• 한국작물학회지
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• 제47권
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• pp.175-185
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• 2002

Rapeseed(Brassica napus L.) is an important oil crop as a vegetable oil, concentrated feed and industrial materials. The name "canola" was registered in 1979 by the Western Canadian Oilseed Crushers Association to describe "double-low" varieties. Double low indicates that the processed oil contains less than 2% erucic-acid and the meal less than 3mg/g of glucosinolates. Today annual worldwide production of rapeseed is approximately 35 million tons on 24 million hectares. China accounts for 33% of the world production and the European Economic Community for nearly 32%. Canola ranks 3rd in production among the world's oilseed crops following soybeans, sunflowers, peanuts and cottonseed. The recent advances in genomics and in gene function studies has allowed us to understand the detailed genetic basis of many complex traits, such as flowering time, height, and disease resistance. The manipulation of seed oil content via transgene insertion has been one of the earliest successful applications of modern biotechnology in agriculture. For example, the first transgenic crop with a modified seed composition to be approved for unrestricted commercial cultivation in the US was a lauric oil, rape-seed, grown in 1995. There were also some significant early successes, mostly notably the achievement of 40% to 60% lauric acid content in rapeseed oil, which normally accumulates little or no lauric acid. The name "$\textrm{Laurical}^{TM}$" was registered in 1995 by Calgene Inc. Nevertheless, attempts to achieve high levels of other novel fatty acids in seed oils have met with much less success and there have been several reports that the presence of novel fatty acids in transgenic plants can sometimes lead to the induction of catabolic pathways which break down the novel fatty acid, i.e. the plant recognizes the "strange" fatty acid and, far from tolerating it, may even actively eliminate it from the seed oil. It is likely that, in the future, transgenic oil crops and newly domesticated oil crops will both be developed in order to provide the increased amount and diversity of oils which will be required for both edible and industrial use. It is important that we recognize that both approaches have both positive and negative points. It will be a combination of these two strategies that is most likely to supply the increasing demands for plant oils in the 21st century and beyond.ant oils in the 21st century and beyond.

• 한국식품조리과학회지
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• 제13권2호
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• pp.87-91
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• 1997

방사구와 비방사구에서 채취한 달걀 난황을 배소·압착하여 얻은 난황유를 Folch법으로 정제한 후 gas chromatography로 지방산 조성을 분석한 결과는 다음과 같다. 난황유의 총지질과 중성지질의 지방산 조성은 oleic acid, palmitic acid, linoleic acid 순으로 주성분을 이루었고, 당지질은 palmitic acid, oleic acid, stearic acid, lauric acid 순으로, 인지질은 oleic acid, lauric acid, palmitic acid 순으로 주성분을 나타냈다. 포화지방산 함량은 방사구 보다 비방사구에서 약간 높았고, 포화지방산에 대한 불포화지방산의 비율(USFA/SFA)은 비방사구보다 방사구에서 높았다.

• Journal of Magnetics
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• 제20권3호
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• pp.317-321
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• 2015

In this paper, magnetorheological fluids (MRFs) based on micro-sized iron particles dispersed in silicone oil are presented. The iron particles are modified by adding different ratios of oleic acid and lauric acid as surfactants to the suspensions. Lauric acid was found to reduce the stability of the MRFs, and more lauric acid results in a higher rate of sedimentation. Further study showed that the formation and structure of lauric acid may result in the sedimentation of micrometer-sized particles. Meanwhile, the electro-resistance of MRF in this paper shows a decrease from beyond $6000M{\Omega}$ to $190{\Omega}$ with an increase in the external field from 0 mT to 400 mT.

• 한국식품영양과학회지
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• 제41권3호
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• pp.362-368
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• 2012

