Über den Einfluß des Standortes und des Anbaujahres auf Protein- und Fettgehalt sowie das Fettsäuremuster bei unterschiedlichen Sojabohnensorten

Influence of Location and the Year of Planting on the Protein-and Fat-Content and Fatty Acid Pattern of Different Varieties of Soybeans The influence of location and the year of planting on the crude protein content and crude fat content, as well as on the fatty acid composition of soybean oil was investigated and statistically evaluated. These studies were carried out using 12 different materials that were collected during a cultivation period of 2–3 years from various locations in Germany, France, Italy and Turkey. In addition, 8 Asian varieties of soybean, 4 of which were grown in Hongkong and 4 in Sweden, were investigated as well.     

Der Einfluß der Umwelt auf Fettgehalt und Fettsäuremuster verschiedener Sonnenblumensorten

Environmental Effect on Fat Content and Fatty Acid Pattern of Different Varieties of Sunflower Crude fat content and fatty acid composition have been determined for two years on experimental crops of 8 and 15 varieties respectively of sunflower grown in two different locations in Central Europe and of one variety grown in East Africa. Crude fat content in fruits varied in the different locations (29% in Mozambique compared to 35% in Europe) and also from variety to variety (24.3% upto 45.1%). No correlation existed between the fatty acid composition and oil content. A distinct negative relationship was found between the linoleic and oleic acid content (r = –0.931). Under cold growth conditions an increase in linoleic acid content and a decrease in oleic acid was observed. Under dry and warm conditions during the short days at Mozambique, the level of linoleic acid was 46% compared to 72 in Europe. The corresponding values for oleic acid were on average 17% in Europe and 44% in Mozambique. Certain variational differences were observed, however, only to minute extent compared to locational differences.     

Die Variabilität des Protein- und Fettgehaltes sowie der Fettsäure-Zusammensetzung einzelner Sonnenblumenfrüchte innerhalb von Sorten und Linien

The Variability of Protein and Oil Content as well as the Fatty Acid Composition of Single Sunflower Seeds within Varieties and Lines From eight sunflower varieties 100 achenes were selected. Protein and oil content, as well as the share of hull, of each achenes was investigated. The fatty acid composition of some seeds with high or low oil content was investigated. The quality of seeds of open pollinated varieties from several countries was found to be distinctly genetically different. By means of selfings of the variety ?Vniimk”? genetical differences for the linoleic acid could be shown.     

Einfluß der Konfiguration der Fettsäuren auf die Eigenschaften von Seife

Effect of Fatty Acid Configuration on the Properties of Soap The effect of configuration of the hydrophobic chain of fatty acids C₁₀–C₁₈ on the properties of their alkali salts was studied. Furthermore, the effect of temperature on critical micelle concentration (CMC) and on alteration of surface tension at CMC, as well as the effect of chain length of the hydrophobic part on CMC were determined. At the same time, the effect of double and cis-trans configuration on CMC was studied. Also the foaming ability of the individual soaps and foam stability as well as the stability of the soaps were investigated.     

Einfluß der Bleicherde auf die Fettsäurebildung während der Bleichung

Effect of Bleaching Earth on the Formation of Fatty Acids during Bleaching Investigations were carried out with neutralized soybean and cottonseed oils in order to determine the effect of acid content of bleaching earths with different activities on the formation of free fatty acids during the adsorptive bleaching. The free fatty acid content of the oils under investigation decreased with increasing acidity of the highly active and moderately active bleaching earth. The increase in acid value of the oil during bleaching is essentially dependent on the duration of bleaching and amount of bleaching earth employed. The water content of the oil has no decisive effect.     

Protein- und Fettgehalte des Kornes sowie Fettsäuremuster und Tokopherolgehalte des Öles bei Sojabohnensorten von stark differenzierten Standorten

Protein and Fat Content of the Seed and Fatty Acid Pattern and Tocopherol Content of the Oil of Soybean Varieties from Distinctly Different Locations The investigations were carried out on material from five soybean varieties that were grown for two years at locations in Federal Republic of Germany, Austria, Turkey and Tunesia. Considerable differences were observed in protein and fat content, depending on variety, location and annual climatic conditions. The fatty acid composition of the oil was mainly influenced by location. Differences in tocopherol content of the oil resulted apparently from complex action of various factors.     

