THE INFLUENCE OF LIPOIDS ON THE QUALITY AND KEEPING PROPERTIES OF FLOUR

1937 ◽  
Vol 15c (5) ◽  
pp. 187-203 ◽  
Author(s):  
A. T. Sinclair ◽  
A. G. McCalla
Keyword(s):  
Fatty Acids ◽  
Physical Properties ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Sodium Salicylate ◽  
Considerable Extent ◽  
Ether Extract ◽  
Baking Quality ◽  
Gluten Quality ◽  
Ground Wheat

The keeping properties of different flours varied considerably. Aging was accompanied by increased absorption regardless of whether the flour deteriorated in baking quality. Increased acidity developed in all flours, but was not a good measure of deterioration. Storage in sealed containers favored acidity increases, while storage in sacks favored deterioration. A decrease in ether extract accompanied deterioration, while decrease in the less soluble lipoids appeared to take place in all samples.The changes in physical properties of gluten gave the best indication of deterioration. Gluten from deteriorated flour was harsh, spongy and short, and could not be completely dispersed in sodium salicylate. Unsaturated fatty acids added to flour had the same effects on gluten, but not on baking quality. Ground wheat germ added to deteriorated flour improved the gluten and restored its solubility. The more insoluble germ lipoids were the effective substances. Alcohol extraction of flour caused deterioration, but gluten quality was largely restored by addition of germ. All results indicate the lipoids are adsorbed on the protein of gluten.It is concluded that the unique physical properties of gluten are to a considerable extent dependent on the relatively insoluble lipoids present. The possibility of gluten denaturation being a breakdown of the protein-lipoid complex is discussed.

CHANGES IN THE PHYSICAL PROPERTIES OF GLUTEN WITH AGING OF FLOUR

1941 ◽  
Vol 19c (5) ◽  
pp. 163-176 ◽  
Author(s):  
J. D. McCaig ◽  
A. G. McCalla
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Physical Properties ◽  
Physical Characteristics ◽  
Considerable Extent ◽  
Gluten Quality ◽  
Linolic Acid ◽  
Effects Of Aging

The physical properties of gluten, as determined by the hydration of the gluten between pH 4 and 7, are deleteriously affected by aging of flour. Similar effects are obtained by adding linolic acid, whereas some of the effects of aging can be removed by extraction of the flour with ether. The original quality of the gluten is not restored by such extraction. Gluten from aged deteriorated flour swells enormously in 0.1 N acetic acid; such hydration is not an indication of good quality but rather of resistance to dispersion. Some freshly milled flours produce gluten possessing the physical characteristics of gluten from aged deteriorated flour.It is concluded that the quality of gluten depends to a considerable extent on the nature of the adsorbed lipoids. Many of the characteristics of gluten are determined by relatively insoluble (unidentified) lipoid substances, whereas the absence of such lipoids and the formation of fatty acids during aging are deleterious to gluten quality.

RUMINAL AND FECAL FATTY ACIDS AND APPARENT RATION DIGESTIBILITY IN LAMBS AS AFFECTED BY DIETARY FATTY ACIDS

1967 ◽  
Vol 47 (1) ◽  
pp. 31-38 ◽  
Author(s):  
R. A. Clarke ◽  
W. K. Roberts
Keyword(s):  
Fatty Acids ◽  
Stearic Acid ◽  
Propionic Acid ◽  
Volatile Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Dietary Fatty Acids ◽  
The Other ◽  
Apparent Digestibility ◽  
Ether Extract

Two metabolism experiments were conducted with rumen-fistulated sheep to study effects of increasing dietary levels of unsaturated fatty acids upon ration digestibility and rumen-fluid volatile fatty acids. Apparent digestibility of ration components was not significantly (P > 0.05) affected by diet. However, crude fat digestibility values, which include fecal soap excretion, were 11–19 digestion units lower than comparable ether extract values. When diets high in unsaturated fatty acids were fed, the rumen and fecal levels of these acids were lower than dietary levels, suggesting that hydrogenation of C-18 polyethnoid fatty acids was occurring. Fecal soap excretion was affected very little by dietary unsaturated fatty acids, but stearic acid proportion of fecal soaps increased as the level of dietary unsaturated fatty acids increased. The ratios of acetic to propionic acid gradually decreased as the unsaturated fatty acids of the ration increased in one experiment, but in the other experiment no consistent pattern was observed.

