• Applied Biological Chemistry
• /
• v.40 no.4
• /
• pp.357-360
• /
• 1997

The biological activity of monoglycerides, diglycerides, triglycerides and free fatty acids were investigated by the rice inclination test that is specific bioassay for brassinosteroids. The experimental results revealed that some diglycerides, triglycerides and free fatty acids as well as monoglycerides showed positive response. ${\alpha}-Monoolein$ and diolein as active principles showed higher activity than indole-3-acetic acid at the same concentration. From the results, it can be confirmed that the active principles are related to olein which especially have a high activity.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.1038-1044
• /
• 1997

The mode of the combined effect of adipic acid and medium chain monoglycerides was investigated by using nine strain. Though monoglycerides alone had little antibacterial activity against gram negative strains, the combined use with adipic acid showed much higher activity against others of gram positive strains as well as gram negative strains. But exceptionally, it seemed difficult practically to prevent the growth of lactic acid bacteria completely by the combined use of adipic acid and monoglyceride. For yeast and mold, monoglycerides alone had a high activity but adipic acid had a little activity. In antibacterial mechanism, we thought that adipic acid acted on the cell envelope and then monoglyceride acted on the altered cell.

• Elastomers and Composites
• /
• v.56 no.4
• /
• pp.217-222
• /
• 2021

In this study, random polypropylene (rPP) was compounded with two of monoglycerides, namely, glyceryl monolaurate (GML) and glyceryl monostearate (GMS), as antifogging agents to improve its antifogging performance. rPP film samples were prepared by a film-casting method using a three-roll casting machine after melt blending through a twin screw extruder. With an increase in the monoglyceride content, the melt flow index for rPP films with GML and GMS increased, and their yield strength decreased. The incorporation of GMS in rPP was proven to be more effective in improving its physical properties than was rPP with GML. When GML and GMS were separately added to the rPP film at contents of more than 1 phr and more than 5 phr, respectively, the film exhibited antifogging performance.

• Korean Journal of Food Science and Technology
• /
• v.20 no.2
• /
• pp.236-244
• /
• 1988

The characteristics of ice cream, such as type-keeping viscosity, turbidity and stability of emulsion, were studied with the different composition of fatty acid of monoglyceride. The effect of saturated fatty acid of monoglycerides such as monolaurin, monomyristin, monopalmitin and monostearin on the characteristics of ice cream did not show any difference. The unsaturated fatty acid of monoglycerides, however, such as monocaprin and monoolein, was drastically enhanced the viscosity and easily happened the overrun of ice cream mixture which were resulted in the condensation of the fat droplet. Also the condensed fat droplet had the sterical network-structure. When the ratio of monostearin and monoolein becomed about 30:70, especially, it was confirmed the curdling of fat sphere increase to a maximun so that type-keeping and heat stability of ice cream were improved.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.2
• /
• pp.175-180
• /
• 1984

Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.1 no.1
• /
• pp.46-50
• /
• 1996

In order to design industrial scale reactors and proceises for multi-phase biocatalytic reactions, it is essential to understand the mechanisms by which such systems operate. To il-lustrate how such mechanisms can be modeled, the hydrolysis of the primary ester groups of triglycerides to produce fatty acids and monoglycerides by lipased (glycerol-ester hydrolase) catalysis has been selected as an example of multiphase biocatalysis. Lipase is specific in its behavior such that it can act only on the hydrolyzed (or emulsified) part of the substrate. This follows because the active center of the enzyme is catalytically active only when the substrate contacts it in its hydrolyzed form. In other words, lipase acts only when it can shuttleback and forth between the emulsion phase and the water phase, presumably within an interphase or boundary layer between these two phases. In industrial applications lipase is employed as a fat splitting enzyme to remove fat stains from fabrics, in making cheese, to flavor milk products, and to degrade fats in waste products. Effective use of lipase in these processes requires a fundamental understanding of its kinetic behavior and interactions with substrates under various environmental conditions. Therefore, this study focuses on modeling and simulating the enzymatic activity of the lipase as a step towards the basic understanding of multi-phase biocatalysis processes.

• 한국생물공학회:학술대회논문집
• /
• 2001.11a
• /
• pp.303-307
• /
• 2001

Operation conditions to maximize the hydrolysis of beef tallow was investigated by using the response surface method. In the response surface analysis, reaction temperature, pressure, and ratio of fat to water was considered as independent variables. The concentrations of triglycerides. diglycerides, monoglycerides and free fatty acids were considered as dependent. variables. The optimum conditions for the hydrolysis was as follows' the reaction temperature was $271^{\circ}C$, pressure 86 bar and ratio of fat to water was 106.08g / 133.93 g. The maximum concentration of free fatty acids was 96.49 % at these optimum conditions.

• Natural Product Sciences
• /
• v.15 no.2
• /
• pp.71-75
• /
• 2009

The great economic and social damage caused by unusual explosion of jellyfish population has attracted the attention of researchers. A chemical study on the bioactive components of the giant jellyfish Nemopilema nomurai led to the isolation of two new (1 and 2) and three known alkoxyglycerols (3 - 5), along with known monoglycerides (6 - 7) and fatty acids. Based on NMR and MS data, the structures of compounds 1 and 2 were elucidated as 1-O-[(Z)-tetradec-3-enyl]-sn-glycerol and 1-O-[(Z)-octadec-10-enyl]-sn-glycerol, respectively. The absolute configurations of compounds 1 - 7 were determined by comparison of specific optical rotation values with those reported. The isolated compounds were evaluated for suppressive effect on the proinflammatory mediators (NO, IL-6, and TNF-${\alpha}$) in murine macrophage cells. However, they were found inactive upto the concentration of 100 ${\mu}M$.

• Journal of the Korean Home Economics Association
• /
• v.25 no.4
• /
• pp.47-55
• /
• 1987

This study was designed to elucidate the lipid contents, neutral lipids components and fatty acid composition in fresh shellfishes, produced in Korea. Four kinds of shellfishes including sea mussel, short-necked clam, corb shell and and ark shell were selected according to the higher sales order and cheaper retail price at fish markets in Seoul in July 1985. The results abtained were as follows; 1. The average total lipid contents in four shellfishes were 2.3% by wet weight basis. The ratios of neutrial lipid, glycolipid and phospholipid in the total lipid were 51.1 : 4.9 : 44.0 in sea mussel, 66.0 : 3.2 : 30.8 in ark shell, 37.8 : 2.2 : 60.0 in short-necked clam and 54.5 : 2.0 : 53.5 in corb shell, 2. The average value of acid value, iodine value and unsaponifiables contents of total lipids were 1.3, 217.8, 92.0 and 20.3%, respectively. 3. The composition of the neutral lipids were triglycerides, esterified fatty acids, sterylesters, free sterols and monoglycerides in four shellfishes. 4. The major fatty acid composition of total lipids were palmitic, eicosapentaenoic, docosahexaenoic and palmitoleic acids in four shellfishes. The average total unsaturated fatty acids of total lipid were 64.5%, and $\omega$-3 highly unsaturated fatty acids were 27.0%. The average p/s Ratiio were 1.3.

• Korean journal of food and cookery science
• /
• v.13 no.2
• /
• pp.185-191
• /
• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.