Acid Soybean Oil Research Articles

Replacement of fish oil in plant based diets for Pacific white shrimp ( Litopenaeus vannamei)

Due to economic pressures from high fish oil prices and from buyers and consumers requiring sustainable practices, the use of high levels of fish oils in aquafeeds is no longer desirable. The present study evaluated the replacement of marine fish oil (MFO) with alternative oils in a plant based diet. Litopenaeus vannamei juveniles (1.55 g) were stocked into 650 L circular tanks at 26 shrimp tank −1 and fed 13 experimental diets over a 58-day growth trial. Diets were formulated with soybean oil (SO) as replacement for MFO at inclusion ratios of 100:0, 50:50, 40:60, 30:70, 20:80, and 10:90 as MFO:SO. The next series of diets were formulated to keep n-3/n-6 ratios close to the ratio attained at 50% MFO replacement while removing MFO, this was done by increasing linolenic acid content through the use of linseed oil (LO), resulting in the following MFO:SO:LO ratios, 40:53.4:6.6, 30:56.9:13.1, 20:60:20, and 10:63.7:26.3. Three additional diets were evaluated which included a high LO (10:90 as MFO:LO) and a high soybean oil diet using a low linolenic acid acid soybean oil (LLSO) at a 10:90 ratio of MFO:LLSO. The final diet was a commercial diet which served as a reference. The results showed no statistically significant differences in final mean weight, growth, survival or FCR values of shrimp fed the various diets. Fatty acid (FA) profiles of tail muscle form shrimp fed the various lipid sources in general conformed to the lipids of the feed. Shrimp fed Diet 11, with 19.81 mg of linolenic acid per gram of diet had the highest amount of this FA in shrimp tail muscle (5.61 mg g −1 wet tissue) and a relatively high n-3/n-6 ratio of 1.15, but at the same time, practically the lowest content of eicosapentaenoic (4.07 mg g −1 wet tissue) and docosahexaenoic (2.04 mg g −1 wet tissue) acid among the dietary treatments. This response is typical for animals that cannot elongate and desaturate poly-unsaturated into highly-unsaturated FA (HUFA). As shrimp production was not influenced by lipid source or n-3/n-6 ratio, clearly a range of lipids could be used to support growth. However, as the optimal dietary approach for humans is to consume preformed n-3 HUFA by eating seafood, it would be best for farmed shrimp to retain high levels of n-3 HUFA and high n-3/n-6 ratios as found in wild caught shrimp.

Mutant alleles of FAD2-1A and FAD2-1Bcombine to produce soybeans with the high oleic acid seed oil trait

BackgroundThe alteration of fatty acid profiles in soybean [Glycine max (L.) Merr.] to improve soybean oil quality is an important and evolving theme in soybean research to meet nutritional needs and industrial criteria in the modern market. Soybean oil with elevated oleic acid is desirable because this monounsaturated fatty acid improves the nutrition and oxidative stability of the oil. Commodity soybean oil typically contains 20% oleic acid and the target for high oleic acid soybean oil is approximately 80% of the oil; previous conventional plant breeding research to raise the oleic acid level to just 50-60% of the oil was hindered by the genetic complexity and environmental instability of the trait. The objective of this work was to create the high oleic acid trait in soybeans by identifying and combining mutations in two delta-twelve fatty acid desaturase genes, FAD2-1A and FAD2-1B.ResultsThree polymorphisms found in the FAD2-1B alleles of two soybean lines resulted in missense mutations. For each of the two soybean lines, there was one unique amino acid change within a highly conserved region of the protein. The mutant FAD2-1B alleles were associated with an increase in oleic acid levels, although the FAD2-1B mutant alleles alone were not capable of producing a high oleic acid phenotype. When existing FAD2-1A mutations were combined with the novel mutant FAD2-1B alleles, a high oleic acid phenotype was recovered only for those lines which were homozygous for both of the mutant alleles.ConclusionsWe were able to produce conventional soybean lines with 80% oleic acid in the oil in two different ways, each requiring the contribution of only two genes. The high oleic acid soybean germplasm developed contained a desirable fatty acid profile, and it was stable in two production environments. The presumed causative sequence polymorphisms in the FAD2-1B alleles were developed into highly efficient molecular markers for tracking the mutant alleles. The resources described here for the creation of high oleic acid soybeans provide a framework to efficiently develop soybean varieties to meet changing market demands.

