尼古丁是脂肪酶的反竞争抑止剂的实验研究

希望明确尼古丁对脂肪酶活性是否有抑止作用，用于解释医学已有统计数据：吸烟的人体重普遍较轻，而戒烟后体重会有回升．用三油酸甘油酯为底物，在加入尼古丁前后，检测脂肪酶活性变化．结果表明：脂肪酶在人体外仍有活性，而且尼古丁是脂肪酶反竞争性抑止剂．在脂肪酶浓度为7mg／mL时，抑止程度达50％．     

Preparation of Polyester Polyol from Epoxidized Palm Olein

In this work, polyester polyols with high weight average molecular weight (M_w) (M_w?10000–15000) were prepared from epoxidized palm olein (EPO_o) and a series of dicarboxylic acids (C₆–C₁₂) at elevated temperature under non‐catalyzed condition. The optimal reaction conditions were determined as 180°C for 4 h. Longer carbon chain length of dicarboxylic acids was more reactive when reacted with EPO_o. The physical appearance of the product was observed as liquid at room temperature. This palm oil‐based polyester polyol is proposed as starting material for flexible polyurethane. For reaction monitoring purposes, FTIR was used while ¹H NMR analysis was carried out to characterize the important functional groups of the products. The effects of reaction time and temperature on the M_w of the reaction mixture were also studied by GPC.     

Selection of Polymorphic Structure in Dihydroxystearic Acid/Octyl dihydroxystearate/RBD Palm Kernel Olein & Medium Chain Triglycerides in Cosmetic and Personal Care Formulation

Dihydroxystearic acid (DHSA) and octyl dihydroxystearate (DHSA‐octyl ester) have been successfully prepared from palm oleic acid. Preliminary results showed that these compounds are suitable in personal care and cosmetics products. The objective is to study the phase behaviors in ternary system of DHSA/DHSA‐octyl ester/RBD palm kernel olein (RBDPKOo) and medium chain triglycerides (MCT) at 85°C. The phase changes were observed through polarizing light while the formation of texture was confirmed using polarizing microscope combination with heating. From the ternary phase diagram, results showed that all ratios of DHSA/DHSA‐octyl ester were completely in two‐phase region with various concentrations of RBDPKOo/MCT. Needles and spherulite textures were found in this system. The viscosity and thixotropy of these mixtures were also determined using rheometer. DHSA and DHSA‐octyl ester has a melting point of 84.4°C and 64.3°C, respectively.     

Effect of enzymatic interesterification on melting point of palm olein

Immobilized PS-C ‘Amano’ II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60°C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high-performance liquid chromatography, respectively. The interesterification process resulted in the formation of new TAGs, mainly tripalmitin and dipalmitostearin, both of which were absent in the original oil. These changes in TAG composition resulted in an increase in slip melting point, from the original 25.5°C to 36.3, 37.0, and 40.0°C in the modified POo with 30, 50, and 70% stearic acid, respectively. All the reactions attained steady state in about 6 h. This type of work will find great applications in food industries, such as confectionery.     

Flow injection determination of anisidine value in palm oil samples using a triiodide potentiometric detector

A flow injection analysis (FIA) procedure for the determination of anisidine value (AV) in palm olein using a triiodide detector is described. Undiluted oil sample and chloramine-T reagent were added to a reaction chamber, and reaction was accelerated by applying a short vortex action (typically for 30 s). After allowing the emulsified oil phase to be separated from the aqueous phase (bottom layer), an aliquot of the aqueous phase (containing unreacted chloramine-T) was aspirated into a carrier stream that contained I⁻ where the chloramine-T oxidized the I⁻ to form I₃⁻ which was finally detected by a flow-through triiodide potentiometric detector. Variables that affect the FIA signals such as size of the reaction chamber, oil and reagent flow rates, chloramine-T concentration, vortex time, time for phase separation, carrier stream pH and injected volume were studied. The optimized FIA procedure is linear over 1.0-23.0 AV. The method exhibits good repeatabililty (R.S.D. of ±3.16% (n = 4) for the determination of 5.0 AV) and a sampling rate of 40 samples per hour was achieved. Good correlation (r² = 0.996 (n = 4)) between the proposed method and the manual American Oil Chemists’ Society procedure was found when applied to the determination of twenty different types of palm olein samples.     

