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Food Science

2012

Theses/Dissertations

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Articles 1 - 30 of 72

Full-Text Articles in Life Sciences

Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen, Cathryn E. Garvey Dec 2012

Cloning, Expression, And Characterization Of Ara H 3, A Major Peanut Allergen, Cathryn E. Garvey

University of New Orleans Theses and Dissertations

Abstract There are eight foods that contribute to food allergies in the western world and peanut is the most common. Currently, there are no medical treatments that can cure an individual of food allergy, so avoidance of the allergic food is the only option. In the United States, there are three immunodominant allergic proteins accountable for patient sensitization to peanut, Arachis hypogea 1, 2, and 3 (Ara h 1, Ara h 2, Ara h 3). Therefore, research into why peanuts are more allergic than other foods that have homologous proteins is critical and may be obtained by studying the structural ...


Photocalytic Degradation Of Malic Acid Under Thin Coated Tio2, Vanessa Silveira Rodgher Dec 2012

Photocalytic Degradation Of Malic Acid Under Thin Coated Tio2, Vanessa Silveira Rodgher

Electronic Thesis and Dissertation Repository

Opaque fluids have a limited irradiation transmission. Thus, their decontamination employing near UV irradiation poses significant technical challenges. In the present study, a thin UV-transparent/waterproof glue layer coated with a 1.5 wt% of TiO2 and a new PhotoReactor Cell were implemented. TiO2 irradiation in the PhotoReactor Cell was effected on the TiO2 particle side, not directly in contact with the fluid, allowing the postulation of an “h+” site mobility mechanism on photocatalysis.

Photocatalytic degradation experiments with malic and malonic acid in water at 10, 20, 30 and 40 ppm showed the complete degradation of malic ...


Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson Dec 2012

Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson

Theses and Dissertations

Many Mexican women consume inadequate amounts of folic acid. Fortification of the corn tortilla could be an effective way to help increase the folic acid levels among the Mexican population. Previous studies have shown significant folic acid losses in fortified tortilla dough (masa) as it is held before baking. This loss in folic acid could be due to degradation by lactic acid bacteria naturally present in the masa. The microflora of traditionally made nixtamalized corn masa from six tortilla mills in Guadalajara, Mexico were isolated and characterized, and their effect on folic acid content was evaluated. Isolated bacteria were identified ...


Isolation, Antibiotic Resistance, And Molecular Characterization Of Campylobacter From Poultry, Swine And Dairy Cows, Willie James Taylor Dec 2012

Isolation, Antibiotic Resistance, And Molecular Characterization Of Campylobacter From Poultry, Swine And Dairy Cows, Willie James Taylor

Doctoral Dissertations

This study was conducted to determine presence, antibiotic resistance, and genetic relatedness of Campylobacter on diverse farm types. Cloacal fecal samples from poultry (broilers, layers, and turkey breeders), and fecal rectal samples from non-poultry animals (farrowing sows, finisher pigs, and lactating dairy cows) were tested for Campylobacter using BAM protocols. Agar disk diffusion method was used to determine antibiotic resistance, and PFGE analysis to determine genetic relatedness of isolates recovered within the different farm types. Campylobacter was detected in 34.8% (range of 6.7 to 62.0%, P < 0.001) of cloacal samples from poultry, in 61.4% (range of 55.0 to 69.0%, P < 0.05), and 26.0% (range of 19.0 to 34.0%, P < 0.05) of rectal samples from pigs, and dairy cows, respectively. Antibiotic resistance was detected in 30.2% (range of ...


Casein Micelles From Bovine Milk: Native Structure, Interactions, And Practical Applications Of Their Structural Modification, Raymundo Trejo Dec 2012

Casein Micelles From Bovine Milk: Native Structure, Interactions, And Practical Applications Of Their Structural Modification, Raymundo Trejo

Doctoral Dissertations

A definitive structure of the native casein micelle structure continues to elude researchers. Data and images obtained via cryo - transmission electron microscopy of isolated native casein micelles allowed for the reconstruction of a three dimensional model of the micelle; which contains water filled cavities (ca. 20 to 30 nm diameter), channels (diameter larger than ca. 5 nm), and several hundred high density nanoclusters (6-12 nm diameter) within the interior of the micelles.

The SDS polyacrylamide gel electrophoresis of isolated micelles (pH 6.8, 5.0) showed that whey proteins were found associated with the isolated micelles regardless of the pH ...


Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee Dec 2012

Effect Of Heat Treatments On The Properties Of Two Long-Grain Rice Cultivars During Storage, Youngbum Lee

Theses and Dissertations

During storage, the milling and physicochemical properties and eating quality of rice change, which is generally termed `aging'. Aged rice is preferred by processors, and there are attempts to develop accelerated aging process using various heat sources. In this study, the effects of various heat treatments and their influence on the milling, pasting, thermal, and cooking properties of two long-grain rice cultivars during storage were investigated using a full-factorial experimental design. Two long-grain rice cultivars, Wells and XP723, was treated with 8 different heat treatments including one control and stored at room temperature for 180 days. Heat treatments included 2 ...


Predictability Of Food And Wine Pairing Using A Sensory Approach, Rebeckah L. Koone Dec 2012

Predictability Of Food And Wine Pairing Using A Sensory Approach, Rebeckah L. Koone

Theses and Dissertations

The purpose of this study was to explore significant differences in perception of match for a variety of food and wine styles; evaluate the impacts of wine sweetness level, wine acidity level, and wine tannin level on perception of match; and to investigate the impact of food and wine expertise on perceived level of match. A field research design was used to explore expert recommendations of food and wine combinations to obtain broader feedback on consumer perceptions. The population consisted of a convenience sample of 248 students enrolled in a continuing education course in food and wine pairing at George ...


Impact Of Rearing Conditions On The Microbiological Quality Of Retail Poultry Meat, Bridgshe Hardy Dec 2012

Impact Of Rearing Conditions On The Microbiological Quality Of Retail Poultry Meat, Bridgshe Hardy

Masters Theses

Poultry and poultry products are a leading source of foodborne pathogens and illnesses. The rearing conditions of poultry can be an influential factor on the presence of foodborne pathogens including Campylobacter and Salmonella because some types of rearing practices have increased risks in terms of biosecurity. However, there is a gap in knowledge of food safety in raw chicken products and no studies have reported the microbiological quality of turkeys produced under different rearing environments. Thus, the aim of this study was to compare conventionally and organically-reared whole chicken and turkey carcasses purchased from three retail outlets in Knoxville, TN ...


Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg Dec 2012

Analyses Of Consumer Perceptions, Farmer Challenges, Polyamine, And Amino Acid Content Of Organic And Conventional Fresh Produce Grown In South Carolina, Emily Steinberg

All Dissertations

Execution of the USDA organic standards led to more support for local food as distinct from organic food. The current study was conducted to examine fresh produce perceptions and purchasing decisions of S.C. consumers. Four-hundred and eight S.C. consumers were surveyed at S.C. grocery stores. More than one-third of the S.C. consumers not knowing about the 'certified S.C. grown' program suggest that the S.C. Department of Agriculture (SCDA) may want to improve the promotion of their program. Eighty-five percent of consumers indicated that they would choose local over organic. This information would be useful ...


Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley Dec 2012

Procuring And Tracing Produce From Small- And Medium- Scale Farmers For Use In Institutional Foodservice Operations In Nc, Sc And Ga, Anita Nunnelley

All Theses

In response to concerns about an increasingly globalized food system in the United States, and increasing interest in the connections between small- and medium-scale (SMS) farms and institutional foodservice operations (IFO), the U.S. has recently developed legislation to link farmers to institutional markets (Joshi, Azuma, & Feenstra, 2008; Poulton, Dorward, & Kydd, 2010; USDA, 2010; Wootan, 2012). The purpose of this study is to determine if these connections are viable, sustainable and ultimately if the food is safe for consumption in the IFO. There are significant logistical, contractual and food safety concerns when sourcing food for IFOs from SMS farms. Each step from ordering to ...


Fabrication, Characterization And Utilization Of Filled Hydrogel Particles As Food Grade Delivery Systems, Alison M. Matalanis Sep 2012

Fabrication, Characterization And Utilization Of Filled Hydrogel Particles As Food Grade Delivery Systems, Alison M. Matalanis

Open Access Dissertations

Filled hydrogel particles consisting of emulsified oil droplets encapsulated within a hydrogel matrix were fabricated based on the phase separation of proteins and polysaccharides through aggregative and segregative mechanisms. A 3% (wt/wt) pectin and 3% (wt/wt) caseinate mixture at pH 7 separated into an upper pectin-rich phase and a lower casein-rich phase. Casein-coated lipid droplets added to this mixture partitioned into the lower casein-rich phase. When shear was applied, an oil-in-water-in-water (O/W1/W2) emulsion consisting of oil droplets (O) contained within a casein-rich dispersed phase (W1) suspended in a pectin-rich continuous phase (W2) was formed. Acidification from ...


Strategies To Improve The Performance Of Antioxidants In Oil-In-Water Emulsions, Atikorn Panya Sep 2012

Strategies To Improve The Performance Of Antioxidants In Oil-In-Water Emulsions, Atikorn Panya

Open Access Dissertations

Due to the limited number of approved antioxidants for food applications, several alternative strategies to improve antioxidant performance have been developed by focusing on synergistic antioxidant interactions. Susceptibility to lipid oxidation in food systems is the result of the summation of antioxidative and prooxidative mechanisms. Understanding the sometimes paradoxical behavior of antioxidants and prooxidants is a vital key to design synergistic antioxidant systems suitable for particular foods. This research focused on 3 main strategies to improve the performance of antioxidant activity in oil-in-water emulsions.