Use of SDA soybean oil in bakery applications

AbstractStearidonic acid (SDA) soybean oil is a sustainable, land‐based source of omega‐3 fatty acids. SDA soybean oil can be formulated directly into baked products or incorporated into shortening blends for use in a variety of baking applications. Little has been published in the scientific and other literature concerning the functional and sensory performance of baking applications comprising SDA soybean oil. In this article, we review work that has been done to evaluate the performance of SDA soybean oil in an array of bakery applications. Consumer acceptance data showed that incorporation of SDA soybean oil in application models such as bagels, breakfast bars, pastries, cookies, icings and chocolate coatings resulted in acceptable product functionality and flavor. The results also indicated that SDA soybean oil imparted functional and sensory attributes in baked products that were similar to commercial soybean oil.

Development of SNP assays associated with oleic acid QTLs in N00-3350 soybean

Increasing the amount of oleic acid in soybean oil would reduce the need for hydrogenation, a process that creates unhealthy trans fatty acids. A previous study mapped six oleic acid quantitative trait loci (QTLs) from N00-3350 (~550 g kg−1 oleic acid) on soybean chromosomes (Gm) 5, 17, 18, and 19, which corresponds to linkage groups (LG) A1, D2, G, and L, respectively. The objectives of this study were to develop high throughput assays to detect single nucleotide polymorphism (SNP) markers associated with these oleic acid QTLs. Several candidate genes that are putatively responsible for the oleic acid phenotype in N00-3350 were identified by BLAST searches against the soybean genomic assembly using the sequences of fatty acid synthesis genes from soybean and Arabidopsis. Putative accC-2 and KAS I genes were located in the region of the cqOle-001 on Gm05 (LG-A1). A putative KAS I gene was located in the region of the cqOle-003 on Gm18 (LG-G) and a putative accB-1 gene was located in the region of the cqOle-004 on Gm18 (LG-G). These fatty acid candidate genes and sequence-tagged sites were used to identify SNPs between N00-3350 and ‘Boggs’. Based on these SNPs, seven SimpleProbe probes for melting curve analysis were developed to rapidly identify the alleles from the mid-oleic acid soybean line N00-3350 at the desired loci. These assays provide a high-throughput and rapid SNP genotyping method which can be used to accelerate the development of mid-oleic acid content soybean cultivars.

Isomerization of Unsaturated Fatty Acids in Soybean Oil

Isomerization of Unsaturated Fatty Acids in Soybean Oil

Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: a systematic review

High stearic acid (STA) soybean oil is a trans-free, oxidatively stable, non-LDL-cholesterol-raising oil that can be used to replace trans fatty acids (TFAs) in solid fat applications. The objective was to assess the cardiovascular health effects of dietary STA compared with those of trans, other saturated, and unsaturated fatty acids. We reviewed epidemiologic and clinical studies that evaluated the relation between STA and cardiovascular disease (CVD) risk factors, including plasma lipids and lipoproteins, hemostatic variables, and inflammatory markers. In comparison with other saturated fatty acids, STA lowered LDL cholesterol, was neutral with respect to HDL cholesterol, and directionally lowered the ratio of total to HDL cholesterol. STA tended to raise LDL cholesterol, lower HDL cholesterol, and increase the ratio of total to HDL cholesterol in comparison with unsaturated fatty acids. In 2 of 4 studies, high-STA diets increased lipoprotein(a) in comparison with diets high in saturated fatty acids. Three studies showed increased plasma fibrinogen when dietary STA exceeded 9% of energy (the current 90th percentile of intake is 3.5%). Replacing industrial TFAs with STA might increase STA intake from 3.0% (current) to approximately 4% of energy and from 4% to 5% of energy at the 90th percentile. One-to-one substitution of STA for TFAs showed a decrease or no effect on LDL cholesterol, an increase or no effect on HDL cholesterol, and a decrease in the ratio of total to HDL cholesterol. TFA intake should be reduced as much as possible because of its adverse effects on lipids and lipoproteins. The replacement of TFA with STA compared with other saturated fatty acids in foods that require solid fats beneficially affects LDL cholesterol, the primary target for CVD risk reduction; unsaturated fats are preferred for liquid fat applications. Research is needed to evaluate the effects of STA on emerging CVD risk markers such as fibrinogen and to understand the responses in different populations.