Evaluation of poly(L-lactic acid) (PLLA) rapid indicator film on deterioration degree of Refined,Bleached and Deodorised Malaysian Tenera palm olein oil (RBDPO) during long-term repetitive deep-fat frying

Palm olein oil is widely used as a medium for deep-frying purposes in the domestic and commercial sectors. However, repetitive usage beyond the recommended cycle leads to significant deterioration and spoilage of the oil. Therefore, this research investigated the effect of long-term repetitive deep-fat frying on the physicochemical properties of Refined, Bleached and Deodorised Malaysian Tenera Palm Olein oil (RBDPO) as well as the suitability of poly(L-lactic acid) (PLLA) film as a potential rapid indicator to determine the spoilage level of recycled palm olein oil. The study was carried out using three different RBDPO conditions; RBDPO without potatoes (RBDPO-1), RBDPO with potatoes (RBDPO-2), and RBDPO with Afdhal Oil (AO, an oil additive chemical) and potatoes (RBDPO-3). The deep-frying process was performed for 15 mins at 180 ± 5 °C for 15 cycles. Based on the results, the oil temperature fluctuation during the frying process was insignificant for every cycle (p > 0.05). After 15 frying cycles, all oil samples demonstrated a considerably altered and deteriorated composition, both physically and chemically. The comparison between the 1st and 15th frying cycles showed a significant difference (p < 0.05) in the decrease of moisture content and contact angle. Furthermore, the redness colour and viscosity for RBDPO-1, RBDPO-2 and RBDPO-3 increased significantly. The RBDPO-2 recorded the highest value for moisture content, contact angle, colour and viscosity after 15 frying cycles with 30.40 ± 0.2%, 26.01 ± 0.02°, 10.77 ± 0.15 Lovibond, and 133.5 ± 0.2 cP, respectively. However, the density value was insignificant (p > 0.05) between the 1st and 15th frying cycles for all types of oil. Besides, the peroxides value (PV) was steadily increased within the safety limit of Food Act (1983) (Laws of Malaysia: Act 281), with the aldehyde (CO) functional group was detected in all oil samples throughout the 15 frying cycles. Hence, the high correlation between the contact angle and all parameters except density showed that contact angle analysis using PLLA film was a suitable technique for rapid oil spoilage indicator model.     

Optimization of ultrasound induced emulsification on the formulation of palm-olein based nanoemulsions for the incorporation of antioxidant β-d-glucan polysaccharides

Polysaccharides of β-d-glucan configuration have well-known antioxidant activity against reactive free radicals generated from the oxidation of metabolic processes. In this study, β-d-glucan-polysaccharides extracted from Ganoderma lucidum were incorporated in palm olein based nanoemulsions which act as carrier systems to enhance the delivery and bioactivity of these polysaccharides and could be potentially useful for skin care applications. Initially response surface statistical design (Central Composite Design – CCD) was subjected to optimize the formulation variables of oil-in-water (O/W) nanoemulsions induced by ultrasound. The optimal formulation variables as predicted by CCD resulted in considerably improving the physical characteristics of ultrasonically formulated nanoemulsions by minimizing their droplet size, polydispersity index and viscosity. Moreover, the β-d-glucan-loaded nanoemulsions exhibited good stability over 90 days under different storage conditions (4 °C and 25 °C). The studies using palm olein based β-d-glucan-loaded nanoemulsion generated using ultrasound confirm higher antioxidant activity as compared to free β-d-glucan.     

乙烯对脂肪酶活力的直接作用及机理初探

研究了乙烯对脂肪酶活力的直接作用及其机理. 结果表明: 低浓度乙烯能使脂肪酶催化三油酸甘油酯的水解活力提高; 当乙烯浓度为0.9834 mmol•L^－1时, 酶活力提高13.0%. 高浓度乙烯降低脂肪酶活力; 当乙烯浓度为7.9669 mmol•L^－1时, 酶活力下降24.5%. 加入乙烯的酶最适温度向高温偏移10～15 ℃, 而酶的最适pH值不变. 在pH＝7.9时, 乙烯使酶活力升高较大, pH为4.5～7.5, 8.5, 9.5～11时酶的活力降低. 加入乙烯的酶与对照相比, 其紫外吸收和荧光发射强度均有较大幅度增加, 荧光偏振度、比旋光度和粘度显著下降. DSC分析表明: 在低温范围内酶的可逆吸热峰值温度明显高于对照, 而热焓变低于对照; 在高温范围内酶的不可逆吸热峰值温度和热焓变都低于对照. 这些结果证实了乙烯可以直接影响酶的微环境和构象. 乙烯对脂肪酶的直接作用机制可能是通过改变酶的微环境以及渗入到酶分子内部改变酶构象而引起酶活力的改变.     

Lipase immobilized on hydrophobic microporous polypropylene for the hydrolysis of palm kernel olein

Lipase (triacylglycerol ester hydrolase, EC 3.1.1.3) fromRhizopus arrhizus was immobilized in this work by adsorption on microporous polypropylene and employed for the lipolysis of palm kernel olein. The optimum operating temperature for the lipolysis reaction was determined. The reaction follows Michaelis-Menten kinetics with product competitive inhibition for substrate concentrations in the range of 0.175–0.877M. The apparentK _m and V_max were 0.42M and 691 U/mg protein, respectively. A dissociation constant of the enzymeproduct complex,K _I = 29.73 mM, for the product inhibition was also determined. Additionally, the time-courses of the reaction for various substrate concentrations were obtained and correlated sufficiently with those predicted from the theoretical rate equation for a period of up to 2 h. Experimental results indicated that discrepancies between the observed results and the predicted ones increase with reaction time.