• Applied Biological Chemistry
• /
• v.17 no.4
• /
• pp.247-256
• /
• 1974

The Merit variety of soybean (Glycine max L.), harvested in 1971 was germinated in the dark at $21{\sim}25^{\circ}C$ for 10 days. The soybean sprout were divided into cotyledons and seedling axis and subjected to the determination of lipoxygenase activity and fatty acid composition of triglycerides, free fatty acids, phosholipids and crude fat fractions at two-day intervals during the germination periods. The results are summarized as follows 1) The lipoxygenase activity in cotyledons declined sharply after second day, but the activity in seedling axis inclined slightly after second day. However, the decrease of lipoxygenase activity in cotyledons coincided with decrease of linoleic and linolenic acids in cotyledons and increase of lipoxygenase activity in seedling axis coincided with increase of those acids in seedling axis. 2) The iodine value of neutral fat in cotyledons decreased continuously, but the iodine value of the neutral fat in seedling axis remained almost constant. iodine value in cotyeldons was greater than in seedling axis. 3) In the fatty acid composition of triglycerides in cotyledons, palmitic acid did not changes significantly, stearic acid increased continuously, oleic acid changed irregularly, linoleic and linolenic acids continuously decreased significantly. But in the fatty acid composition of triglycerides in seedling axis, palmitic acid remained unchanged, linoleic and linolenic acids slightly increased continuously, stearic and oleic acids changed irregularly. 4) Composition of free fatty acids in cotyledons and seedling axis changed irregularly, suggesting that all fatty acids produced by hydrolysis of triglycerides by lipase are used(or either biosynthetic Purpose or energy Production at random. 5) Fatty acids with odd-numbered carbon chain were not detected in the triglycerides and free fatty acid fractions during the germination periods, suggesting that all fatty acids are utilized as $C_2$-unit in degradation and biosynthesis. 6) The changes of fatty acids composition of Phospholipid in cotyledons and seedling axis during the germination were similar to these of triglyceride fraction.

• Korean journal of food and cookery science
• /
• v.14 no.5
• /
• pp.535-540
• /
• 1998

Changes in fatty acids and free amino acids of raw .ed tongue sole (RRT) and dried red tongue sole (SRT). were analyzed after steaming, boiling, or baking. 1. RRT was composed of moisture 78.4%, ash 1.2%, crude lipid 1.1%, and crude protein 18.3%. 2. The main fatty acid of RRT and SRT were palmitic acid (21.5%) and lignoceric acid (43.1%) which cover 64.5% of total fatty acid. Steamed RRT or SRT had higher content of fatty acids than boiled or baked ones. 3. The main free amino acids of RRT or SRT were glutamic acid (14.9%), aspartic acid (12.2%), Iysine (10%), leucine (8.4%), and arginine (6.8%) covering more than 52.3% of total free amino acids.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.3
• /
• pp.266-271
• /
• 1991

The salted and dried mullet roe was manufactured by the conventional processing method. The processing conditions were the salting with soybean sauce of 10% NaCl, 1.2cm of thickness, 3m/sec of air velocity, 70% of RH and $20^{\circ}C$ of wind-drying temperature for 20 days. The fractional compositions of free and bound lipids were classified in neutral, Glyco - and phospholipids of the processed roe. The fatty acid content of glycolipids was measured during processing and storage. Major fatty acids of glycolipids were $C_{16:0},\;C_{18:1}\;and\;C_{18:2}$ whose total amount was 7.71mg/100mg occupying 77% of the total fatty acids of glycolipids. The ratio of unsaturated fatty acid to the saturated fatty acid of bound glycolipids was 2.09 and that of free glycolipids was as low as about 0.92. The rations of the polyenoic acids to the monoenoic acids were very low as 0.10-0.78. The essential fatty acids of bound glycolipids were 4.32mg/100mg and a very much decreased content of 1.46mg/100mg at 9 week storage time.

• Fisheries and Aquatic Sciences
• /
• v.8 no.2
• /
• pp.43-50
• /
• 2005

We evaluated the nutritional composition of the siphon of the surf clam Tresus keenae in regard to the presence of nitrogenous [amino acids, nucleotides and their related compounds, total creatinine, betaine, trimethylamine oxide (TMAO), and trimethylamine (TMA)] and non­nitrogenous compounds (sugars and organic acids), lipid fatty-acid composition, and occurrence of minerals. The content of total free amino acids was 660.27 $\pm$ 7.94 mg/100 g, and the predominant amino acids were arginine, alanine, sarcosine, glycine, and glutamic acid. These amino acids accounted for $71\;\%$ of the total free amino acids. Among the nucleotides and their related compounds, inosine was the major component and comprised 40.38 $\pm$ 0.02 mg/100 g. Free amino acids were the largest contributor to total extracted nitrogen, comprising $49.94\%$, followed by total creatinine, betaine, nucleotides, and ammonia; the contribution of TMAO and TMA was small. For the non-nitrogenous compounds, malic acid, propionic acid, and succinic acid comprised the major portion of the ten kinds of organic acids detected, and the sugars found were glucose, maltose, and arabinose, which were estimated to be $147.0\pm7.15,\;34.45\pm1.09,\;and\;1.21\pm0.02\;mg/100\;g,$ respectively. The predominant minerals were Na and K, which comprised $11.43\pm1.06\;and\;9.46\pm1.02\;mg/100\;g,$ respectively. The major fatty acids were C22:6, C20:5, C23:0, C18:3, and C16:0 in the lipid fractions. The 23:0 level of glycolipid (GL) was the highest of any other lipid fraction. The amount of total polyunsaturated fatty acids (PUFA) in the lipid fractions was higher, ranging from $58.22\%\;in\;GL\;to\;77.1\%$ in phospholipid (PL), compared to the saturated and monounsaturated fatty acids. Of the n-3 fatty acids, C20:5 and C22:6 contributed $35.30-64.44\%$ of PUFA in the lipid fractions. The ratios of n-3 to n-6 PUFA in total lipid (TL), neutral lipid (NL), PL, and GL were 4.35, 4.26, 6.69, and 2.04, respectively.