Esterification of oleic acid in soybean oil on zeolite catalysts with different acidity

The catalytic activity of zeolites was studied in the esterification of oleic acid with methanol in soybean oil. The influences of acidity and pore structure of the zeolites were investigated in relation to conversion of the oleic acid on the zeolite catalysts. H + ion exchanged ZSM-5 (HMFI) and mordenite (HMOR) zeolites conducted with different Si/Al ratio were employed to examine an influence of acidity in the reaction. Conversion of oleic acid was about 80% on HMOR zeolites and HMFI(25) zeolite. The conversion of oleic acid was improved as the amount of acid site increased. The amount of acid site of the zeolites affected significantly the catalytic activity in the esterification of oleic acid.

Fatty-Acid composition of free-choice starter broiler diets

Two experiments were carried out to evaluate the inclusion of vegetable oils with different fatty acid content in starter and pre-starter broiler diets. In Experiment I 480 1- to 9-day-old male Ross 308 broilers were fed diets containing corn oil (CO), acid corn oil (ACO), linseed oil (LO) or coconut fat (CoF). Chicks were distributed according to a factorial 2x2x2arrangement (2 free fatty acids - FFA ) x (2 n6:n3 ratios) x (2 medium-chain fatty acids levels - AGMC). Performance responses and dry matter (DMM), crude protein (CPM), and crude fat (CFM) metabolizability were evaluated. In Experiment II, 480 1- to 20-day-old male Ross 308 broilers were offered the free choice of 2 different diets: with no fat addition, or with 10% addition of the following fat sources: CO, LO, CoF, soybean soapstock (SBS), acid soybean oil (ASO), or acid cottonseed oil (ACtO). Performance responses and diet selection were evaluated. In experiment I, there were no significant effects of the diets on performance, DMM, or CPM; however, the inclusion of FFA depressed CFM. In experiment II, there was a marked preference of birds of the diets with fat inclusion, leading to the selection of diets with more than 3100 kcal/kg ME in the period of 1 to 20 days, independently of fat source. The broilers selected the high fat and energy diets since the first days of age, which resulted in better bird performance.

Mid‐Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying

AbstractTo determine the frying stability of mid‐oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to 4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO.

Effect of Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil on Fatty Acid Intake

High stearic, low alpha-linolenic acid soybean oil (HSLL) has been developed via traditional breeding to serve as a substitute for partially hydrogenated soybean oils used in food manufacturing. The purpose of this study was to estimate the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999-2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to about 4-5% energy. Mean intakes of TFA could decrease from 2.5 to 0.9% energy, and intake of palmitic acid would remain unchanged. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the US diet consistent with current dietary recommendations.

U.S. Fatty Acid Intake after Substitution of High Stearic Low Linolenic Acid Soybean Oil for Hydrogenated Soybean Oil

High stearic, low α‐linolenic acid soybean oil (HSLL) has been developed to serve as a replacement for partially hydrogenated soybean oils used in food manufacturing. This study estimated the impact on fatty acid intake in the United States if HSLL were substituted for partially hydrogenated soybean oils used in several food categories where oil functionality is similar, including baked goods, shortenings, fried foods, and margarines. Using National Health and Nutrition Examination Survey (NHANES) data (1999–2002), baseline intakes of five fatty acids and trans fatty acids (TFA) were determined at the mean and 90th percentile of fat consumption. Then intakes of these fatty acids were determined after HSLL was substituted for 100% of the partially hydrogenated soybean oils used in these four food categories. The results show that baseline intake of stearic acid is 3.0% energy at the mean and 3.3% energy at the 90th percentile. Use of HSLL could increase stearic acid intake to 4–5% energy, which is well below the levels studied in numerous clinical trials that have shown no adverse effects on markers of cardiovascular health. Mean intakes of TFA could decrease from 2.5% to 0.9% energy and intake of palmitic acid could decrease slightly. Use of HSLL as a substitute for partially hydrogenated soybean oils would result in changes in the fatty acid composition of the U.S. diet consistent with current dietary recommendations.

Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy‐Based Snack Food

This study was conducted to develop a new soy-based food product that could utilize okara (a byproduct from soymilk production) and maximize the health benefits of okara for the consumer. A Japanese commercial okara snack product was used as a standard reference. Two types of dried okara powder, a commercially dried okara powder with 7.7% moisture content made from regular (lipoxygenase-present) soybeans and a partially dried okara with 44.3% moisture content made from lipoxygenase-free (LOX-null) soybeans, were used in this study. Commercial low saturated soybean oil and commercial low linolenic acid soybean oil were also used in the same formulation to compare and find the best formulation for a baked or deep-fat-fried soy-based food product. Two descriptive analysis studies were performed with a minimum of 15 trained panelists. Instrumental analyses with a Hunter Lab system and a TA.XT2i texture analyzer and chemical analysis were performed to compare with the sensory results. All the results were statistically analyzed. The baked product made from commercial low saturated soybean oil and the partially dried LOX-null okara powder gave the closest flavor, texture, and appearance to the reference standard. The final product contained 11.4% protein and 7.4% dietary fiber, which were, respectively, 1.5 and 2.0 times higher than the reference. The calcium content was also 4.3 times higher than the reference. The objectives of this study were achieved by developing a new soy-based snack food, which has more health benefits with an enjoyable flavor and texture than the existing commercial product.

Effect of Deep‐Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition

AbstractThe objective of this study was to determine the fate of phytosterols in vegetable oils with varying fatty acid composition used for frying. High oleic sunflower (HOSun), corn (Corn), hydrogenated soybean (HSBO), expeller pressed soybean (ESBO), and expeller pressed low‐linolenic acid soybean oil (ELLSBO) were used for frying potato chips in a pilot plant‐scale continuous fryer. The same oils, and regular soybean oil (SBO) were also used in intermittent batch frying of tortilla chips. Phytosterols were measured in oils collected at various times during frying by GC to determine their loss. The formation of polymerized triacylglycerides (PTAGs) and total polar compounds (TPC) were analyzed to determine the extent of oil degradation. In the continuous frying system, phytosterol loss ranged between 4 and 6% in ESBO, ELLSBO, HOSun, and Corn, with no loss in HSBO. PTAGs and TPC were highest in ESBO and ELLSBO, followed by Corn, HOSun, and HSBO. In the batch frying experiment, phytosterol loss ranged from 1 to 15%, and was highest in Corn followed by SBO and HSBO. There was no significant loss of phytosterols in ESBO, ELLSBO, and HOSun. Formation of PTAGs and TPC during batch frying was highest in SBO and ESBO, followed by Corn, ELLSBO, HOSun, and HSBO. In conclusion, phytosterol loss in both the continuous fryer and in the batch frying system appeared to be unrelated either to fatty acid composition, or to the extent of oil degradation.

Correlations between Palmitate Content and Agronomic Traits in Soybean Populations Segregating for the fap1, fapnc, and fan Alleles

Palmitate is the predominant saturated fatty acid in soybean oil. Major fap alleles that reduce palmitate content in seed oil also reduce seed yield. Breeders are interested in estimating the genotypic correlation between palmitate content and agronomic traits to predict unfavorable correlated responses to selection. The main objective of this study was to estimate the genotypic and phenotypic correlations between palmitate and linolenate contents and other traits in three populations segregating for the fapnc, fap1, and fan alleles and modifier genes. The populations derived from crosses of high‐yielding lines and improved low‐palmitate and low‐linolenate lines were grown in replicated trials in three environments. Significant positive genetic correlations between palmitate and yield and between palmitate and plant height were observed in all three populations. Linolenate content was genetically positively correlated with lodging in two populations and negatively correlated with oil content in three populations. Our results support the observation that the major fapnc or fap1 or both alleles reduced plant height and had a major negative effect on yield. These effects could be due to pleiotropy or linkage with unfavorable yield or height genes. The relative importance of pleiotropy and linkage has very different implications for oil quality breeding.