The first part of this research has been focused on inhibition of lipid oxidation by a ...


Adsorption Column Studies To Predict The Flow Of Nutrients Through Heterogenous Porous Media Under Equilibrium And Isothermal Conditions, Vijai B. Pandey Sep 2012

Adsorption Column Studies To Predict The Flow Of Nutrients Through Heterogenous Porous Media Under Equilibrium And Isothermal Conditions, Vijai B. Pandey

Open Access Dissertations

Because of the endangerment of life of the human beings due to the environmental pollution, a serious study of the pollution of the environment is most vital. Because of increasing surface water pollution there is great hazard of ground water pollution. About half the United States of America derives drinking water from aquifers and much of the projected demand is expected to be met from subsurface sources. Therefore, a study was needed to determine the process of ground water contamination due to nutrients, especially Nitrogen, its degree and Length and Time of Travel and factors inhibiting its flow through soil ...


Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana Aug 2012

Lactic Acid Production Using Sweet Potato Processing Waste, Irene Pagana

Theses and Dissertations

Organic waste generated from industrial sweet potato canning is estimated to be 30% of incoming raw material. This waste contains carbohydrates (sugars and starch) that could be used as substrates for the production of useful compounds via fermentation (e.g. lactic acid), resulting in the production of value-added products. The goal of this research project is to produce a substrate from the sweet potato processing waste material that supports the growth of lactic acid bacteria, which results in the production of lactic acid. The sweet potato waste product was characterized, and found to contain 16.5% solids. The solids components ...


Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes, Dolar Pak Aug 2012

Evaluation Of Prebiotic Fibers And Pectin On Probiotic Strains And Effect Of Bacteriocin-Like Substance On The Survival Of Listeria Monocytogenes, Dolar Pak

Theses and Dissertations

Probiotics and prebiotics have been shown to provide beneficial effects on the host health and there are numerous research efforts being conducted on a variety of specific applications. However, most prebiotic carbohydrates are lower molecular weight oligosaccharides; and the health benefits of higher molecular weight pectins have not been fully evaluated. According to reviews, pectins are fermented in the large intestine due to the cooperative activities of colonic bacteria with complementary enzymatic activities. There are very few studies that demonstrate the fermentability of high methoxy pectin and low methoxy pectin by pure cultures of human isolates or probiotic bacteria. Thus ...


Consumer Sensory Preferences And Willingness-To-Pay For Nutraceutical-Rich Fruit, Lydia Lawless Aug 2012

Consumer Sensory Preferences And Willingness-To-Pay For Nutraceutical-Rich Fruit, Lydia Lawless

Theses and Dissertations

Health-oriented juices are prime candidates for the nutraceutical market due to their inherent healthfulness and convenience. Fruits such as açaí berries, blueberries, blackberries, black cherries, Concord grapes, cranberries, and pomegranates are rich in potentially health-supporting polyphenolics, which makes the juices of these fruits attractive for nutraceutical optimization. The compositional, sensory, and stability properties of blueberry, blackberry, and Concord grape juice blends were explored in an extended shelf-life study. Initially, 100% blueberry juice had the highest total monomeric anthocyanins (67.40 mg/100mL), 100% blackberry juice had the highest total phenolics (249.24 mg/100mL), and 100% Concord juice had the ...


The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume Aug 2012

The Role Of Antioxidant Rich Berries In The Prevention Of Postmenopausal Bone Loss, Lydia Karimi Kaume

Theses and Dissertations

Postmenopausal osteoporosis is the most prevalent form of osteoporosis and results in fragility fractures. Smoking is one of the major risk factors for osteoporosis and is known to aggravate bone loss in postmenopausal women due to increased oxidative stress and inflammation. Diet-based interventions using berries have shown bone protective affects in animal studies partially due to antioxidant and anti-inflammatory properties of their phenolic compounds. The goal of this research was to determine the effects of antioxidant-rich fruits in the prevention of postmenopausal bone loss. Our first study examined the dose dependent effects of blackberries in preventing bone loss in an ...