Biochemische und molekularbiologische Ansätze zur Veränderung der Fettsäurezusammensetzung des Rapsöls

Biochemical and Molecular Biological Approaches for Changing the Fatty Acid Composition of Rape Seed Oil For the technical usability of rape seed oil and uniform esterification of all three positions of the glycerol backbone with erucic acid is desired, which is not found in the varieties examined so far. Our enzymatic investigations revealed that this is especially due to the characteristics of the acyltransferase catalyzing the acylation of the C-2 position of the glycerol backbone. This enzyme is unable to utilize erucic acid as a substrate. The corresponding enzyme activity of Limnanthes douglasii, however, posseses the ability to incorporate erucic acid. To transfer this property to rape seed the corresponding gene has to be isolated. A gene isolation using antibodies or oligonucleotides requires the purification of the protein encoded by the gene, which up to now has failed. In parallel to our further efforts to purify the protein we have started to establish alternative methods of gene isolation based on the functional expression of cDNAs in microorganisms.     

Untersuchungen zur Polymerisation der Fettsäuren I. Einfluß der Reaktionsbedingungen auf den Verlauf des Polymerisationsprozesses

Investigations of the Polymerization of Fatty Acids I. An Influence of Reaction Conditions on the Course of Polymerization Process In the presented paper some technological conditions of the polymerization of rapeseed-oil fatty acids were studied. The temperature, water content and pressure had determinating influence on polymerization velocity when the bentonite type of catalyst was used. With respect to yield of dimeric fatty acids water content of 1 - 2 wt. % and pressure 0.4 - 0.6 MPa are the most favourable values. With temperature above 160 °C an increasing decarboxylation of fatty acids has taken place.     

Einfluß der Fütterung unterschiedlicher Öle und Fette auf das Fettsäurenmuster des Abdominalfettes von Broilern

Influence of Feeding of Different Oils and Fats on the Fatty Acid Pattern of the Abdominal Fat of Broilers The fatty acid pattern of the abdominal fat of broilers depends to a high degree on the fatty acid pattern of the ratio. It can be absolutely reasonable to change the fat component during the fattening period. But the exchange should have taken place at last till the end of the 3rd life week, because afterwards a sufficient alteration of the fatty acid pattern can not longer be achieved because of the increased embedment. Besides, there are fatty acids which are embedded only to a small amount. Erucic acid and stearic acid, as well as caprylic and capric acid belong to them. These fatty acids are obviously mostly transformed to oleic acid.     

Einfluß gestaffelter Rapssaatanteile im Legehennenfutter auf das Fettsäurenmuster des Eifettes unter besonderer Berücksichtigung der polyungesättigten Fettsäuren

Influence of Graded Levels of Rape Seed in Laying Hen Diets on the Fatty Acid Composition of the Yolk Fat with Special Consideration of the Polyunsaturated Fatty Acids Technical treated rape seed was evaluated as feed ingredient for laying hens and the influence of rape oil on the fatty acid composition of the egg yolks was also investigated. Rape seed levels of 7.5%, 15% and 22.5% were fed both to brown and white laying hens (Lohmann Brown, LB, and Lohmann Selected Leghorn, LSL, resp.). A depression in performance was recorded only with the highest rape inclusion level for the parameters feed conversion (LB-hens) and daily egg production (LSL-hens). The fatty acid composition of the egg yolk was influenced in a dose-response related manner. The percentage of the saturated fatty acids decreased with increasing levels of rape seed whereas the mono-unsaturated fatty acids and the n-6 polyunsaturated fatty acids were hardly influenced. The level of the polyunsaturated n-3 fatty acids was characterized by a strong dose-dependent increase. In addition, long chained polyunsaturated fatty acids of the n-3 family - not present in rape oil - were detected in the yolks.     

Sterin- und Fettsäurezusammensetzung in Keimölen

Sterol and Fatty Add Composition in Germ Oil The sterol and fatty acid composition of 10 various wheat samples and one maize sample were investigated as well in the germ as in the endosperm to determine characteristics for identity and purity controls. A constantly low content of stigmasterol and an extremely high total sterol content are criteria for pure wheat germ oil. Another characteristic is the presence of small amounts of 5-dihydrositosterol and 5-dihydrocampesterol from lipids of the endosperm in germ oils obtained by technology.     