Frying Performance of No‐trans, Low‐Linolenic Acid Soybean Oils

AbstractTwo extruded‐expelled physically refined soybean oils with reduced contents of linolenic acid, ultra‐low‐ linolenic acid (ULL, 1.5%) and low‐linolenic acid (LL, 2.6%), and a extruded‐expelled physically refined control oil (control, 5.3% linolenic acid) were evaluated by frying French fries in a commercial‐like setting for 6 h day−1 during 23 days. The oils became darker, increased in yellow color at the beginning, and became redder and less green throughout the process. Free fatty acids levels were not different among the oils until day 14, after which, ULL was different from the control for the remainder of frying. The conjugated dienoic acid values were greatest in the control. Generally, ULL and LL oils had lower percentages of polar compounds than did the control, providing a frying life 2 days longer than the control and ~30% increase in frying time. A trained sensory panel evaluated the French fries on days 2, 5, and 6. Buttery and potato flavors decreased, and rancid and painty flavors increased over frying time for all products. Rancid flavor was highest in the fries from the control oil. Overall, the ULL and LL oils performed better than did the control oil and ULL tended to perform better than the LL.

Enhanced Oleic Acid Content in the Soybean Mutant M23 Is Associated with the Deletion in the Fad2‐1a Gene Encoding a Fatty Acid Desaturase

AbstractOleic acid is one of the three major unsaturated fatty acids in soybean oil. Expression of the embryo‐specific Fad2‐1 gene correlates with fatty acid biosynthesis and oil deposition in developing seeds. Elevated levels of oleate in the X‐ray‐induced mutant line M23 have been shown to be associated with the deletion of a Fad2‐1 gene. In soybean, two homologs of the Fad2‐1 gene, termed Fad2‐1a (L43920) and Fad2‐1b (AY611472), presumably encode functional embryo‐specific fatty acid desaturase. The objectives of this investigation were to determine which copy of the Fad2‐1 gene is associated with the increased oleate content in the mutant line and what is the relative transcript abundance of these two embryo‐specific genes. PCR and DNA blot analyses showed that increased oleate content in M23 mutant was associated with the deletion of Fad2‐1a. These results were further validated using five independent soybean populations developed by crossing mid‐oleate and normal‐oleate parents. Investigation of the soybean expressed sequence tag database and reverse transcription PCR analyses revealed that Fad2‐1b is the predominantly transcribed copy of the Fad2‐1 gene. We hypothesize that null mutation in Fad2‐1b in the fad2‐1a mutant background should further elevate the oleic contents of soybean oil.

Novel soybean oils with different fatty acid profiles alter cardiovascular disease risk factors in moderately hyperlipidemic subjects

A variety of soybean oils were developed with improved oxidative stability and functional characteristics for use as alternatives to partially hydrogenated fat. The objective was to assess the effect of selectively bred and genetically modified soybean oils with altered fatty acid profiles, relative to common soybean and partially hydrogenated soybean oils, on cardiovascular disease risk factors. Thirty subjects (16 women and 14 men) aged >50 y with LDL-cholesterol concentrations >130 mg/dL at screening consumed 5 experimental diets in random order for 35 d each. Diets contained the same foods and provided 30% of energy as fat, of which two-thirds was either soybean oil (SO), low-saturated fatty acid soybean oil (LoSFA-SO), high-oleic acid soybean oil (HiOleic-SO), low-alpha-linolenic acid soybean oil (LoALA-SO), or partially hydrogenated soybean oil (Hydrog-SO). Plasma phospholipid patterns reflected the predominant fat in the diet. LDL-cholesterol concentrations were 3.66 +/- 0.67(b), 3.53 +/- 0.77(b), 3.70 +/- 0.66(b), 3.71 +/- 0.64(a,b), and 3.92 +/- 0.70(a) mol/L; HDL-cholesterol concentrations were 1.32 +/- 0.32(a,b), 1.32 +/- 0.35(b), 1.36 +/- 0.33(a), 1.32 +/- 0.33(b), and 1.32 +/- 0.32(a,b) mol/L for the SO, LoSFA-SO, HiOleic-SO, LoALA-SO, and Hydrog-SO diets, respectively (values with different superscript letters are significantly different, P < 0.05). No significant effects were observed on VLDL-cholesterol, triacylglycerol, lipoprotein(a), and C-reactive protein concentrations or on ratios of LDL cholesterol to apolipoprotein B (apo B) and HDL cholesterol to apo A-I. Total cholesterol:HDL cholesterol was lower after subjects consumed the unhydrogenated soybean oils than after they consumed the Hydrog-SO diet. All varieties of soybean oils resulted in more favorable lipoprotein profiles than did the partially hydrogenated form. These soybean oils may provide a viable option for reformulation of products to reduce the content of trans fatty acids.