본 연구에서는 국내 유통되는 커피 크리머와 커피믹스의 수분 함량과 지방 함량을 측정하고 지방의 지방산 조성을 분석하였고 관능평가를 수행하였다. 커피 크리머의 수분 함량은 1.9~4.5%, 지방 함량은 15.4~28.5%이었다. 인스턴트 커피믹스의 수분 함량은 1.1~2.8%, 지방 함량은 7.7~14.0%이었다. 14개 커피 크리머 제품 중 12개 제품의 지방은 포화지방산이 90% 이상으로 조성되어 있었는데, lauric acid, myristic acid, palmitic acid 순서로 많았다. 나머지 2개 제품의 지방은 포화지방산이 50%, 단일불포화지방산이 39%, 다중불포화지방산이 10%로 이루어져 있었다. 커피믹스 11개 제품의 지방은 포화지방산이 99~100%를 차지하고 있었는데, lauric acid, myristic acid, palmitic acid의 순서로 많았다. Lauric acid와 myristic acid의 함량이 높은 제품은 coconut oil이나 palm kernel oil에서 유래되었다고 볼 수 있으며, palmitic acid, oleic acid, linoleic acid의 함량이 높은 제품은 palm oil(PO)을 지방 원료로 사용하였다고 볼 수 있다. 지방산 조성 분석을 바탕으로 지방산 조성의 특성에 따라 5가지 제품을 선택하여 관능 평가를 수행한 결과, 향과 맛 그리고 전반적인 기호도는 lauric acid가 많이 함유된 커피 크리머를 첨가한 커피가 유의적으로 좋은 평가를 받았으며(p<0.05), palmitic acid, oleic acid, linoleic acid의 함량이 높은 커피크리머는 전반적인 기호도 면에서 유의적으로 낮은 평가를 받아(p<0.05), PO의 원료를 많이 함유할수록 커피의 맛에 안좋은 영향을 주는 것을 알 수 있었다. Hydrogenated coconut oil(HCO)과 PO의 배합 비율을 다르게 하여 제조한 커피 크리머로 만든 커피를 관능 평가한 결과, HCO의 비율이 높을수록 전반적인 기호도에서 높은 평가를 받았다. 따라서 커피 크리머에 함유된 지방이 커피의 맛에 영향을 주는 것을 알 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제18권9호
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• pp.1522-1528
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• 2008

The morphogenetic behavior of a tropical marine Yarrowia lipolytica strain on hydrophobic substrates was studied. Media containing coconut oil or palm kernel oil (rich in lauric and myristic acids) prepared in distilled water or seawater at a neutral pH supported 95% of the cells to undergo a transition from the yeast form to the mycelium form. With potassium laurate, 51 % of the cells were in the mycelium form, whereas with myristate, 32% were in the mycelium form. However, combinations of these two fatty acids in proportions that are present in coconut oil or palm kernel oil enhanced the mycelium formation to 65%. The culture also produced extracellular lipases during the morphogenetic change. The yeast cells were found to attach to the large droplets of the hydrophobic substrates during the transition, while the mycelia were associated with the aqueous phase. The alkane-grown yeast partitioned more efficiently in the hydrophobic phases when compared with the coconut oil-grown mycelia. A fatty acid analysis of the mycelial form revealed the presence of lauric acid in addition to the long-chain saturated and unsaturated fatty acids observed in the yeast form. The mycelia underwent a rapid transition to the yeast form with n-dodecane, a medium-chain aliphatic hydrocarbon. Thus, the fungus displayed a differential behavior towards the two types of saturated hydrophobic substrates.

• Fisheries and Aquatic Sciences
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• 제5권3호
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• pp.165-171
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• 2002

This study was conducted to investigate the effects of dietary lipid sources on survival, growth anc body composition of snail (Semisu1cospira gottschei). Three replicate groups of snail (average weighing 152mg) were fed the diets containing different lipid sources such as lauric acid (LA), squid liver oil (SO), linseed oil (LO), corn oil (CO), SO+ LO, SO+CO, LO+CO and SO+LO+CO for 8 weeks. Survival was not affected by dietary lipid sources (p>0.05). Weight gain of snail fed the SO, SO+LO and SO+LO+CO diets was significantly higher than that of snail fed the LA and LO diets (P<0.05), and the lowest weight gain was observed in snail fed the LA diet (P<0.05). No significant difference was found in crude lipid content of edible portion in snail fed the different diets (P>0.005). Contents of 12:0, 18:2n­6, 18:3n-3 and 20:5n-3 from snail fed the LA, CO, LO and SO diets were higher than those from snail fed the other diets, respectively (p<0.05). The highest 22:6n-3 content was observed in snail fed the SO+ LO but was not significantly different from that of snail fed the SO, SO+CO and SO+LO+CO diets (p>0.05). The n-6 highly unsaturated fatty acids such as 20:4n-6 and 22:4n-6 contents of snail were not affected by dietary lipid sources (p>0.05). These results suggested that squid liver oil and mixture of squid liver oil and linseed and/or corn oil are good dietary lipid sources for the normal growth of snail. However lauric acid may not be a good lipid source for snail diet.

• 한국전기전자재료학회논문지
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• 제19권3호
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• pp.233-239
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• 2006

Two different nanofluids were prepared by dispersing $Al_{2}O_3$ nanoparticles in transformer oil after hydrophobic surface modification. The agglomerated alumina nanoparticles with diameters from ${\mu}m$ to mm were ball-milled and then treated with surfactants such as lauric acid, stearic acid and oleic acid. The surface characteristics of modified nanoparticles were examined by FTIR spectroscopy. It showed that the hydrophobicity of nanoparticles was caused by esterification between hydroxyl groups on the particle surface and functional groups of surfactant. The shape and size distribution of ball-milled particles were analyzed by TEM and PSA. The results compared with the primary particles indicated that the size distributions of nanoparticles were dependant on milling times. The dispersion stability of modified nanoparticles dispersed in oil was highly dependent on the composition and amounts of surfactants.

