Journal of the American Oil Chemists Society最新文献

The use of lipases in biodiesel production has gained attention as a more sustainable and efficient alternative to chemical catalysts, attributed to their operational reusability and minimal environmental impact. As an innovative approach in this study, a blended alcohol composed of 20 mol% methanol and 80 mol% 1-butanol was employed as the acyl acceptor in the enzymatic synthesis of biodiesel. Lipozyme TL IM-catalyzed transesterification was conducted in a packed bed reactor to produce biodiesel from soybean oil and the blended alcohol, using tert-butanol as the solvent. The effects of tert-butanol amount, temperature, and water content on biodiesel synthesis were investigated as a function of the reaction time. Optimum conditions were a tert-butanol to soybean oil volume ratio of 1:3. a temperature of 30°C, and a water content of 0.3% (based on the total substrate weight). The highest biodiesel yield of approximately 93% was obtained under the optimum conditions. In addition, a biodiesel yield of approximately 80% was obtained in the continuous process over 60 reaction cycles.

The impressive growth in the global market for plant-based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal-based ingredients, including proteins. The replacement of animal-derived proteins frequently applied as emulsifiers in food formulations, for example, requires efforts to develop new alternatives for efficient emulsification using plant-derived proteins, especially because these changes can strongly impact food properties (e.g., microstructure, texture, color and flavor). Considering that, in recent years, the interest of food researchers in various types of emulsions produced with plant proteins as emulsifiers has been increasing, as the number of papers published on the subject has tripled. Although many plants have been used as sources of protein emulsifiers, soy proteins are still the most studied ingredients for this purpose. In this context, this review aims to present and discuss different types of emulsions (conventional, Pickering, HIPEs, multiple emulsions and emulsion gels) that use plant proteins as emulsifiers and their possible applications in food. Additionally, the challenges related to such uses are discussed, as are the trends in terms of applications in food products and in vitro digestion.

In this paper, we report a detailed characterization of the eicosapentaenoic acid (EPA) hydrogenation pathway in Paraclostridium bifermentans JCM 1386^T, including the identification of novel intermediates of conjugated EPAs, cis-5,cis-8,cis-11,trans-13,cis-17-20:5 (CEPA1) and cis-5,cis-8,trans-11,trans-13,cis-17-20:5 (CEPA2) by nuclear magnetic resonance spectroscopy (NMR). EPA was converted to CEPA1 then subsequently to CEPA2. Moreover, the conversion from CEPA1 to CEPA2 was observed as an irreversible reaction. The saturation of CEPA1 and CEPA2 to cis-5,cis-8,trans-13,cis-17-20:4 appeared to occur sequentially, from CEPA1 to CEPA2 and then to cis-5,cis-8,trans-13,cis-17-20:4. The other C₂₀ fatty acids, arachidonic acid (AA), was hydrogenated in the same way by P. bifermentans JCM 1386^T, producing novel conjugated AAs of cis-5,cis-8,cis-11,trans-13-20:4 (CAA1) and cis-5,cis-8,trans-11,trans-13-20:4 (CAA2). C₁₈ and C₂₀ PUFAs with cis-ω6 and cis-ω9 double bonds were also converted to two corresponding conjugated fatty acid with trans-ω7 and cis-ω9 as well as trans-ω7 and trans-ω9 structures, which were further saturated (ω9 saturation) to trans-ω7 structures.

This study evaluates the activation free energy of crystallization of three fats (interesterified soybean oil [IESBO], interesterified palm olein [IEPO], and hydrogenated palm kernel oil [FHPKO]) by measuring induction times (λ) of crystallization. Three methods were used to measure λ: (a) through solid fat content (SFC) versus time (discrete method), (b) fitting SFC versus time to the Gompertz equation, and (c) using Differential Scanning Calorimetry (DSC). λ of crystallization was then used to calculate activation free energies of crystallization (ΔG _c ). The Gompertz equation showed the most consistent data, hence the best method for crystallization analysis. When measuring SFC as a function of time T _c for IESBO ranged from 30°C to 37°C and FHPKO ranged from 31°C to 36.5°C, while for IEPO, T _c was between 24°C and 29.5°C. For IESBO, Gompertz fitting resulted in λ = 0.23 min (T _c  = 30°C, with ΔG _c  = 10.3 KJ/mol) and λ = 34.7 min (T _c  = 37°C, with ΔG _c  = 21.5 KJ/mol). Higher λ was observed for FHPKO at a similar temperature of T _c  = 31°C (λ = 5 min) but lower ΔG _c of 2.8 KJ/mol. At T _c  = 36.5°C longer λ was observed (λ = 64 min, ΔG _c of 8.6 KJ/mol) compared to IESBO. These results show that more energy must be delivered to crystallize IESBO samples compared to FHPKO for almost the same T _c . For IEPO λ obtained through Gompertz fitting varied between 2.6 and 38 min at T _c  = 24°C and 29.5°C, respectively (ΔG _c  = 9.9–17.8 KJ/mol). For a supercooling of approximately 10.7°C, ΔG _c were 9.5, 2.3, and 0.5 KJ/mol for IESBO, IEPO, and FHPKO, respectively. This suggests that even for the same supercooling, more energy is required to crystallize IESBO, followed by IEPO and that least energy is required for the FHPKO sample.

This study analyzed 304 commercial samples of whole soybeans and crude degummed soybean oil to understand the impact of whole soybean origin on the composition and quality of the extracted soybean oil. Samples of U.S. and Brazil origin soybeans were collected from a crushing facility that separately processed soybeans by origin to ensure purity. Samples of crude degummed soybean oil were collected from the production line after the batches of soybeans were processed. Whole soybean crude protein content was not significantly different by origin of the samples. The US soybean samples had lower oil content, moisture, and heat damage (p < 0.01) than the Brazilian samples. The US crude degummed soybean oil samples had higher Lovibond Red color, but lower free fatty acids (FFA), neutral oil loss (NOL) and mineral content (p < 0.01) than the Brazilian samples. Using a causal inference model, we find that origin-specific differences in moisture, oil content, and heat damage significantly affect the composition and quality of the extracted soybean oil considering FFA, NOL, and mineral content. This analysis links whole soybean composition differences by origin to the composition and quality of the extracted soybean oil. These results inform origin-based sourcing and refining strategies.