes such as α-amylase, indicating that the protease production was selectively stimulated by the oils.

A comparative study of analytical methods for evaluation of soybean oil quality.

Abstract: This study is focused on the improvement of soybean oil stability by addition of additives and blending with more stable oils. The methods for evaluation of oil deterioration include changes in dielectric constant (DC), total polar (TP) compounds, refractive index (RF), fritest (FT), acid value (AV), iodine value (IV), anisidine value (AnV), carbonyl value (COV), viscosity and color. Statistically significant correlations were obtained between changes in DC and increase in the TP compounds, RF, FT, AV, AnV, COV and the decrease in the IV, respectively. Food oil sensor reading of 4 as a measure of changes in DC of oil has been suggested as the criterion of low oil quality. Consequently, the cut-off level for straight and blended soybean oils were thereby identified by using the above parameters.

Adsorption behavior of monoglycerides at the vegetable oil/water interface

Abstract: Knowledge of interfacial adsorption behavior of monoglycerides is important in the development and processing of a variety of food products. In this study two commercial oil blends were used, one of which (Blend-2) had a considerable amount of surface active impurities. For the oil blend which contained fewer impurities (Blend-1), interfacial tension (IFT) decreased with monoglyceride concentration as is normally expected. For Blend-2, however, it was found that the equilibrium IFT (in the presence of NaCl) increased with increasing monoglyceride concentration. This anomalous behaviour was explained on the basis of the formation of reverse micelles of monoglycerides in the oil phase. These reverse micelles can solubilize the impurities and thus remove them from the interface. Further evidence of micellization was obtained from experiments on purified versions of Blend-2 where the impurities were removed by adsorption on a Florisil/silica gel column. In this case, the IFT decreased with the monoglyceride concentration as expected, and a plot of equilibrium IFT versus monoglyceride concentration had a pronounced break, indicating the formation of reverse micelles beyond a critical concentration. Experiments at different temperature with soybean oil containing surface active impurities also support this hypothesis.

Digestion and absorption of free and esterified fish oil fatty-acids in rats

Abstract: This study was designed to test the hypotheses that digestibility and post-absorption metabolism of fish oil are influenced by impaired lipolysis and by the stereospecific composition of its triacylglycerols. Male Wistar rats were fed nonpurified diets containing one of the following fat sources: 9% native fish oil (NFO), 9% autorandomized fish oil (RFO), 8.1% fish oil-derived free fatty acids (FO-FFA) plus 0.9% glycerol, or 9% soybean oil (SO) as a reference fat. In a 24-day balance study, apparent digestibility of total dietary fat averaged 93.1% in the SO, NFO and RFO groups, and 90.9% in the FO-FFA group. Randomization of fish oil had no effect on apparent digestibility of individual fatty acids. In rats fed FO-FFA, apparent absorption of saturated and monounsaturated fatty acids was lower when compared to the NFO and RFO groups. Feeding the FO-FFA diet tended to increase plasma triglyceride content. The hypocholesterolemic effect of polyunsaturated n-3 fatty acids was not influenced by the dietary source. Similar effects on fatty acid profiles of plasma and liver phospholipids were caused by the NFO, RFO and the FO-FFA diets. We conclude that once polyunsaturated n-3 fatty acids are absorbed, their effect on lipid metabolism is not determined by the dietary source.

Fatty Acids in Canadian Margarines

Abstract: The fatty acid composition of fifty brands of margarine sold in Canada was determined by a combined procedure of capillary gas liquid chromatography on a polar cyanopropylpolysiloxane liquid phase column and infrared spectrophotometry The total saturated fatty acids ranged from 130 to 315% with palmitic acid ranging from 59 to 243% and stearic acid from 34 to 107% A wide range in the linoleic acid levels (31 to 545%) occurred in the tub margarines; most contained 30 to 40% range followed by another group which contained 10 to 20% Among the print margarines, 9 of the 19 samples contained less than 5% linoleic, while only 4 samples contained more than 10% Linolenic acid ranged from 0 to 64% with the margarines based on canola and soybean oils having the highest concentrations The total trans fatty acids in print and tub margarine samples ranged from 26 to 50% and 0 to 36% respectively Mono-trans-octadecadienoic acid was the major trans polyunsaturated fatty acid group and ranged from 0 to 76% The trans, trans-octadecadienoic acid was generally less than 1 % but three samples contained more than 1 % A high concentration of these trans polyunsaturated fatty acids was found in canola and soybean oil based margarines

Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process

Abstract: Lipids and protein were extracted simultaneously from soybean flour by aqeous processing. Extraction yields of lipids and protein were 62 and 68%, respectively, when 120-150 mesh full-fat soybean flour was dispersed in six times of water (w/w) at and pH 8. Supplementary treatment for the higher extraction yields such as proteolytic enzymes treatment improved extraction yields of lipids and protein up to 86 and 89%, respectively. Ultrasonification also improved extraction yields of lipids and protein up to 90%. Red and yellow colors of aqeous-extracted soybean oil were slightly darker than those of hexane-extracted oil, but were much lighter in colors than those of Folch-extracted oil.