Effects of soybean meal versus processed whole soybean diets on the performance of young bulls and the fatty acid composition of intramuscular fat

2020 ◽  
Vol 60 (11) ◽  
pp. 1435
Author(s):  
C. V. R. Oliveira ◽  
J. P. Schoonmaker ◽  
D. R. Casagrande ◽  
O. R. Machado Neto ◽  
V. A. A. Reis ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Soybean Meal ◽  
Feed Efficiency ◽  
Unsaturated Fatty Acids ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Ether Extract ◽  
Ground Soybean ◽  
Daily Gain

Context It is hypothesised that the use of processed soybean for feedlot beef cattle improves feed efficiency and produces beef with a better fatty acid profile for human health. Aims This study aimed to evaluate average daily gain, feed efficiency, carcass traits, chemical composition, fatty acid profile and colour in the beef of young bulls fed diets with ground or extruded soybean. Methods A total of 60 young Zebu bulls (Nellore or Nellore crossed with other Zebu breeds) with an average initial liveweight of 320 ± 8.12 kg and an average initial age of 20 ± 2 months were randomly assigned to receive one of the following diets for 84 days: dehulled and defatted soybean meal (3.22% of ether extract), ground soybean (6.51% of ether extract) or extruded soybean (6.37% of ether extract). The fatty acid profiles of these animals were analysed using high-resolution gas chromatography. The CIE L*a*b* colour space model was used to numerically describe the colour during the aging period (0, 7, 14 and 21 days). Key results Diet had no effect on the average daily gain, feed efficiency or carcass traits of the animals (P > 0.05). Protein, ether extract and ash composition of the Longissimus lumborum (LL) muscle were not affected (P > 0.30) by the use of processed soybean grains. The ground soybean diet decreased oleic acid and C18:2 c9, t11 concentrations, but increased C18:2 t10, c12 and trans-octadecenoic acid isomer concentrations in the LL muscle compared with those in the dehulled and defatted soybean meal and extruded soybean diets (P < 0.05). Muscle from bulls fed processed soybean exhibited greater concentrations of stearic acid and saturated fatty acids, and a lower concentration of unsaturated fatty acids, as well as a decreased unsaturated fatty acids:saturated fatty acids ratio (P < 0.05). Processed soybean grains did not affect (P > 0.05) the LL muscle pH or colour. Conclusions The use of ground or extruded soybean did not affect the performance, carcass traits, LL protein, ether extract or ash composition, and had no impact on beef colour compared with the diet containing soybean meal. Processed whole soybeans in the diet did not increase unsaturated fatty acids or conjugated linoleic acid in beef compared with a diet without soybean meal. Implications Up to 20% of ground or extruded soybean in feedlot beef cattle can be used as a replacement for soybean meal and corn.

scholarly journals Factores asociados con la calidad de la carne. II parte: perfil de ácidos grasos de la carne bovina en 40 empresas ganaderas de la región Caribe y el Magdalena Medio

2008 ◽  
Vol 8 (2) ◽  
pp. 66 ◽  
Author(s):  
Rodrigo Efrén Vásquez ◽  
Beatriz Abadía ◽  
Luis Carlos Arreaza ◽  
Hugo Humberto Ballesteros ◽  
César Andrés Muñoz
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Bos Taurus ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Longissimus Dorsi ◽  
Ether Extract ◽  
Mean Values ◽  
Fatty Acids Profile ◽  
Total Fatty Acids

