• Bulletin of the Korean Chemical Society
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• v.24 no.7
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• pp.957-960
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• 2003

A method of preparation of magnetite nanoparticles in ordered systems, as in vesicle and microemulsion, consisting of soybean lecithin and water has been introduced. The size of magnetite grain was controlled by the content of soybean lecithin and size of liposomes in the systems. It was found by experiment that magnetite nanoparticles were formed inside the double layer vesicles. The magnetite nanoparticles were separated by magnetic separation and centrifugation and the dispersion of the magnetite nanoparticles prepared at 10% (w/w) soybean lecithin was particularly stable. The formation of pure magnetite nanoparticles was confirmed by analyses of XRD and electron diffraction pattern.

• Journal of Microbiology and Biotechnology
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• v.31 no.6
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• pp.840-846
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• 2021

To improve the bile salt and acid tolerance of probiotics against gastrointestinal stresses, we investigated the effects of soybean lecithin and whey protein concentrate (WPC) 80 on the bile salt tolerance of Lacticaseibacillus paracasei L9 using a single-factor methodology, which was optimized using response surface methodology (RSM). The survival rate of L. paracasei L9 treated with 0.3% (w/v) bile salt for 2.5 h, and combined with soybean lecithin or WPC 80, was lower than 1%. After optimization, the survival rate of L. paracasei L9 incubated in 0.3% bile salt for 2.5 h reached 52.5% at a ratio of 0.74% soybean lecithin and 2.54% WPC 80. Moreover, this optimized method improved the survival rate of L. paracasei L9 in low pH condition and can be applied to other lactic acid bacteria (LAB) strains. Conclusively, the combination of soybean lecithin and WPC 80 significantly improved the bile salt and acid tolerance of LAB. Our study provides a novel approach for enhancing the gastrointestinal tolerance of LAB by combining food-derived components that have different properties.

• Journal of the Korean Applied Science and Technology
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• v.10 no.2
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• pp.1-6
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• 1993

The blended oil was prepared from cottonseed oil and palm olien. The oxidative stability of blended oil after the addition of natural tocopherol and soybean lecithin during heating was investigated and the effects of lecithin were evaluated. The result obtained were as follows: 1. When the concentration of palm olein in blended oil during heating was increased, the oxidative stability was improved. 2. By both addition of natural tocopherol and soybean lecithin during heating in blended oil, induction period was considerably increased and residual ratio of tocopherol was high. 3. The oxidative stability of potato chips prepared from blended oil was higher in the prsence of lecithin than in the absence of it.

• Korean Journal of Agricultural Science
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• v.27 no.1
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• pp.54-62
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• 2000

This study was performed to evaluate the food technological properties according to different emulsion state of carthamus red pigment. For making emulsion, lecithin was used as an emulsifier and polyglycerol monooleate(PGMO) and polyoxyethylene sorbitan monooleate(Tween 80) were used as an assistant, and glycerin, distilled water and soybean oil were used as base materials respectively. Paprika stock solution was used for comparing carthamin on the rheological properties. The results were described as following: 1. Hunter L-value was not drastically increased until passed by 8 hours for glycerin, carthamin, and lecithin mixed sample. 2. Hunter a-value was higher at carthamin added sample than others. and b-value was higher to paprika added sample than others. 3. The viscosity, shear rate and shear stress levels in which glycerin was used as base material were higher than soybean oil or distilled water. 4. In which soybean oil was used as base material. lecithin was not affected on the rheological properties. But, in which glycerin was used. the lecithin was higher affected on carthamin than paprika. 5. The value of shear stress was increased both carthamin and soybean oil. However, that of shear rate was shown similar trends.

• Animal Bioscience
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• v.34 no.2
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• pp.192-197
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• 2021

Objective: The present study evaluated the preservation of ram semen at 0℃ using soybean lecithin with a Tris-fructose extender. Methods: Semen was collected by artificial vagina ejaculation from six rams with proven fertility. High quality ejaculates were diluted by soybean lecithin (0.25%, 0.5%, 0.75%, 1.0%, 1.25%) using Tris-fructose extender and control (Tris-fructose egg yolk extender), respectively. The ejaculates were diluted to a concentration of 5×108 sperm/mL, followed by cooling to 0℃ in 90 min and maintaining the temperature for 12 days. The diluted semen samples were examined and recorded for sperm progressive motility, acrosome integrity at 0, 24, 72, 144, 216, 288 h, respectively. Two hundred and twenty-three ewes were inseminated for 216 h with optimal soybean lecithin concentrated semen or control via trans-cervical insemination. Results: The results showed that there were no differences in sperm progressive motility at 0, 24, 72, and 144 h (p>0.05). After 216 h, the sperm progressive motility in the control group and 0.5% concentration groups was significantly higher when compared to 0.25% concentration (p<0.05). The 0.5% concentration group demonstrated the highest survival rate and had no difference with the control group (p>0.05). At 216 h, the sperm progressive motility of all groups was still above 50%. The acrosome integrity of all groups was decreased with prolongation of storage time, but there was no difference at each time point (p>0.05). There was no significant difference in the lambing rate and pregnancy rate between the 0.5% concentration group and the control group (p>0.05). Conclusion: These results suggest that ram sperm is capable of fertilization after preservation at 0℃ with 0.5% of soybean lecithin in Tris-based extender substituted for egg yolk and produce normal offspring after insemination.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.41-46
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• 1995

Changes of fatty acid composition and reaction rate were investigated according to reaction condition during partial hydrogenation reaction of soybean oil until its iodine value decreased from 134 to 110. The reaction conditions were varied in the range of from $170^{\circ}C$ to $210^{\circ}C$ of temperature, from 1.3 atm to 4.2 atm of pressure and from 0.005% to 0.1% of nickel concentration as catalyst. Lecithin was added in soybean oil to investigate the change of reaction rate. The result of addition of lecithin showed that reaction rate decreased to from 2 to 6 times in comparison with non-additive system.

