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Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil 溶剂体系对棕榈仁油的提取、质量特征和挥发性化合物的比较
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-08-04 DOI: 10.1002/aocs.12728
Peace C. Asuzu, Victor T. Wyatt, Papa Nii Asare-Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee

Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX-acetone (1:1, vol/vol) and DCM-acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co-solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2-undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non-polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.

己烷(HEX)和二氯甲烷(DCM)已被用于从各种来源提取油,因为它们具有膨胀的溶解度和在低温下易于去除的低挥发性。然而,环境和健康问题使它们成为不理想的溶剂。本研究的目的是评估在HEX丙酮(1∶1,vol/vol)和DCM丙酮(1比1,vol/vol)混合物中加入丙酮提取的棕榈仁油(PKO)的提取效率和物理化学特性,作为单独DCM和HEX的替代品。与单一溶剂提取物相比,共溶剂系统提取的PKO具有更好的质量特性。回收的油、游离脂肪酸含量、过氧化值和其他质量特性以及热性能均在PKO和标准中规定的类似油的范围内。PKO中的单不饱和脂肪酸含量高达70%,其中月桂酸含量最高(48%-52%)。通过GC–MS在所有提取物中共鉴定出50种挥发性化合物,包括酰胺(1)、醇(1),醛(2),酮(3),酸(6),酯(6)和碳氢化合物(31),与DCM提取物相比,HEX提取物中的挥发物数量更高。十二烷酸、己醛和2-十一烷酮分别是最丰富的酸、醛和酮。主成分分析(PCA)区分了在极性柱和非极性柱上鉴定的挥发物,PC1和PC2分别占变异的88.2%和8.8%,67.3%和19.6%,几种常见的挥发性成分与所有使用的溶剂形成簇。
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引用次数: 0
Comparison of solvent systems on extraction, quality characteristics, and volatile compounds of palm kernel oil 溶剂体系对棕榈仁油提取、品质特性及挥发性成分的影响
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-08-04 DOI: 10.1002/aocs.12728
Peace C. Asuzu, V. Wyatt, P. Asare‐Okai, Nii Adjetey Tawiah, Kerby C. Jones, Alberta N. A. Aryee
Hexane (HEX) and dichloromethane (DCM) have been used to extract oils from various sources due to their expansive solubility and low volatility that ease removal at low temperatures. However, environmental and health concerns make them undesirable solvents. The aim of this study was to evaluate the extraction efficiency and physicochemical characteristics of palm kernel oil (PKO) extracted with the addition of acetone in HEX‐acetone (1:1, vol/vol) and DCM‐acetone (1:1, vol/vol) mixtures as an alternative to DCM and HEX alone. PKO extracted with co‐solvent systems had better quality characteristics compared with single solvent extracts. The oil recovered, free fatty acid content, peroxide value and other quality characteristics, and thermal properties were within the range for PKO, and similar oils as stipulated in standards. Monounsaturated fatty acid content in PKO was up to 70% of which lauric acid was the most abundant (48%–52%). A total of 50 volatile compounds were identified by GC–MS in all the extracts including amide (1), alcohol (1), aldehydes (2), ketones (3), acids (6), esters (6) and hydrocarbons (31) with higher numbers of volatiles in the HEX extracts compared to the DCM extracts. Dodecanoic acid, hexanal, and 2‐undecanone were the most abundant acid, aldehyde, and ketone, respectively. Principal component analysis (PCA) differentiated the volatiles identified on the polar and non‐polar columns with 88.2% and 8.8%, and 67.3% and 19.6% of the variation accounted for by PC1 and PC2, respectively, with several common volatile components forming a cluster from all the solvents used.
由于己烷(HEX)和二氯甲烷(DCM)具有广泛的溶解度和低挥发性,易于在低温下去除,因此它们已被用于从各种来源提取油。然而,环境和健康问题使它们成为不受欢迎的溶剂。本研究的目的是评价在HEX -丙酮(1:1,vol/vol)和DCM -丙酮(1:1,vol/vol)混合物中加入丙酮提取棕榈仁油(PKO)的提取效率和理化特性,以替代DCM和HEX单独提取棕榈仁油。与单溶剂萃取相比,共溶剂萃取的PKO具有更好的质量特征。采收率、游离脂肪酸含量、过氧化值等品质指标及热性能均在标准规定的PKO及同类油的范围内。PKO中单不饱和脂肪酸含量高达70%,其中月桂酸含量最高(48% ~ 52%)。GC-MS共鉴定出50种挥发性化合物,包括酰胺(1)、醇(1)、醛类(2)、酮类(3)、酸类(6)、酯类(6)和碳氢化合物(31),其中HEX提取物的挥发物含量高于DCM提取物。十二烷酸、己醛和2 -十一烷酮分别是最丰富的酸、醛和酮。主成分分析(PCA)对极性柱和非极性柱上鉴定的挥发物的区分率分别为88.2%和8.8%,PC1和PC2分别占67.3%和19.6%,其中几种常见的挥发性成分由所有使用的溶剂组成一个簇。
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引用次数: 0
Molecular dynamics of vegetable oil extraction and degumming: Analysis of micelles and phospholipid bilayers in different solvents 植物油提取和脱胶的分子动力学:分析不同溶剂中的胶束和磷脂双分子层
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-08-03 DOI: 10.1002/aocs.12731
Lilian Caroline Kramer Biasi, Christianne Elisabete da Costa Rodrigues, Pedro de Alcântara Pessoa Filho

