Residual Fatty Acids Research Articles

Studies of drug-protein binding by affinity chromatography. II. Interactions of bovine serum albumin with various ligands.

The use of albumin immobilized on agarose gel for the characterization of drug-protein binding by means of frontal analysis affinity chromatography is described for the interaction of bovine serum albumin with a variety of ligands including hydroxybenzoic acids, warfarin, phenylbutazone, D- and L-tryptophan, sulfonamides, etc. In all the systems, the binding capacity of the immobilized albumin was increased by the presence of a six-carbon-atom spacer between the agarose gel matrix and albumin, to a level comparable to that of soluble albumin as determined by equilibrium dialysis. The effect of residual fatty acids on the binding properties of albumin was similarly examined by coupling defatted bovine serum albumin with the gel. The results indicated that there is no marked difference in binding properties between the immobilized defatted and undefatted albumin preparations. The advantages and disadvantages of the present affinity chromatographic method are discussed.

Fatty acids in fossil bones

1. 1. Residual fatty acids were determined by gas chromatographic analysis in a group of about thirty fossil bones of ages back to the Carboniferous. The saturated acids are those found in modern bone, two samples of which were examined for comparison. 2. 2. Oleic acid is no longer a major constituent but unsaturated acids are present, sometimes in considerable amounts. 3. 3. The spectra of a number of the fossils also contained peaks that could not be positively identified at this time. 4. 4. All the fossils contained less fatty acid than the Recent bones but there is no proportionality between age and acid content; instead specimens from certain formations are richer than those from others, perhaps thus providing an index of the quality of preservation.

Studies on Flavor Components in Soybean

Aliphatic carbonyl compounds in soybean were studied. Volatile carbonyl compounds in defatted soybean flour were identified as methanal, ethanal, n-hexanal, 2-propanone, 2- pentanone, 2-heptanone, 2-heptenal, and 2,4-decadienal, while those in raw soybean as ethanal, n-hexanal, and 2-propanone. Four kinds of non-volatile carbonyl compounds were found in defatted soybean, two of which seemed to be carbonyl ester and carbonylic acid. It is probable that the compounds in defatted soybean are mostly the secondary products derived from autoxidation of the residual fatty acids and esters in the defatting process and/or during the storage thereafter. n-Hexanal in raw soybean amounts to approximately 10 p.p.m., which is, owing to its extremely low flavoring threshold, likely to be one of the main components of the green bean flavor.

Studies on Flavor Components in Soybean

Aliphatic carbonyl compounds in soybean were studied. Volatile carbonyl compounds in defatted soybean flour were identified as methanal, ethanal, n-hexanal, 2-propanone, 2-pentanone, 2-heptanone, 2-heptenal, and 2, 4-decadienal, while those in raw soybean as ethanal, n-hexanal, and 2-propanone. Four kinds of non-volatile carbonyl compounds were found in defatted soybean, two of which seemed to be carbonyl ester and carbonylic acid. It is probable that the compounds in defatted soybean are mostly the secondary products derived from autoxidation of the residual fatty acids and esters in the defatting process and/or during the storage thereafter. n-Hexanal in raw soybean amounts to approximately 10 p.p.m., which is, owing to its extremely low flavoring threshold, likely to be one of the main components of the green bean flavor.