<p>Se evaluó el perfil de cinco ácidos grasos en muestras del músculo <em>Longissimus dorsi </em>de 120 bovinos provenientes de 40 empresas ganaderas de trópico bajo, ubicadas en zonas declaradas libres de aftosa por vacunación y productoras de canales de alta calidad. Respecto del perfil de ácidos grasos de cadena larga se encontró que el promedio general del extracto etéreo fue de 7,41 ± 3,61% con un cv alto (48,80%); además, para esta variable se establecieron diferencias (P&lt; 0,001) en cuanto al tipo de forraje y el suplemento utilizado para la alimentación de los animales, el tipo racial y entre empresas ganaderas; así mismo, hubo diferencias (P&lt; 0,005) en cuanto el efecto de la condición sexual, la clasificación de la canal y el uso de hormonas. Para el total de ácidos grasos se encontró un promedio de 58,11 ± 8,44% distribuido con valores promedio para los ácidos grasos saturados de 30,61 ± 4,96% y para los ácidos grasos insaturados de 27,49 ± 4,23%, de los cuales el 22,87 ± 4,04% está compuesto por ácidos grasos monoinsaturados y el 4,61 ± 0,79% por ácidos grasos poliinsaturados. Con relación a los valores de extracto etéreo se encontró el mayor porcentaje en la raza Brangus (17,68 ± 3,75%), seguido por animales Cebú x <em>Bos taurus </em>y Cebú Brahman, con valores de 7,51 ± 4,76 y 7,30 ± 5,07%, respectivamente; el tipo racial Romosinuano puro y los cruces de Cebú con Romosinuano y Pardo Suizo presentaron los menores valores para esta variable. </p><p><strong> </strong></p><p><strong>Meat quality associated factors. Part II: Fatty acids profile of beef in 40 cattle enterprises of the Caribbean and mid-Magdalena regions of Colombia </strong></p><strong>]</strong>The profile of five fatty acids in samples of <em>Longissimus dorsi </em>muscle tissue was evaluated on 120 bovine animals from 40 meat enterprises producing high quality carcasses in lowland tropical areas declared free of hoof-and-mouth disease by vaccination. Regarding the profile of long chain fatty acids it was found that the general average of ether extract was 7.41 ± 3.61% with a high cv (48.8%). Additionally, for this variable were established differences (P&lt; 0.001) due to forage type, feed supplement, type of breed and meat enterprise. Similarly, there were differences (P&lt; 0.005) in regard to the effect of gender, carcass classification, and use of hormones. For total fatty acids an average of 58.11 ± 8.44% was found, distributed with mean values for saturated fatty acids of 30.61 ± 4.96% and for unsaturated fatty acids of 27.49 ± 4.23 %, of which 22.87 ± 4.04% is composed of monounsaturated fatty acids and 4.61 ± 0.79% of polyunsaturated fatty acids. Ether extract values were higher with the Brangus breed (17,68 ± 3,75%) followed by Zebú x <em>Bos taurus </em>and Zebú Brahman crosses with values of 7,51 ± 4,76 and 7,30 ± 5,07%, respectively. The pure Romosinuano racial type and the crosses of Zebú x Brown Swiss and Zebu x Romosinuano showed the lowest values for this variable.

Chemical composition and biological value of proteins of the yeast Yarrowia lipolytica growing on industrial glycerol

2014 ◽  
Vol 94 (1) ◽  
pp. 99-104 ◽  
Author(s):  
B. Michalik ◽  
W. Biel ◽  
R. Lubowicki ◽  
E. Jacyno
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Yarrowia Lipolytica ◽  
Unsaturated Fatty Acids ◽  
Waste Product ◽  
Ether Extract ◽  
Biological Value ◽  
Calcium Phosphorus ◽  
Growth Method ◽  
Yeast Yarrowia Lipolytica