Understanding the molecular-level mechanisms of vegetable oil extraction and degumming remains limited. This study aimed to investigate these processes using molecular dynamics (MD), with a focus on the challenges associated with replacing n-hexane with ethanol. MD simulations with a coarse-grained force field (Martini 3) were conducted to examine the behavior of phospholipid mono/bilayers with and without triacylglycerol in various solvents, including water, absolute and aqueous ethanol (with 0%–10% water content by weight), and n-hexane. Trilinolein and phospholipids with 16–18 carbon tails and 0–2 unsaturations were considered. The degree of unsaturation and tail size of phospholipids did not significantly affect bilayer formation in water. However, they influenced bilayer organization, as measured by the order parameter, bilayer thickness, and area. The phospholipid bilayer, composed of 1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine (POPC), exhibited a well-defined structure in water, partial disruption in ethanol, and complete disruption in n-hexane. The presence of triacylglycerol had no effect on phospholipid monolayers in water but increased lipid disorder in ethanol. Minor amounts of water in ethanol did not significantly alter the behavior of the lipid layers. MD simulations, combined with artificial intelligence, identified and quantified the formation of micelles during the degumming process, both in conjunction with n-hexane extraction and independently as a function of water concentration. The volume and number of micelles were strongly influenced by the water content. Molecular dynamics in food engineering is relatively limited and scarce because of the complex nature of the systems. However, this study successfully demonstrates its applicability in this context.

对植物油萃取和脱胶的分子水平机制的了解仍然有限。本研究旨在利用分子动力学(MD)研究这些过程,重点关注用乙醇替代正己烷所带来的挑战。研究人员使用粗粒度力场(Martini 3)进行了 MD 模拟,以考察磷脂单层/薄膜在各种溶剂(包括水、绝对乙醇和乙醇水溶液(按重量计含水量为 0%-10% )以及正己烷)中含或不含三酰甘油的行为。研究考虑了碳尾数为 16-18 和不饱和度为 0-2 的三油酸甘油酯和磷脂。磷脂的不饱和程度和尾部大小对水中双分子层的形成没有显著影响。但是,它们会影响双分子层的组织,这可以通过阶次参数、双分子层厚度和面积来测量。由 1-棕榈酰-2-油酰-sn-甘油-3-磷酸胆碱(POPC)组成的磷脂双分子层在水中表现出清晰的结构,在乙醇中部分破坏,在正己烷中完全破坏。三酰甘油的存在对水中的磷脂单层没有影响,但会增加乙醇中的脂质紊乱。乙醇中少量的水不会明显改变脂质层的行为。MD 模拟与人工智能相结合,识别并量化了脱胶过程中胶束的形成,既包括正己烷萃取,也包括水浓度的独立函数。胶束的体积和数量受水含量的影响很大。由于系统的复杂性,分子动力学在食品工程中的应用相对有限和匮乏。然而,这项研究成功地证明了分子动力学在这方面的适用性。
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引用次数: 0
Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry 用豌豆蛋白制造高级乳剂及其在食品工业中应用的最新进展
IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2023-08-03 DOI: 10.1002/aocs.12729
Xiaojiao Li, Hao Cheng, Li Liang

