• 한국식생활문화학회지
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• 제21권6호
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

• 한국응용과학기술학회지
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• 제11권1호
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• pp.17-26
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• 1994

The present study was carried out in atheroscleorotic New Zealend white(NZW) rabbits. to evaluate the effect of dietary supplementation with Korean pinenut oil, on plasma total fatty acid composition. In study I, NZW rabbits were fed 10 weeks on a commercial chow diet supplemented with 5% of energy as fats(soybean oil or pinenut oil) or 10% of energy as fats(soybean oil or pinenut oil) with the addition of 1% cholesterol to the diet. Nineteen fatty acids ranged from myristic acid (14:0) to cervonic acid (22:6 ${\omega}3$) were identified in all the samples. The c5, c9, $c12{\sim}18$ : 3 acid was not reported in the fatty acid methyl ester profiles of each group because it was included in the linoleic acid peak. The major constitutent fatty acids in the chow diet group were linoleic acid, oleic acid, palmitic acid and ${\alpha}$-linolenic acid. In the cholesterol group, oleic acid, linoleic acid and palmitic acid were the major fatty acids. In plasma of cholesterol-fed animals, the levels of 16:1 ${\omega}$ 7 and 18:1 1 ${\omega}$ 9 were increased. Linoleic acid was the major fatty acid in soybean oil/cholesterol and pinenut oil/cholesterol groups. Plasma linoleic acid levels were significantly incresed from 4 to 6% by the supplementation of 5% soybean or 5% pinenut oil in the cholesterol diet for 5 weeks, compared to cholesterol group. Plasma 16 : 1 ${\omega}$ 7 levels in animals fed with 5 or 10% pinenut oils were significantly lower than in those fed cholesterol for 5 weeks. After 10 weeks on the soybean oil and pinenut oil diet there were no significant differences in the fatty acid composition. In study II, the fatty acid composition was not affected by the types or levels of oils supplemented for 5 weeks. After 10 weeks on the oil diets 16:1 ${\omega}$ 7 and 18:1 ${\omega}$ 9 were decreased in 10% soybean in oil/cholesterol and 10% pinenut oil/cholesterol groups, compared to cholesterol group.

• 한국식품영양과학회지
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• 제33권7호
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• pp.1175-1179
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• 2004

Scale-up하기 위하여 24시간동안 1：2：2의 몰 비율로 stirred-batch type reactor에서 합성된 재구성지질은 capric acid와 CLA를 각각 4.9 mol%와 4.1 mot% 함유하였다. 기능성 지방산인 capric acid와 CLA는 주로 TAG의 sn-1,3 position에 분포하였고, sn-2 position에는 linoleic acid가 대부분을 차지하였다. 재구성지질과 대두유의 요오드가는 각각 126와 114이었고, 비누화가는 각각 190과 194로 측정됨으로써, 재구성 지질의 TAG에서 capric acid의 함유를 확인할 수 있었다. 대두유와 재구성지질의 tocopherol함량은 각각 74.6 mg/100 g과 18.2 mg/100 g으로, 재구성지질의 tocopherol 함량은 대두유보다 약 76% 감소하였다. 색도분석 결과, 재구성 지질과 대두유간에 백색도(L＊)와 적색도(a＊)에서는 유의적 차이가 없었으나(p＜0.05),황색도(b＊)에서 재구성지질이 대두유보다 좀더 yellowness를 보이며 유의적 차이를 보였다. (p＜0.05). Reversed-phase HPLC 분석 결과, 재구성지 질에서 capric acid를 함유하고 있는 TAG형태의 partition number (PN)는 25∼37로 약 12.57 area%이었음을 확인하였다. 대두유의 주된 crystallization peak는 -57.86$^{\circ}C$C이었으나, capric acid를 4.9 mol% 함유하고 있는 재구성지질의 crystallization peak는 -52.78$^{\circ}C$로 대두유보다 결정화가 좀더 고온에서 일어났다.

• 생명과학회지
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• 제18권12호
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• pp.1665-1670
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• 2008

콩의 oil은 식량유지 자원으로서 매우 중요한 부분을 차지하고 있으며, 전세계 식용유의 22%를 콩 oil이 차지하고 있으며 식품에서 매우 중요한 영양학적인 요소이다. 이중 불포화지방산은 지방산 중에서 종자 구성물질들은 polygenetic 형질들로 되어있다. 본 시험은 큰올콩과${\times}$신팔달콩의 RIL 계통과 SSR marker를 이용하여 유전자지도를 작성하고, 이를 바탕으로 불포화지방산의 함량과 관련된 양적형질 유전자좌(QTLs)를 탐색하였다. Oleic acid 함량과 관련된 QTLs는 7개의 연관군에서 8개의 마커가 확인되었으며, linoleic acid는 5개의 연관군에서 7개의 마커가 확인되었다. 그리고 linolenic acid는 5개의 연관군에서 각각 하나씩의 마커가 확인되었다. 본 시험의 결과 불포화지방산에 공통적으로 나타난 QTL은 연관군 C1과 L이었다.