Einfluß von Licht und Tocopherolgehalt auf die Oxidationsstabilität von Fettsäuremethylestern

Influence of light and contents of tocopherols on the oxidative stability of fatty acid methyl esters The oxidative stability of different plant oil based fatty acid methyl esters can be estimated by determining the induction period with the active oxygen method. Measuring the volatile and oil soluble acids for a long period preceding the induction period shows that the values are approaching a certain limit. Even if the esters do not differ dramatically in the composition of fatty acids it is a fact that the different production processes influence the amount of tocopherols significantly. The exclusion of light is more crucial than the exclusion of air when storing plant oil based fatty acid esters.     

Veränderungen der veresterten Fettsäuren des Serums und der Leber sowie des Cholesterins bei Ratten nach Applikation von Orotsäure und hepatotoxischen Stoffen

Changes in the Esterified Fatty Acids and Cholesterin in Serum and Liver of Rats after Application of Orotic Acid and Hepatotoxic Substances In experiments with female rats, changes in the content of esterified fatty acids and cholesterin in serum and liver were found after the application of ethionin and CCl₄. The therapeutic and preventive application of orotic acid was in some cases able to normalize the relation between the levels of these lipid fractions. The mechanism of action of all the substances involved on the metabolism of the lipids and proteins is discussed.     

Der Einfluß der Teilchengröße auf die scheinbare Verdaulichkeit von Sprühfett beim Schwein

Influence of Particle Size in the Apparent Digestibility of Sprayed Fat for Pigs The apparent digestibility of sprayed fat of various particle sizes was determined for 12 pigs with a weight of 60-70 kg. The test animals got exclusively a common trade feed with a fat addition of 10%. Each fraction was used for four animals. After a sufficient prefeeding in metabolism cages the quantitative collection of the droppings took place. The apparent digestibility was determined from the data of the raw fat analysis in feed and droppings after HCL digestion. The particle size of the sprayed fat has significantly influenced the apparent digestibility of the feed fat.     

Über den Einfluß der Begleitstoffe der Fettsäuren auf die Kinetik ihrer Hydrierung

Ta Influence of Concomitant Substances of Fatty Acids on the Kinetics of their Hydrogenation In the present paper the influence of concomitant substances of animal fats and their degradations components on the kinetics of the hydrogenation of free fatty acids of these fats was investigated. Our attention was directed to the balance of organic sulphur, phosphor and nitrogen compounds during high pressure splitting of fats, distillation of fatty acids and following hydrogenation. During the splitting process 70% of nitrogen and sulphur containing substances were degradated or removed, the content of phosphor containing substances didn't change basically. Another decrease of concomitant substances and their splitting products occurs during distillation of fatty acids. In the subsequent hydrogenation the content of phosphor containing compounds decreased significantly. Residual contents of amino acids and sulphur compounds were absorbed by the Ni-catalyst and contributed to the decrease of its activity. The effect of the confirmed substances on the decrease of its activity. The effect of the concomitant substances on the decrease of the hydrogenation velocity was confirmed by their addition to the fatty acids of sunflower oil after chromatographic isolation. This addition (concentration from 1 to 3%) lowered the reaction velocity up to 50%.     

Einfluß von Futterfetten und -lecithinen auf Parameter der Infektionsabwehr beim Absatzferkel, 2. Mitteilung: Der Einfluß von Soja- oder Eilecithinen

Influence of dietary fats and lecithins on parameters of defence against infection in weaned pigs; 2^nd communication: Influence of soy- or egg lecithin An experiment was conducted to investigate the effect of different phospholipid profiles on parameters of defence against infection. 30 weaned piglets were fed for 41 days with experimental diets containing soy lecithin (6%), egg lecithin (6%) or isoenergetic 13.8% corn starch (control) in the diet. Parameters of defence against infection were tested on experimental days 0, 11, 18, 25, 41. In comparison to the control group 6% of soy lecithin and 6% of egg lecithin in the diet significantly increased Nitroblue Tetrazolium-reductive potential on days 18 and 41, lysozyme concentrations on day 18 and granulocyte numbers on day 18 (nonspecific immunity). Feeding 6% soy- or egg lecithin compared to 13.8% starch decreased IgG concentrations and lymphocyte numbers (specific immunity). Most piglets fed diet containing egg lecithin caused diarrhea up to day 16 compared to the other experimental groups.