Food emulsion is one of the major systems in the food industry, which exists in spreads, dressings, creams, sauces, dips, and beverages. Recently, there has been an active search for suitable plant protein sources to replace animal proteins for the fabrication of advanced emulsion systems in the food industry. Pea protein is getting more and more attention as a good emulsifier in the food industry because of its low cost, low allergy, rich nutrition, and good functionality. This review summarizes recent studies on the fabrication and utilization of these advanced emulsions with pea proteins, including nanoemulsions, Pickering emulsions, high internal phase emulsions, and double emulsions. A brief description of emulsifying property of pea protein is given, then the formation and properties of each type of pea protein emulsions are described, and finally, the potential applications of pea protein as an emulsifier in commercial food products are introduced. A particular emphasis is given to the utilization of pea protein as an emulsifier and these advanced pea protein emulsions for the delivery of bioactive components, 3D printing, and production of market products.

食品乳液是食品工业的主要系统之一,存在于涂抹酱、调味品、奶油、调味汁、蘸酱和饮料中。最近,人们一直在积极寻找合适的植物蛋白来源来替代动物蛋白,以制造食品工业中的高级乳液体系。豌豆蛋白因其低成本、低过敏性、丰富的营养和良好的功能性成为食品工业中越来越受关注的乳化剂。本综述总结了最近有关用豌豆蛋白制造和利用这些先进乳剂的研究,包括纳米乳剂、皮克林乳剂、高内相乳剂和双乳剂。首先简要介绍了豌豆蛋白的乳化特性,然后描述了每种豌豆蛋白乳液的形成和特性,最后介绍了豌豆蛋白作为乳化剂在商业食品中的潜在应用。其中特别强调了利用豌豆蛋白作为乳化剂和这些先进的豌豆蛋白乳液来输送生物活性成分、3D 打印和生产市场产品。
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引用次数: 0
Heated and unheated lupin protein-grape seed extract conjugates stabilizing and structuring high internal phase oil-in-water emulsions 加热和非加热羽扇豆蛋白-葡萄籽提取物共轭物稳定和构建高内相水包油乳剂
IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Pub Date : 2023-08-01 DOI: 10.1002/aocs.12727
Cristhian Rafael Lopes Francisco, Marluci Palazzolli Silva, Fernando Divino Oliveira Júnior, Tatiana Porto Santos, Rosiane Lopes Cunha

Plant-based high internal phase oil-in-water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet-droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)-grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC-stabilized emulsions at high GSE concentrations showed oil release, whereas all HC-stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet-droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC-stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′).

植物基水包油高内相乳液(HIPE)是一种前景广阔的脂肪替代品。然而,如何生产出具有更好粘弹性能的稳定 HIPES 是食品工业面临的一项挑战。将植物蛋白(如羽扇豆蛋白分离物)与酚类化合物(如葡萄籽提取物中的原花青素)共轭,并进行适度热处理(或不进行热处理),是调整蛋白质表面特性的潜在方法,因此也是调整液滴-液滴相互作用的潜在方法,而这种相互作用驱动着 HIPE 的粘弹性特性。因此,我们制备了未加热(UHC)和加热(85°C,15 分钟)(HC)羽扇豆蛋白(LPI)-葡萄籽提取物(GSE)共轭物,并将其用于稳定 HIPE。用 Turbiscan 和离心分离法对储存 56 天的稳定性进行评估,并不能反映 HIPE 在加工条件下的动力学稳定性。在剪切条件下,高 GSE 浓度的 UHC 稳定乳液会出现油释放,而所有 HC 稳定 HIPE 都会释放油。然而,GSE 浓度的增加和热处理改善了 HIPE 的粘度和储存模量(G′),这可能是由于 UHC 和 HC 稳定型 HIPE 中的液滴-液滴相互作用分别源于亲水和疏水作用。这项关键性研究证实,将植物蛋白与 GSE 共轭并进行热处理可改善 HIPE 的粘弹性能,并生产出质地更优(G′更高)的 HIPE。
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引用次数: 0
Crystallization and polymorphic behaviors of cocoa butter alternatives: A review 可可脂替代品的结晶和多态性研究进展
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-07-28 DOI: 10.1002/aocs.12730
María Regina Ramos Ramos, Víctor Alonso García Londoño, Virginia Borroni, Roberto Jorge Candal, María Lidia Herrera

Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso-solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co-crystallization and polymorphic transitions of co-existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.

尽管可可脂(CB)具有显著的物理特性,但其高昂的价格、生长困难和消费量的增加一直是探索替代或改进它的主要动机。从热带黄油、它们与植物油的混合物或海洋脂肪中获得的脂肪系统作为可可脂等价物(CBE)、增稠剂(CBEx)、替代品(CBS)的潜力,已经深入研究了CB、替代剂(CBR)或改良剂(CBI)的物理化学性质并将它们与CB的物理化学性能进行了比较。脂肪系统的TAG组成是决定脂肪结晶和多态性行为以及应用适用性的关键因素。通过等立体图分析,与CB相比,具有高浓度TAG StOSt、StOA或StOB和低浓度POP的脂肪显示出与CB的一些不相容性和更复杂的多态性行为。与CB相比,POO、StOO和AOO等低熔点TAG的存在也导致了物理行为的显著差异。在这些脂肪体系中,共结晶和共存固溶体的多晶型转变被报道。一些研究的脂肪系统可能表现为CBE。然而,它们中的大多数在糖果产品中具有作为CBS、CBR、CBEx或CBI的潜力。研究报告了分馏和酯交换工艺与改变TAG组成的相关性,以及寻找合适的加工条件和添加剂以扩大脂肪应用的必要性。
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引用次数: 0
Phosphorus flow in production of soy protein concentrate and isolate from defatted soybean flour 脱脂豆粉中大豆浓缩蛋白和分离蛋白生产中的磷流动
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-07-19 DOI: 10.1002/aocs.12726
Shuchi Singh, Vijay Singh

Implications of excess phosphorus (P) in waste streams obtained from soy-based protein preparation processes on the environment and their potential utilization as P-source are two significant understudied areas. Soybean-based protein ingredients for food products retain comparatively enhanced functional properties and are cheaper than other plant-based proteins. Soybean protein can be extracted and utilized as a food ingredient primarily by preparing soy protein concentrates (SPC) and soy protein isolates (SPI) from soybean meal/defatted soy flour (DSF). In a typical soybean processing facility, along with the soy products and soy-protein preparations, the recovery of phosphorus as a coproduct will enhance the economic feasibility of the overall process as the recovered P can be used as fertilizer. In this study, the SPC and SPI were prepared from the DSF following widely used conventional protocols and P flow in these processes was tracked. In SPC production, ~59% of the total P was retained with SPC and ~34% was in the aqueous waste streams. For SPI process ~24% of total P was retained with SPI and ~59% went in the waste solid residue (~40%) and aqueous streams (~19%). About 80%–89% P removal from the waste aqueous streams was achieved by Ca-phytate precipitation. This work demonstrated that in the process of SPC and SPI preparation the phosphorus from the waste aqueous streams can be precipitated out to avoid subsequent eutrophication and the waste solid residue with ~40% P can be reused as a P-fertilizer as other applications of this residue are unspecified.