• 대한가정학회지
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• 제24권3호
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• pp.119-127
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• 1986

To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

• 한국식품영양과학회지
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• 제35권6호
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• pp.721-728
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• 2006

본 연구에서는 시중에 유통되는 일반 '아이스크림' 22개 제품과 프리미엄 '아이스크림' 10개 제품, '아이스밀크' 22개 제품, '샤베트' 4개 제품, '비유지방 아이스크림' 11개 제품과 '빙과류'인 '비유제품 아이스크림' 5개 제품을 수집하여, 이들 아이스크림 제품류에서 추출한 지방의 조지방 함량과 지방산조성을 분석하였다. 일반 '아이스크림', 프리미엄 '아이스크림', '아이스밀크'에는 지방이 각각 $5{\sim}11%,\;13{\sim}17%,\;2{\sim}10%$ 함유되어 있었다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에는 지방이 각각 $2{\sim}7%,\;4{\sim}11%,\;1{\sim}2%$함유되어 있었다. 일반 '아이스크림' 22개 제품 중 14개 제품, 프리미엄 '아이스크림' 10개 모든 제품, '아이스밀크' 22개 제품 중 11개 제품에서 분리한 지방에는 포화지방산이 $63{\sim}75%$, 트랜스지방산이 $2{\sim}5%$ 함유되어 있었는데, 이는 우유나 버터에 있는 지방과 유사한 조성이었다. 그러나 일반 '아이스크림' 8개 제품과 '아이스밀크' 11개 제품에서 추출한 지방에는 lauric acid가 각각 $11{\sim}28%$와 $11{\sim}34%$ 함유되어 있었는데, 이는 우유나 버터의 지방을 조성하고 있는 lauric acid 함량보다 3배 이상 높은 값으로서 유지방만을 지방원료로 사용하였다고 보기는 어렵다. 이들 19개 제품 중에서 5개 제품에서만 유지방 이외에 '야자유'나 '정제가공유지'를 사용하였다고 표시하였다. '샤베트', '비유지방 아이스크림', '비유제품 아이스크림'에서 분리한 지방에는 포화지방산이 각각 $81{\sim}92%,\;76{\sim}99%,\;84{\sim}99%$ 함유되어 있었으며, lauric acid가 각각 $33{\sim}34%,\;17{\sim}45%,\;27{\sim}46%$로써 가장 많은 부분을 차지하고 있었다.

• 한국식품영양과학회지
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• 제32권6호
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• pp.795-800
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• 2003

우리 나라의 해안지역 및 전국의 산야에 분포하고 있는 노간주나무는 예로부터 열수추출하거나, 알코올로 추출하여 민간요법에 이용해온 예는 다수 있으나, 현재에는 그 이용여부가 보고된 바 없다. 노간주나무의 잎 및 열매로부터 추출한 지질의 물리화학적 특성을 규명하기 위하여 노간주나무의 잎과 열매의 지질의 일반성분 및 지방산 조성을 분석하고 굴절률, 산가, 검화가, 요오드화가, 인 함량 등을 측정하였다. 노간주나무의 열매로부터 추출한 지질의 경우, 산가는 91.04, 요오드가는 133.60, 굴절률은 1.4724, 검화가는 82.38, 불검화가는 15.52, 인 함량은 11.02 ppm이었다. 열매의 지방산조성을 분석한 결과, 8월에 채취한 시료로부터 추출한 지질에서는 중쇄 지방산인 lauric acid 및 caprylic acid 등이 약 50% 정도 차지하고 있었으나, 열매의 성수기에 접어드는 10월에 채취한 시료에는 전체 지방함량중 linoleic acid가 47.64%, linolenic acid가 17.55%, oleic acid가 16.05%, palmitic acid가 11.19%의 순으로 계절에 따른 지방산의 분포 및 조성비가 상이한 것으로 나타났다. 노간주나무의 열매로부터 SPME를 이용하여 추출한 정유성분의 휘발성성분의 조성을 GC-MSD로 분석한 결과, 주된 향기성분은 $\beta$-myrcene, $\alpha$-pinene, $\beta$-farnesene, $\beta$-cubebene, limonene 등이었으며, transcaryophyllene, $\alpha$-terpinolene 등과 camphene, sabinene, $\beta$-pinene, ${\gamma}$-terpinene, 1,4-terpineol, $\alpha$-fenchyl acetate, 2-undecanone, neryl acetate, jupinene, $\delta$-cadinene, germa acrene, farnesol 등이 검출되었고 원자방출검출기 (AED)를 이용하여 분석한 결과, 특이적인 황화합물 및 질소화합물 등이 검출되지 않았다.