Michalik, B., Biel, W., Lubowicki, R. and Jacyno, E. 2014. Chemical composition and biological value of proteins of the yeast Yarrowia lipolytica growing on industrial glycerol. Can. J. Anim. Sci. 94: 99–104. The aim of this study was to evaluate the chemical composition and biological value of proteins from the yeast, Yarrowia lipolytica, after cultivation on glycerol, a waste product obtained in the production of biofuel from rapeseed. In the tested material we determined moisture, crude protein, ether extract, nitrogen-free extract (NFE), ash, calcium, phosphorus, cadmium, mercury, arsenic, amino acids and fatty acids. The biological value of Y. lipolytica and Saccharomyces cerevisiae proteins was determined with laboratory rats by two methods: the growth method (protein efficiency ratio standardized for casein, PERstand; net protein retention, NPR) and the Thomas–Mitchell method (biological value, BV; true digestibility, TD). The protein content of Y. lipolytica [467 g kg−1 dry matter (DM)] was similar to that of S. cerevisiae (479 g kg−1 DM). Of particular interest was the almost 30-times higher crude fat content in Y. lipolytica (200 g kg−1 DM) than in S. cerevisiae (6.7 g kg−1 DM). Yarrowica lipolytica cells accumulated substantial amount of fat in which more than 90% of fatty acids were unsaturated fatty acids with a considerable share of polyunsaturated fatty acids (34%). The low share of sulfur amino acid of Y. lipolytica (2.05 g 16g−1 N) and S. cerevisiae (2.32 g 16g−1 N) limited the nutritional value of the protein of the studied yeast. The biological value of proteins as assessed by the growth method (PER, NPR) did not differ between the two yeast species. Finally, Y. lipolytica was a rich source of highly digestible ether extract (over 57%).

scholarly journals Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

2020 ◽  
Vol 58 (3) ◽  
pp. 348-355
Author(s):  
Derya Arslan ◽  
M. Kürşat Demir ◽  
Ayşenur Acar ◽  
Fatma Nur Arslan
Keyword(s):  
Fatty Acids ◽  
Wheat Germ ◽  
Unsaturated Fatty Acids ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thermal Stabilization ◽  
Tocopherol Content ◽  
Wheat Germ Oil ◽  
Lower Temperature ◽  
High Enzymatic Activity

Research background. Utilization of wheat germ (WG) and wheat germ oil (WGO) is limited due to high enzymatic activity and unsaturated fatty acids and therefore stabilization techniques are needed to overcome this problem. Experimental approach. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 oC and microwave radiation under 180 W and 360 W output power, and steaming by autoclave) on both WG and WGO were evaluated. Results and conclusions. Steaming caused the most dramatic changes on lipoxygenase, free fatty acids (FFA), DPPH radical scavenging activity, tocopherols and tocotrienols. The lowest peroxide values (PVs) were measured in oils of convectional heating (160 oC) and steaming treatments which were performed at temperatures above 100 oC. However, para-anisidine values (pAVs) of samples treated at higher temperatures were considerably greater than those of stabilized at lower temperatures. Oven heating at 160 oC was also one of the most effective treatments on inactivation of lipoxygenase coming after steaming. Steaming also induced a significant reduction in total tocopherols which was directly associated with the greater lost in β-tocopherol content. On the contrary γ- and δ-tocopherols and tocotrienol homologs were abundant with higher amounts in steam applied samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. Novelty and scientific contribution. This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low power in microwave (180 W instead of 360 W), lower temperature in oven heating (90 instead of 160 oC) would be preferable.

scholarly journals Characterization of some vegetable oils in order to use them in the treatment of the varicose veins

2021 ◽  
Vol 26 (2) ◽  
pp. 2370-2374
Author(s):  
NATALIŢA IONESCU (BORDEI) ◽  
◽  
ANDREEA-MIRUNA NEAGU ◽  
ANCA DANIELA RAICIU ◽  
MARIANA POPESCU ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vegetable Oils ◽  
Wheat Germ ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Varicose Veins ◽  
Wheat Germ Oil ◽  
Pumpkin Seed ◽  
Evening Primrose ◽  
Pumpkin Seed Oil