大豆蛋白制备过程中产生的废液中过量磷(P)对环境的影响及其作为P源的潜在利用是两个尚未充分研究的重要领域。用于食品的大豆蛋白成分保持了相对增强的功能特性,并且比其他植物蛋白便宜。大豆蛋白主要通过从豆粕/脱脂豆粉(DSF)中制备大豆浓缩蛋白(SPC)和分离大豆蛋白(SPI)来提取和用作食品原料。在典型的大豆加工设施中,与豆制品和大豆蛋白制剂一起,磷作为副产物的回收将提高整个过程的经济可行性,因为回收的磷可以用作肥料。在本研究中,从DSF中按照广泛使用的常规工艺制备SPC和SPI,并跟踪了这些工艺中的P流。在SPC生产过程中,总磷的~59%被SPC保留,而~34%在水废流中。在SPI工艺中,总磷的约24%被SPI保留,约59%进入废渣(约40%)和水流(约19%)。采用植酸沉淀法对废水中磷的去除率可达80% ~ 89%。本研究表明,在SPC和SPI制备过程中,废水流中的磷可以沉淀出来,避免后续的富营养化,含磷~40%的废渣可以作为磷肥再利用,因为该废渣的其他用途尚未确定。
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引用次数: 0
Novel bisphosphonates via castor oil 蓖麻油制备新型双磷酸盐
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-07-16 DOI: 10.1002/aocs.12723
Effrat L. Fayer, Emily Rosen, Diana M. Cermak, Steven C. Cermak

Hydroxy fatty acids (HFAs) have long been a staple component of feedstock oils with uses ranging from motor oils to food to pharmaceuticals. Castor oil, which contains the HFA ricinoleic acid as its principal component, is the most widely used source of HFA in the world. In addition, bisphosphonates are a functional moiety that has been shown to display a variety of industrial applications, ranging from use in water softeners to osteoporosis drugs, primarily due to their affinity for the calcium ion. We have long been interested in the modification of ricinoleic acid from castor oil to phosphorus derivatives, including α-hydroxy phosphonates and phosphonic acids, and have now accomplished the synthesis of a family of ricinoleic-derived bisphosphonates: one that retains the cis alkene found in ricinoleic acid and one where the alkene has undergone hydrogenation. These compounds have been produced in high yields and high purity and the synthesis of these compounds is reported.

羟基脂肪酸(HFAs)长期以来一直是原料油的主要成分,用途从机油到食品再到药品。蓖麻油以蓖麻油酸为主要成分,是世界上使用最广泛的蓖麻油酸来源。此外,二膦酸盐是一种功能性部分,已被证明具有多种工业应用,从用于软水剂到骨质疏松症药物,主要是由于其对钙离子的亲和力。长期以来,我们一直对蓖麻油将蓖麻油酸改性为磷衍生物(包括α-羟基膦酸酯和膦酸)感兴趣,现在已经完成了蓖麻油酸衍生的双膦酸酯家族的合成:一个保留了蓖麻油酸中的顺式烯烃,另一个烯烃经过氢化。这些化合物以高产率和高纯度生产,并报道了这些化合物的合成。
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引用次数: 0
Evaluation of the contents and ratios of five fractionated proteins to elucidate the protein composition in soybean seeds 评价大豆种子中5种蛋白质的含量和比例,以阐明大豆种子中的蛋白质组成
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-07-12 DOI: 10.1002/aocs.12725
Masahiro Sugiyama, Masahiko Samoto, Takashi Ichinose, Akihiro Nakamura, Kentaro Matsumiya, Yasuki Matsumura

Selecting suitable soybean cultivars is important for food processing and exploring their endowment with desirable physiological functions. We applied the fractionation method previously established to compare soy protein composition among cultivars to promote such a selection. More than 95% of the proteins in soybean cotyledons were extracted from 13 soybean cultivars using a high-concentration salt solution. The extracted proteins were fractionated into five fractions, namely oil body-associated protein (OBAP), polar lipid-associated protein (PLAP), globulins (11S and 7S), and whey by centrifugation after tuning the solubility behavior of the proteins with various solutions. Protein species in each fraction were analyzed by SDS-PAGE. Protein content in the total extract and five fractions was quantified to characterize the protein composition of soybean cultivars. The correlation between the protein content of each fraction and the total protein in cotyledon was investigated. A strong positive correlation was found only for the 11S fraction (r = 0.82), followed by a positive correlation in the 7S fraction (r = 0.65). Thus, we surmised that the increased protein content in soybean was due to increased globulin content. Furthermore, the calculation of the average ratio of protein content in each fraction indicated the globulin fraction (7S and 11S) to be 52%, the lipophilic protein fraction (OBAP and PLAP) to be 33%, and the whey fraction to be 13%. The preparation method employed in this study is a promising tool for efficiently comparing the protein composition of soybean cultivars to evaluate the potential use of cultivars for food production.

