In‐Hwan Kim

Abstract Compositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE ha

Abstract The concentrations of several nutraceutical lipid components [tocol ( i.e. tocopherol + tocotrienol) phytosterol, γ‐oryzanol, octacosanol, and squalene] in milled rice and brown rice were determined. The lipid content decreased significantly ( p <0.05) as the degree of milling increased, as did the total tocol content. Significant differences ( p <0.05) were observed in the relative percentages of α‐tocopherol, α‐tocotrienol, and γ‐tocotrienol in brown rice and milled rice. β‐Sito

Abstract Structured lipids were synthesized by acidolysis of perilla oil and caprylic acid using two lipases, Lipozyme RM IM from Rhizomucor miehei and Lipozyme TL IM from Thermomyces lanuginosa . Effects of molar ratio, reaction time, reaction temperature, enzyme load, and solvent content on acidolysis reactions were studied. The solvent content ranged from 0.0 (solvent‐free) to 85.3%. The results showed that the incorporation increased in parallel with solvent content to 49.0% with Lipozyme RM

Abstract Tocol levels in the milling fractions of rice, barley, corn, wheat, and soybeans were analyzed by HPLC with a fluorescence detector. Among all milling fractions tested in this study, rice germ had the highest total tocol levels. In the four milling fractions of barley, except pearling flour, all eight tocol isomers were detected, and they were more uniformly distributed than in any other cereal grains measured in this study. The total tocol and α‐tocopherol levels of wheat germ were sig

Abstract Three commercially available immobilized lipases, Novozym 435 from Candida antarctica , Lipozyme IM from Rhizomucor miehei , and Lipase PS‐C from Pseudomonas cepacia , were used as biocatalysts for the interesterification of conjugated linoleic acid (CLA) ethyl ester and tricaprylin. The reactions were carried out in hexane, and the products were analyzed by gas‐liquid chromatography. The effects of molar ratio, enzyme load, incubation time, and temperature on CLA incorporation were inv

Abstract Structured lipids were synthesized by the acidolysis of corn oil by caprylic acid in supercritical carbon dioxide (SCCO 2 ) with Lipozyme RM IM from Rhizomucor miehei . The effects of pressure and temperature on the reaction were studied. To compare the degrees of acyl migration in the SCCO 2 and solvent‐free reaction systems, the effects of reaction time on the degree of acyl migration were also studied. The highest mole percentage incorporation of caprylic acid (62.2 mol%) occurred at

The impact of roasting was observed with regard to certain changes in the chemical components and oxidative stability of oil expelled from the roasted perilla seeds. The roasting times were established differently at each roasting temperature of 180, 200, and 220 °C. Trans fatty acids in perilla oil were detected, and the level detected increased as the roasting time increased. Moreover, the roasting of perilla seed led to an increase of 4 tocopherols, α-, β-, γ-, and δ-tocopherol, as well as ph