The aim of the paper was to conduct a study regarding the composition of saturated and unsaturated fatty acids for a series of vegetable oils in order to correlate it with their antioxidant activity. The oils were then used in the development of hydrogels based on nanostructured lipid carriers (NLC) with therapeutic effect on varicose veins. Several vegetable oils (pumpkin seed oil, wheat germ oil, evening primrose seed oil, castor seed oil, grape seed and jojoba oil) were analyzed by gas chromatography coupled with mass spectrometry (GC-MS), establishing the profile of saturated and unsaturated fatty acids. Antioxidant activities were determined by the FRAP (Ferric Reducing Antioxidant Power) method and were correlated with the composition ratio of saturated and unsaturated fatty acids. It has been established that pumpkin seed oil and wheat germ oil are most indicated in the development of NLC-based hydrogels.

Physiological studies on trematodes—lipid fractions in Gastrothylax crumenifer

Parasitology ◽  
1964 ◽  
Vol 54 (1) ◽  
pp. 81-85 ◽  
Author(s):  
Madan M. Goil
Keyword(s):  
Fatty Acids ◽  
Unsaponifiable Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Ether Extract ◽  
Acetone Insoluble ◽  
Gastrothylax Crumenifer ◽  
Insoluble Material ◽  
Lipid Fractions ◽  
Physiological Studies

1. The different lipid fractions in Gastrothylax crumenifer after starvation for 8–10 hr. have been estimated.2. The percentages of different fractions in the total ether extract were found to be: acetone-insoluble material 16, unsaponifiable matter 25, saturated fatty acids 5, unsaturated fatty acids 20, glycerol 2 and unidentified lipids 32.3. The above percentages of lipid fractions have been compared with the corresponding data for different parasites obtained by other workers.

scholarly journals Nitrogen fertilization changes the productivity and chemical composition of Brown and Golden flax grains

2019 ◽  
Vol 40 (6Supl3) ◽  
pp. 3565
Author(s):  
Milene Puntel Osmari ◽  
João Pedro Velho ◽  
Marjana Chantal Waechter ◽  
Rodrigo Rutz ◽  
Francilaine Eloise de Marchi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nitrogen Fertilization ◽  
Crude Protein ◽  
Unsaturated Fatty Acids ◽  
Animal Feed ◽  
Saturated Fatty Acids ◽  
Neutral Detergent Fiber ◽  
In Vitro Digestibility ◽  
Ether Extract

Nitrogen fertilization can be used to increase production for area, as well as to improve the grains nutritional value. The aim of this study was to evaluate the chemical composition of two linseed cultivars (Brown and Golden) submitted to increasing doses of nitrogen fertilization in a completely randomized design. The Brown and Golden flax sowing was in April 2014, using 40 kg of viable seeds ha-1 and 100 kg ha-1 of diammonium phosphate (16-46-00) as fertilizer. It was evaluated the increasing doses of N fertilization in the cover: 0, 50, 100, 150 and 200 kg of N ha-1, applied in the urea form. For the fatty acids (FA) analysis, a composite sample of each variety was performed for the treatment 0 and 200 kg N ha-1. The composite samples were grounded in a multi-use mill with cooling jacket. The cooling was aimed to avoid the heating of the samples during their processing, in order to reduce the chances of FA profile alterations. The application of nitrogen positively influenced the production of grains and oil ha-1 of the cultivars, improved the Brown flax dry matter in vitro digestibility and the Golden flax neutral detergent fiber, ether extract and crude protein amounts. The cultivar Brown flax presented higher production of grains and oil ha-1 when compared to Golden flax, which presented lower neutral detergent fiber, crude protein, total carbohydrates and higher amounts of ether extract. The Golden flax was nutritionally healthier, as it presented higher proportions of C18:3 n3, unsaturated fatty acids, unsaturated/saturated fatty acids and hypocholesterolemic index. Both cultivars have potential ingredients to be used in animal feed, aiming to improve the quality of the final product.

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