Friction and adsorption properties of normal and high-oleic soybean oils

The steel/steel boundary friction properties of soybean oil (SBO) and high-oleic soybean oil (HOSBO) are compared. HOSBO is significantly more saturated than SBO and more oxidatively stable. Changes in degree of unsaturation affect lateral interactions of adsorbate molecules, which in turn affects their adsorption and, hence, their boundary lubrication properties. To investigate this possibility, the free energies of adsorption (ΔG _ads) of SBO, HOSBO, and methyl laurate (ML) were determined from the analysis of friction-derived adsorption isotherms using the Langmuir and Temkin adsorption models. The results showed a stronger adsorption for the vegetable oils than for ML, an indication of multiple interactions between the ester groups of the triglycerides and the steel surface. The result also showed no difference in the ΔG _ads values of SBO and HOSBO obtained using either the Langmuir or Temkin models. This was interpreted as an indication of the lack of appreciable net lateral interaction between triglyceride adsorbates.     

Concentration of tocopherols from soybean sludge by supercritical carbon dioxide

A supercritical fluid extraction method has been applied to test the feasibility of tocopherol concentration from soybean sludge with carbon dioxide at temperatures and pressures ranging from 35 to 70°C and 200 to 400 bar, respectively. The supercritical solubility of the esterified soybean sludge was over 4–6 times greater than that of the original soybean sludge. By a simple batch-type one-stage method the tocopherols in the esterified soybean sludge could be concentrated up to 40 wt%. The overall results of the present study show that soybean sludge initially containing about 13–14 wt% tocopherols may require a countercurrent multistage column to be highly and effectively concentrated.     

高纯大豆卵磷脂的制备

采用氧化铝柱层析法,以95%乙醇-氨水(100∶1,体积比)为洗脱剂分离纯化大豆卵磷脂,用高效液相色谱法测定卵磷脂纯度。目的产物纯度93.4%,得率86.6%。为柱层析法工业化生产卵磷脂提供了实验依据。     

Thermoplastic extrusion—the mechanism of the formation of extrudate structure and properties

Systems processed by thermoplastic extrusion can be regarded as heterophase polymer melts of incompatible water-plasticized biopolymers. In the process of thermoplastic extrusion, proteins and polysaccharides are melted at high pressure and temperature below the temperature region of their thermal decomposition. Dispersed particles of these systems can be deformed in flow. The mixed-melt anisotropic structure, formed in flow, is fixed by rapid conversion of the melt jet that lets the extruder die from a viscous state to a rubber-like state and then to a glassy state caused by cooling and drying. Incompatibility of proteins and polysaccharides in their water-plasticized melt mixtures impacts on structure formation and texturization during thermoplastic extrusion. Presented at the 20th ISF World Congress and 83rd AOCS Annual Meeting and Expo, May 10–14, 1992, Toronto, Ontario, Canada.     

Enzymatic modification of canola/palm oil mixtures: Effects on the fluidity of the mixture

The bioreactor system to interesterify edible oils and fats at an ultra-micro aqueous phase of 100 ppm and less was investigated. The adsorption of lecithin, together with lipase onto a carrier, was effective for conducting the interesterifying reaction efficiently for oils and fats in micro aqueous phase. To improve the handling properties of palm oil at rather low temperature, palm oil was blended with canola or soybean oil, and then these blended oils were modified by enzymatic selective interesterification in a solvent-free, ultra-micro aqueous bioreactor system with an immobilized lipase that had 1,3-positional specificity. The effects of enzymatic interesterification were confirmed by triglyceride determination, by solid fat content profiles and by cloud point profiles, which were also compared to products of chemical interesterification. The improvement in the fluidity of blended oils with canola oil by the enzymatic reaction was bigger than with soybean oil, and chemical interesterification had no effects on the fluidity of blended oils.     

The effect of the N-linked glycans on structural features and physicochemical functions of soybean β-conglycinin homotrimers

β-Conglycinin is a trimeric protein consisting of three subunits, α,α′,and β, which are N-glycosylated. The α and α′ subunits contain extension regions in addition to core regions common to all subunits. We purified homogeneous trimers consisting of only α, α′, or β from mutant soybean cultivars containing β-conglycinin lacking one or two subunits: α homotrimers from an α′-lacking mutant, α′ homotrimers from an α-lacking mutant, and β homotrimers from an α-and α′-lacking mutant. Structural features and physicochemical functions of the three homotrimers were examined and compared with those of recombinant homotrimers having no N-linked glycans. The native homotrimers have secondary structures very similar to those of the recombinant ones. In analogy with the recombinant homotrimers, the native ones exhibit different thermal stabilities from one another (β>α′>α), and the native α and α′ homotrimers exhibit better solubility, emulsifying ability, and heat-induced association than the native β homotrimer. Further, the N-linked glycans contribute to solubilities of the three subunits at low ionic strength (μ=0.08) and to the emulsifying ability of the native β homotrimer. N-Linked glycans also prevent heat-induced associations of the native α and α′ homotrimers but do not contribute to the secondary structure and the thermal stability of β-conglycinin.     