选择合适的大豆品种对食品加工和探索具有理想生理功能的大豆品种具有重要意义。我们采用先前建立的分馏方法来比较大豆品种之间的蛋白质组成,以促进这种选择。用高浓度盐溶液提取13个大豆品种的大豆子叶中95%以上的蛋白质。通过调节蛋白质在不同溶液中的溶解度,离心分离得到油体相关蛋白(OBAP)、极性脂质相关蛋白(PLAP)、球蛋白(11S和7S)、乳清等5个组分。通过SDS-PAGE分析各组分的蛋白种类。对大豆总提取物和5个部位的蛋白质含量进行了定量分析,以表征大豆品种的蛋白质组成。研究了各组分蛋白质含量与子叶总蛋白质含量的相关性。仅11S段存在显著正相关(r = 0.82), 7S段存在显著正相关(r = 0.65)。因此,我们推测大豆中蛋白质含量的增加是由于球蛋白含量的增加。计算各组分中蛋白质含量的平均比值,球蛋白部分(7S和11S)为52%,亲脂蛋白部分(OBAP和PLAP)为33%,乳清部分为13%。本研究所采用的制备方法是一种很有前景的工具,可以有效地比较大豆品种的蛋白质组成,以评估品种在食品生产中的潜在利用价值。
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引用次数: 0
Calculation of the solid fat content of vegetable fats using the Hildebrand equation 用希尔德布兰德方程计算植物脂肪的固体脂肪含量
IF 2 4区 农林科学 Q2 Chemical Engineering Pub Date : 2023-07-11 DOI: 10.1002/aocs.12724
Hermanus Martinus Schaink

Vegetable fats are complex multi-component mixtures of triglycerides. Here, the solidification behavior of a few vegetable fats is calculated using the Hildebrand equation. This calculation assumes, in the liquid phase, ideal mixing of the different components, in combination with literature data about the temperatures and enthalpies of fusion of the individual triglycerides. It further assumes a decomposition of the triglyceride blend into binary blends dissolved in an inert solvent. The solid fat content is calculated as function of the temperature, for only all α and only β and only β' crystal modifications. The minor triglyceride components are explicitly included in the calculation. The calculated solid fat contents for cocoa butter, palm oil, inter-esterified palm oil and palm kernel olein oil are compared to pNMR data, reported in the literature. The standard deviations between calculated and experimental solid fat content lie between 4% and 14%. Temperature ranges are found, in which specific crystal modifications match to the pNMR data for the solid fat content. These temperature ranges are found to be consistent with literature data obtained using x-ray diffraction. As a by-product, the calculation presented here, enables the construction of scenarios that describe which triglyceride solidifies in which temperature interval.

植物油是复杂的多组分甘油三酯混合物。这里,用希尔德布兰德方程计算了几种植物油的凝固行为。这个计算假设,在液相中,不同组分的理想混合,结合文献中关于单个甘油三酯的温度和融合焓的数据。它进一步假设甘油三酯混合物分解成溶解在惰性溶剂中的二元混合物。固体脂肪含量作为温度的函数,只计算所有α和β和β'晶体修饰。次要的甘油三酯成分明确地包括在计算中。计算出的可可脂、棕榈油、间酯化棕榈油和棕榈仁油的固体脂肪含量与文献中报道的pNMR数据进行了比较。固体脂肪含量计算值与实验值的标准差在4% ~ 14%之间。在温度范围内,特定的晶体修饰与固体脂肪含量的pNMR数据相匹配。这些温度范围与用x射线衍射得到的文献数据一致。作为一个副产品,本文给出的计算可以构建描述甘油三酯在哪个温度区间固化的情景。
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Journal of the American Oil Chemists Society
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