• Applied Biological Chemistry
• /
• v.29 no.2
• /
• pp.122-129
• /
• 1986

The lipid compositions of corns produced in Korea were analyzed. Free and bound lipids of the corn kernels were fractionated, quantitated and compared by silicic acid column, thin layer and gas liquid chromatography. Corn kernels contained 5.02% total lipids, which is consisted of 4.09% free lipids and 0.93% bound lipids. Free lipids comprised of 89.61% neutral lipids, 3.75% glycolipids and 6.40% phospholipids, while bound lipids contained 14.26% neutral lipids, 46.06% glycolipids and 37.18% phospholipids. In the neutral lipids of free lipids, triglycerides were predominant (67.68%) and minor components such as esterified sterols, free sterols, free fatty acids, 1,3-diglycerides, 1,2-diglycerides were present. But in the neutral lipids of bound lipids, esterified sterols were not present and the contents of triglycerides were lower (47.68%) and free fatty acids were higher than those of free lipids. Among the phospholipids in free and bound lipids, phosphatidyl choline and phosphatidyl serines and phosphatidyl inositols were also present as minor components. The major fatty acids in the three lipid classes were linoleic, oleic and palmitic acids.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.2
• /
• pp.234-241
• /
• 1995

Effect of microwave heating on the oxidative stability of the soybean oil, sesame oil, butter and margarine were investigated by mearsuring fatty acids amout and tocopherol losses. The index for chemical properteis, free fatty acid, peroxide value, anisidine value, carbonyl value, conjugated diene and triene levels were also mearsured in the oil samples for 5, 10, 15 and 20 min of heating in a microwave oven. No significant difference was observed on the fatty acids composition in the fats and oils before and after microwave heating. During microwave treatment, the oxidative degradation of the tocopherols in the samples became greater with increasing heating time. The amount of tocopherols in the soild fats, butter and margarine, dropped drastically after 5 min of heating and reduced to 95% of their original levels after 20min heating ${\gamma}$-tocopherol in butter showed the most unstable states and completely destroyed during microwave treatment for 20min. On the other hand, 80% of tocopherols in the liquid oils were still remained after 5min of heating except $\delta$-tocopherol in sesame oil.

• Fisheries and Aquatic Sciences
• /
• v.12 no.1
• /
• pp.16-23
• /
• 2009

Lipids were extracted from marine rotifer, Brachionus rotundiformis in order to examine the functionality of lipid enzymatic modification. The fatty acids, palmitic, linoleic, oleic and stearic acids were the dominant forms accounting for approximately 35.8%, 21.5%, 15.9% and 7.7% of the total lipid content, respectively. Lipid fractions were categorized as neutral lipids (38.5%), glycolipids (45.9%) and phospholipids (17.6%), and after extraction from the rotifer were isolated by thin-layer chromatography (TLC) as free fatty acids (FFA), monoacylglycerol (MAG), diacylglycerol (DAG) and triacylglycerol (TAG). The production of polyunsaturated fatty acid (PUFA) concentrate from rotifer lipids was studied using lipase-catalyzed hydrolysis. In addition, rotifer lipids were modified by hydrolysis using lipases such as porcine pancreas, Candida rugosa and Rhizomucor miehei. The lipase from Rhizomucor miehei was effective in extracting linoleic acid (C 18:2), while the lipase from Candida rugosa was effective in palmitic acid (C16:0) extraction.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.1
• /
• pp.145-152
• /
• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.

• Korean Journal of Food Science and Technology
• /
• v.25 no.4
• /
• pp.373-378
• /
• 1993

A rapid gas chromatographic profiling method for the simultaneous analysis of free fatty and other acids was applied to vegetable oils. Oil samples were dissolved in dichloromethane and the free acids were extracted with saturated $NaHCO_3$ solution. The aqueous extract was acidified and then loaded onto the Chromosorb P column for the extraction. The acids were eluted with diethyl ether selectively from Chromosorb P column and were treated with triethylamine to prevent the losses of volatile acids. Several long chain fatty acids were detected from soybean oil, rice-bran oil, sesame oil and perilla oil. Various organic acids including odd number fatty acids were detected in crude oil, especially sesame oil. Arachidic acid from perilla oil and vanillic acid from sesame oil, which were not reported before were detected. The content ratio of free linoleic acid to oleic acid was $1.02{\sim}1.18$, which was similar to the reported data. When the GC profile of organic acids were simplified to their corresponding retention index spectra of bar graphical forms, they presented characteristic pattern of each vegetable oil that can be quickly recognized.

• Journal of the korean veterinary medical association
• /
• v.19 no.1
• /
• pp.54-61
• /
• 1983

The present paper describes a simple colorimetric determination method of serum or plasma free fatty acids in various animal for those who are in the laboratories unequiped with high-cost newer analysing equipments and for those clinicians with low-cost a