α-Tocopherol alteration of soybean antiherbivory toTrichoplusia ni larvae

The antioxidant vitamin E, -tocopherol, was tested as a candidate elicitor of alterable antiherbivory in soybean plants against cabbage looper larvae. Although a nonspecific antioxidant, vitamin E proved elicitory to the involved sulfhydryl-dependent receptor-energy transducer protein in soybean plasma membrane. Effects of -tocopherol were dependent on dosage, time, and space in the plant. The observed elicited effects were all decreases in herbivory. The best negative phytochemical correlate of looper feeding was the percentage of increased total HPLC peak area of extractables from elicited as compared to nonelicited leaves. Some specific compounds, e.g., glyceollins, were quantitatively major components of the total profile of secondary metabolites.     

Preparation, characterization and mechanical properties of epoxidized soybean oil/clay nanocomposites

New epoxidized soybean oil (ESO)/clay nanocomposites have been prepared with triethylenetetramine (TETA) as a curing agent. The dispersion of the clay layers is investigated by X-ray diffraction (XRD) and transmission electron microscopy (TEM). XRD and TEM data reveal the intercalated structure of ESO/clay nanocomposites has been developed. The thermogravimetric analysis exhibits that the ESO/clay nanocomposites are thermally stable at temperatures lower than 180 °C, with the maximum weight loss rate after 325 °C. The glass transition temperature, T_g, about 7.5 °C measured by differential scanning calorimetry (DSC) and T_g about 20 °C measured by dynamic mechanical study have been obtained. The difference in the T_g between DSC and dynamic measurements may be caused by different heating rate. The nanocomposites with 5-10 wt% clay content possess storage modulus ranging from 2.0×10⁶ to 2.70×10⁶ Pa at 30 °C. The Young's modulus (E) of these materials varies from 1.20 to 3.64 MPa with clay content ranging from 0 to 10 wt%. The ratio of epoxy (ESO) to hydrogen (amino group of TETA) greatly affects dynamic and tensile mechanical properties. At higher amount of TETA, the nanocomposites exhibit stronger tensile and dynamic properties.     

磷脂酶用于大豆油脱胶的研究

植物油的酶法脱胶是一种新的大豆油脱胶方法。利用新型微生物磷脂酶Lecitase Ultra进行大豆油脱胶的研究,探讨了若干操作参数对大豆油脱胶效果的影响,确定了该酶较优的反应条件:反应时间200 min,加酶量25 mg/kg,pH值4.8,温度46~48℃,大豆油含磷量能降到4.7 mg/kg。结果表明,Lecitase Ultra应用于植物油脱胶效果好且稳定,是一种更适宜于工业化应用的酶种。     

Oxidative stability of soybean oils with altered fatty acid compositions

The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms of peroxide values, conjugated dienoic acid values and sensory evaluations. Two of the soybean oils (Hardin and BSR 101) were from common commercial varieties. The other four soybean oils were from experimental lines developed in a mutation breeding program at Iowa State University that included A17 with 1.5% linolenate and 15.2% palmitate; A16 with 2% linolenate and 10.8% palmitate; A87-191039 with 2% linolenate and 29.6% oleate; and A6 with 27.5% stearate. Seed from the soybean genotypes was cold pressed. Crude canola oil was obtained without additives. All oils were refined, bleached and deodorized under laboratory conditions with no additives and stored at 60°C for 15 days. The A17, A16, A87-191039 and A6 oils were generally more stable to oxidation than the commercial soybean varieties and canola oil as evaluated by chemical and sensory tests. Canola oil was much less stable than Hardin and BSR 101 oils by both chemical and sensory tests. The peroxide values and flavor scores of oils were highly correlated with the initial amounts of linolenate (r=0.95, P=0.001). Flavor quality and flavor intensity had negative correlations with linolenate, (r=−0.89, P=0.007) and (r=−0.86, P=0.013), respectively.