DOI QR코드

DOI QR Code

Establishment of Winterizing Conditions and Analysis of Component Composition of Winterizing By-product in Corn Oil

옥수수기름의 탈납조건 확립 및 탈납부산물의 성분조성 분석

  • Published : 2007.10.31

Abstract

Optimal winterizing condition of com oil was cooling temperature of bleached oil from $105^{\circ}C$ to $40^{\circ}C$. Then, filtering it after keeping $1{\sim}2^{\circ}C$ by lowering the temperature gradually with treating perlite of 0.3%(w/w) amount about bleached oil and stirring. We could measure that triglyceride(TG) that extracted from lipid components from spent perlite(SP) obtained through filtration after winterizing by SACC method is major causing materials of clouding in com oil. The result of separating TG fraction by agentation TLC was that it classified into 4 kinds -U3, SU2, S2U, S3 type and the most were U3 type. From this, it's easy to identify cause of clouding in com oil is TG fraction and most of them form wax materials that can observed. The results were they kept clear appearance at $0^{\circ}C$ generally during 39.6 to 96.5 hours, especially the result of A sample that had the lowest temperature condition while they have some difference by condition of treating temperature.

옥수수기름의 적정 탈납조건은 $105^{\circ}C$의 탈색유를 $40^{\circ}C$로 냉각하고, 여기에 탈색유 대비 0.3%(w/w)의 퍼라이트를 투입하여 교반하며 점진적으로 온도를 낮추어 $1{\sim}2^{\circ}C$를 유지하여 12 시간이 경과한 후 이를 여과하는 방법이었다. 탈납 후 여과하여 얻어진 폐퍼라이트(spent perlite, SP)로부터 지방질 성분을 얻고 이로부터 SACC법에 의하여 89.6%의 triglyceride(TG) 획분을 얻어 이 물질이 옥수수기름의 주요 혼탁유발 물질임을 확인할 수 있었다. TG획분을 agentation TLC에 의하여 분리한 결과 U3, SU2, S2U, S3형 TG획분 4종이 분리되었으며, 대부분이 U3 형 이었다. 이로부터 옥수수기름에서 혼탁을 유발하는 원인물질은 TG획분 이며, 이 TG획분이 대부분 육안으로 관측되는 왁스물질을 형성함을 쉽게 확인할 수 있었다. 탈납유에 대한 냉각시험 결과는 냉각온도 처리조건에 따라 약간의 편차는 있었으나 전체적으로 $0^{\circ}C$에서 $39.6{\sim}96.5$ 시간 동안 맑고 투명한 상태를 유지하였고, 특히 온도조건이 가정 낮았던 A 시료에서 가장 우수한 결과를 나타내었다.

Keywords

References

  1. American Oil Chemists' Society. 1989. Official Method and Recommended Practices of AOCS, 4th. Ed
  2. Anderson, RA. 1970. 'Corn:Culture, processing and products'. AVI Publishing Co.,Westport, Connecticut
  3. Emken, EA. 1984. Nutrition and biochemistry of trans and positional fatty acid isomers in hydrogenated oils. Annu. Rev. Nutr., 4(2):339-345 https://doi.org/10.1146/annurev.nu.04.070184.002011
  4. Korea Food Industrial Association. 2005. Food Codex, p.259
  5. Lee, KB, Han, MK and Lee, MS. 1998. Effect of deodorizing temperature on physicochemical characteristics in corn oil. 2. Effect of deodorizing temperature on cold test and smoke point in corn oil. Korean J. Food Nutr., 11(1):6-10
  6. Lee, KB, Hong, M, Han, MK and Lee, MS. 1997. Effect of deodorizing temperature on physicochemical characteristics in corn oil. 1. Effect of deodorizing temperature on fatty acid and triglyceride composition in corn oil. Korean J. Dietary Culture, 12(2):189-193
  7. Lee, KB.1989. Effect of wax content and temperature on the appearance of turbidity in corn germ oil. Thesis of master degree in Dongguk University, Seoul, Korea
  8. Moore, CE, Roslyn B. Alfin-slater and Lilla A. 1980. Effects of trans fatty acids on serum lecithin ; cholesterol acyltransferase in rats. J. Nutr., 110(6):2284-2289 https://doi.org/10.1093/jn/110.11.2284
  9. Nazir, J, Moorecroft, J and Mishkel, MA. 1976. Fatty acid composition of margarines, Am. J. Clin. Nutr., 29(3):331-335 https://doi.org/10.1093/ajcn/29.4.331
  10. Rouser, G, Kritchervsky, G, Simon, M and Nelson, GJ. 1967. Quantitative analysis of brain and spinach leaf lipids employing silicic acid column chromatography and acetone for elution of glycolipids. Lipids, 2(1):37-42 https://doi.org/10.1007/BF02531998
  11. Saguy, I. and Dana, D. 2003. Integrated approach to deep fat frying : engineering, nutrition, health and consumer aspects. J. Food Engineering, 56(1):143-152 https://doi.org/10.1016/S0260-8774(02)00243-1
  12. Smith, LM, Dunkley, WL, Frank, Aand Dairiki, T. 1978. Measurement of trans and other isomeric unsaturated fatty acids in butter and margarine. J. Am. Oil Chem. Soc., 55(2):257-260 https://doi.org/10.1007/BF02676936
  13. Turkulov', J, Dlmlc, E, Karlovlc, DJ and Vuksa, V. 1986. The effect of temperature and wax content on the appearance of turbidity in sunflowerseed oil. J. Am. Oil Chem. Soc., 63(3):1360-1364 https://doi.org/10.1007/BF02679602