• Korean Journal of Poultry Science
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• v.7 no.1
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• pp.23-29
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• 1980

The research was conducted to study the feeding value of crude soylecithin produced as by-products of soybean oil manufacturing in broiler ration. The results obtained were as follows. 1. The chemical composition, mineral composition, Vitamine contents and gross energy values of crude soy-lecithin were determined 2. No significant difference was observed for the body weight gain of broiler between control and lecithin groups of 3%, 6%, 9o/e and 12% addition. 3. Significant difference (P＜0.05) was observed for feed intake lecithin 12% composed with lecithin 6% and 9% group, However, no significant difference was found among control, lecithin 3%, 6%, and 9% groups. 4. No significant difference was found for feed conversion between treatments. However, the lowest figure 2.32 for lecithin 9% treatments, followed by 2.40 of lecithin 6% and 2.41 of lecithin 3% orderly. 5. The composition of moisture, crude protein and ether extract in broiler carcas ranged from 71.2 to 72.15%, from 15.93 to 16.45% and from 6.19 to 7.05% respectively. 6. The weight of abdominal fat and live fat in broiler caress ranged from 42.4 to 63.7 gm, and from 2.2 to 2.4gm respectively. difference between abdominal and live fat weight was showing in significant statistically. 7. The present data reveal that soy-lecithin as by-product of soybean oil manufacturing was valuable energy source.

• Nutritional Sciences
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• v.8 no.4
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• pp.237-241
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• 2005

The present study was performed to elucidate the hypocholesterolemic action of lecithin on the diet-induced hypercholesterolemia in rats. Male Sprague-Dawley rats (n=24) were fed lecithin-free (control) diet or diets containing $2\%\;or\;5\%$ lecithin for 4 weeks. Hypercholesterolemia was induced by adding $1\%$ cholesterol and $0.5\%$ cholic acid to all diets. No difference was found in food intake and body weight gain among groups. The lecithin treated groups showed significant improvement in the plasma levels of total cholesterol and LDL-cholesterol (p<0.05) compared to the control group, while the plasma triacylglyceride was not significantly affected 1he atherogenic index and HDL-cholesterol level were decreased in the lecithin groups. The diets with $2\%\;or\;5\%$ lecithin significantly decreased the activity of cholestetyl ester transfer protein (CETP) by $14\%\;or\;17\%$, respectively. Also, lecithin diets increased the activity of lecithin: cholesterol acyltransferase (LCAT). These results suggest that lecithin accounts for the hypocholesterolemic effect due to the decreased CETP activity and increased LCAT activity.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.381-389
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• 2002

The purpose of this study was to select an ingredient acting as a natural emulsifier to retard the retrogradation of rice cake by the measurement of mechanical characteristics of the cakes. For the purpose, Backsulgi, the most basic type of rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and the measurements and observations on the chromaticity, swelling power, pore ratio and cross-section were made. In addition, changes in the textural characteristics of Backsulgi samples were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2 and 3 days. The results of the study were as follows: 1. In terms of chromaticity, the Backsulgi samples added with egg yolk powder, raw soybean flour and parched soybean flour were higher in yellowness(b) than the controls. 2. Both swelling power and pore ratio of Backsulgies added with raw soybean flour were higher than those of controls. 3. A cross-sectional observation using an electron microscope indicated that rice flour particles of controls had uneven pores and were conglomerated in a large lump while Backsulgi samples of raw soybean flour or roasted soybean flour had large and even pores and showed loosened bonding to be transformed into a sponge shape. 4. In hardness, Backsulgi samples added with raw soybean flour had less changes in hardness than that of controls, indicating that the effect of retarding retrogradation was higher when the storage time got longer.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.390-398
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• 2002

The purpose of this study was to select a cake ingredient acting as an emulsifier to retard the retrogradation of rice cake commercially available. For the purpose, Backsulgi, a traditional Korean rice cake, was prepared by adding various ingredients having high contents of lecithin such as raw soybean powder, parched soybean powder, soybean oil, egg yolk powder, and then the changes in the sensory and textural characteristics of the cakes were determined while storing them at the temperatures of 4$\^{C}$ and 20$\^{C}$ for 0, 1, 2 and 3 days. Based on the sensory evaluation, Backsulgi samples added with raw soybean flour were significantly different in roasted nutty smell, roasted nutty taste, softness, moistness, cohesiveness and overall quality compared with the control in the longer storage time at 20$\^{C}$.