Modifier QTL for fatty acid composition in soybean oil

Soybean [Glycine max (L.) Merr.] is the principal oilseed crop in the world. Soybean oil has various industrial and food applications. The quality of soybean oil is determined by its fatty acid composition. Palmitic, stearic, oleic, linoleic and linolenic are the predominant fatty acids in soybean oil. The objective of this study was to determine the associations of simple sequence repeat (SSR) molecular markers with minor differences in fatty acids in soybean oil thereby detecting modifier quantitative trait loci (QTL) which could further improve soybean oil quality. To achieve this objective, 101 F6-derived recombinant inbred lines (RIL) from a population whose parents did not contain major mutant fatty acid alleles were developed from a cross of N87-984-16 × TN93-99. Fatty acids were determined by gas chromatography. Heritability estimates on an entry mean basis for fatty acids ranged from 65.8 to 77.3% for palmitic and linoleic acids, respectively. Molecular marker Satt537 located on molecular linkage group (MLG) D1b was associated with palmitic acid and Satt168 and Satt249 located on MLG B2 and J, respectively were associated with stearic acid. Molecular markers Satt185 or Satt268 (which are within 0.6 cM of each other) located on MLG E were consistently associated with oleic and linoleic acid, and Satt263 and Satt235 located on MLG E and G, respectively were associated with linolenic acid. The lack of markers associated with multiple fatty acids suggests the possibility of independently changing fatty acid levels to achieve a desirable composition, except for regions common to all saturated fatty acids. Phenotypic variation explained by the fatty acids modifier QTL ranged from 10 to 22.5%. These modifier QTL may be useful in making minor improvements to further enhance the quality of soybean oil.

Selective hydrolysis of epoxidized soybean oil by commercially available lipases: Effects of epoxy group on the enzymatic hydrolysis

Eight lipases were studied in hydrolysis reactions toward the goal of selectively removing saturated fatty acids from epoxidized soybean oil. Commercially available epoxidized soybean oil has about 18% saturated fatty acids, which manifest themselves as branches when used in polymers. The removal of these fatty acids creates a potentially valuable degree of freedom in the processing of soybean oil for polymer applications. Hydrolysis was achieved with seven of the eight enzymes with the epoxy functionality increasing reaction rates and changing selectivities. Lipases from Penicillium roquefortii, Mucor javanicus, Rhizomucor miehei and Pseudomonas sp. showed selectivity toward diepoxy acyl moieties. Aspergillus niger lipase selectively hydrolyzed saturated fatty acids in soybean oil but the lipase was not selective with epoxidized soybean oil. Penicillium camembertii lipase was found to be an inactive enzyme for triglyceride substrates. The selectivity of Candida rugosa toward saturated fatty acids increased in epoxidized soybean oil. Burkholderia cepacia lipase had selectivity toward both palmitic acid and stearic acid but not the epoxy acyl moieties. A hypothesis is proposed that explains unexpected trends in the selectivities of the lipases.

Rendimento, composição e teor de ácidos graxos da carcaça de frangos de corte alimentados com diferentes fontes lipídicas

Avaliou-se o efeito de diferentes fontes de lipídios da dieta (óleo degomado de soja, óleo de vísceras de aves, óleo ácido de soja, mistura de 50% de óleo de soja e 50% de óleo de vísceras e mistura de 50% de óleo de soja e 50% de óleo ácido de soja) sobre rendimento, composição de peito, coxa e carcaça inteira e perfil de ácidos graxos da carcaça inteira de frangos de corte. O delineamento experimental foi o inteiramente ao acaso, com cinco tratamentos e seis repetições de uma ave cada. Não houve diferenças entre os tratamentos (P&gt;0,05) para rendimentos de carcaça e cortes, composição de proteína bruta, umidade e extrato etéreo da carcaça inteira e da musculatura da coxa e do peito. As aves alimentadas com dietas com óleo de vísceras apresentaram maior percentual de ácidos graxos monoinsaturados na carcaça do que as alimentadas com dietas contendo as demais fontes lipídicas. A deposição de ácidos graxos poliinsaturados foi influenciada pela fonte lipídica das dietas. O perfil de ácidos graxos da carcaça inteira de frangos de corte foi influenciado pela fonte lipídica da dieta.