• Asian-Australasian Journal of Animal Sciences
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• 제22권9호
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• pp.1311-1319
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• 2009

An experiment was conducted to determine the effects of soybean oil supplementation replacing tallow in pig diets at different stages of growth. One hundred and twenty crossbred (Landrace${\times}$Yorkshire${\times}$Duroc) pigs weighing 18 kg on average were selected. Pigs were randomly allotted to 12 pens of 10 pigs (5 pigs of each sex) each. Three pens were assigned to each of the four treatments: TA; tallow diet, TA-SO-80; switched from tallow to soybean oil diet at 80 kg average body weight, TA-SO-45; switched from tallow to soybean oil diet at 45 kg average body weight, and SO; soybean oil diet. Treatment SO was significantly lower in ADG than tallow diets (TA, TA-SO-80 and TA-SO-45) during the grower period (18 to 45 kg). However, treatment SO showed greatest compensation in ADFI and ADG during the finisher-2 period (after 80 kg body weight). ADFI and ADG and Gain/Feed for the total period were not significantly different among treatments. Loin area, back fat thickness, firmness and melting point of back fat were not significantly different. The levels of total cholesterol and low density lipoprotein+very low density lipoprotein cholesterol in serum were significantly lower in treatment SO than in treatments TA-SO-45, TA-SO-80 and TA. The level of serum triglyceride linearly increased as the length of the tallow feeding period increased. Serum immunoglobulin-G (IgG) level was significantly higher in the soybean oiltreatment than in other treatments. Major fatty acid composition of short rib muscle and back fat were significantly influenced by treatments. Contents of ${\alpha}$-linolenic acid (C18:3) and docosahexaenoic acid (DHA, C22:6) linearly increased as the soybean oil feeding period increased. In conclusion, soybean oil can be supplemented to the diet of pigs without significant effects on growth performance and carcass characteristics. The level of polyunsaturated fatty acids (PUFA), especially $\omega-3$ fatty acids in the carcass was increased by soybean oil supplementation.

• 한국환경성돌연변이발암원학회지
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• 제15권2호
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• pp.140-147
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• 1995

For studying the effect of different dietary fats on carcinogenesis, fatty acid composition of membrane and lipid peroxidation were measured. Male Sprague-Dawley rats were fed on diet containing 15%(w/w) beef tallow or soybean oil. A single dose of 50 mg 2-AAF/kg B.W. was injected i.p. in each diet group 10 times. Rats were sacrifled after 1, 5, 10, and 15 weeks from the first injection. By 2-AAF injection, !ipid peroxidation increased slightly compared to control group. The rats fed on different fats had similar MDA production and those fed on soybean oil had slightly higher free radical concentration measured by ESR. In young rats, iipid peroxidation level was high and hydroxy radical production was higher in soybean oil group than in beef tallow group. With age, the lipid peroxidation values were decreased initially then increased. The fatty acid composition in microsomal membrane was reflected by dietary fatty acid composition. In soybean oil group, monoenoic acid was lower and polyunsaturated fatty acid was higher than beef tallow group. Linoleic acid contents showed the most discrepancy among groups. By 2-AAF treatment, iinoleic acid content and unsaturation index increased in soybean oil group. But in beef tallow group, there was no difference in fatty acid contents.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• Journal of Biosystems Engineering
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• 제43권3호
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• pp.219-228
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• 2018

Purpose: This study evaluated the feasibility of a near-infrared spectroscopy technique for the rancidity prediction of soybean oil. Methods: A near-infrared spectroscopy technique was used to evaluate the rancidity of soybean oils which were artificially deteriorated. A soybean oil sample was collected, and the acid values were measured using titrimetric analysis. In addition, the transmission spectra of the samples were obtained for whole test periods. The prediction model for the acid value was constructed by using a partial least-squares regression (PLSR) technique and the appropriate spectrum preprocessing methods. Furthermore, optimal wavelength selection methods such as variable importance in projection (VIP) and bootstrap of beta coefficients were applied to select the most appropriate variables from the preprocessed spectra. Results: There were significantly different increases in the acid values from the sixth days onwards during the 14-day test period. In addition, it was observed that the NIR spectra that exhibited intense absorption at 1,195 nm and 1,410 nm could indicate the degradation of soybean oil. The PLSR model developed using the Savitzky-Golay $2^{nd}$ order derivative method for preprocessing exhibited the highest performance in predicting the acid value of soybean oil samples. onclusions: The study helped establish the feasibility of predicting the rancidity of the soybean oil (using its acid value) by means of a NIR spectroscopy together with optimal variable selection methods successfully. The experimental results suggested that the wavelengths of 1,150 nm and 1,450 nm, which were highly correlated with the largest absorption by the second and first overtone of the C-H, O-H stretch vibrational transition, were caused by the deterioration of soybean oil.

• KSBB Journal
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• 제23권6호
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• pp.509-512
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• 2008

원료물질인 대두유를 산가수분해하여 지방산의 함량을 분석한 결과 linoleic acid, oleic acid, palmitic acid, stearic acid의 함량순으로 분석되었다. 동일한 조건하에 대두유의 가수분해반응 전화율을 조사한 결과 Candida rugosa와 Candida cylindracea 에서 유래된 효소인 CR-E와 CC-E가 Lipase 16, Novozyme 871과 Lipolase-100 L보다 2배이상 높았다. 따라서 CR-E와 CC-E를 선정하여 반응조건에 대한 실험을 수행하였다. CR-E와 CC-E의 경우 비슷한 결과를 보여, pH $3{\sim}6$, $35-45^{\circ}C$, 물과 대두유의 중량비가 3.3 이상이었을 때가 최적인 반응조건이었으며 95% 이상의 높은 전화율을 나타내었다.

• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.