Single-Pass Drying Of Rough Rice Using Glass Transition Principles, George Owira Ondier Aug 2012

Single-Pass Drying Of Rough Rice Using Glass Transition Principles, George Owira Ondier

Theses and Dissertations

The objective of this research was to study the drying characteristics, milling quality, and functional properties of rough rice subjected to single-pass drying while controlling kernel material states. Drying experiments were conducted at 60, 70, and 80C and relative humidities ranging from 13 to 83%. High drying air relative humidities (greater than 63%) maintained both the kernel surface and core in a rubbery state during drying, whereas low drying air relative humidities caused rapid transitioning of the surface layers from a rubbery to a glassy state. Long-grain pureline cultivar, Wells, medium-grain pureline cultivar, Jupiter, and long-grain hybrid cultivar, CL XL729 ...


Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan Aug 2012

Characterization And Consumer Acceptance Of White Striping In Broiler Breast Fillets, Vivek Ayamchirakkunnel Kuttappan

Theses and Dissertations

White striping is an emerging issue in the broiler meat industry which causes concerns among the producers. The condition is characterized by the occurrence of white striations, parallel to the direction of muscle fibers, mainly in broiler breast fillets and thighs. Fillets can be categorized as NORM (normal or no striping), MOD (moderate) and SEV (severe) depending on the degree of white striping. As a result of few previous research studies on the condition, there is no information available on the impact of white striping on the consumer acceptance and various meat quality attributes. Our hypothesis was that the occurrence ...


Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe Aug 2012

Changes In Carbohydrates Of Navy Beans During Hydration And Subsequent Thermal Processing, Robert Blake Lowe

Masters Theses

Navy beans were subjected to six different hydration protocols that varied in time, temperature, and methodology after which they were thermally processed in both a brine solution and a typical baked bean sauce. Beans, isolated starch, and hydration fluid were analyzed immediately after the completion of hydration protocols. Significant differences were noted between those protocols utilizing low heat (1 and 2) and those utilizing high heat methods (3-6). Bean from low heat protocols were firmer overall. Starch granules from low heat beans were smaller in overall size, experienced less surface damage retained birefringence, and could absorb more water (higher swell ...


Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb Aug 2012

Effect Of Temperature On Sensing Intensity Of Basic Tastes: Sweet, Salty And Sour, Keri Lipscomb

All Theses

Twenty semi-trained subjects determined the effect of temperature on basic tastes sweet, salty and sour. The sensory evaluations were performed on each basic taste and on various combinations of the three tastes at serving temperatures 3, 23 and 60¡C. A single intensity level was used for all sensory evaluations and 3 replications of each panel were performed. Results from the panels provided some evidence of temperature affect, both when evaluated singularly and in combination.
The perceived intensity of some sweet and sour samples was affected by a change in temperature. Sensing intensity of the salty samples was not significantly ...


Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines Aug 2012

Factors Affecting The Production Of Concentrated Blue Cheese Flavorings, Jason Raines

All Theses

The effects of media type and culture selection on the aroma profile of Blue cheese flavorings produced using submerged culture fermentation were studied. Fermentations were carried out for 16 hours then compared using sensory analysis and GC/MS SPME. The differences between samples were minimal. Samples produced with adjunct media were found to have higher concentrations of methyl ketones and more &ldquo'creamy'&rdquo aroma character than samples produced from standard media. Higher levels of free fatty acids were found in standard media samples. Adjunct cultures appear to enhance the &ldquo'creamy'&rdquo character of Blue cheese flavorings.
Near-critical and supercritical carbon dioxide were used to concentrate the aroma active compounds of a traditional Blue cheese and a Blue cheese flavoring. Pressures used ranged from 73 to 90 Bar, temperatures used were 35 and 45 degrees Celsius. The extracts were selective for 2-heptanone and 2-nonanone, the characteristic compounds of Blue cheese. Two-heptanone was more soluble than 2-nonanone and comprised 67 to 71 percent of the extracts. Near-critical extraction (73 Bar; 35 degrees Celsius) of Blue cheese flavoring yielded the most methyl ketones. Results indicate that carbon dioxide may be effective for the concentration of methyl ketones on an industrial scale.


Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena Aug 2012

Assessment Of Viability Of Probiotic Bacteria In Non Dairy Food Matrices Under Refrigeration Storage, Muthu Dharmasena

All Theses

Functional foods serve nutrients and physiologically active components for a healthy living. In most countries, the products related to having a healthy gut dominate the functional foods market. These products are prebiotics, probiotics and synbiotics. Concerning the health benefits, various probiotics are introduced to food matrices. Though dairy is the ideal food matrix for probiotics, the trend of non-dairy probiotics is growing among consumers.
This study included two research objectives: surveying the commercial probiotic containing products for probiotic level and developing a practical home-made probiotic fermentation process. The first part of this study was mainly based on assessing viability of ...


Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing Aug 2012

Developing Value-Added Peptide Antioxidants From Rendering Products, Xiaoting Xing

All Theses

Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), Vitamin E and ethoxyquin, have been commonly added to formulated animal feeds in order to delay discoloration and deterioration due to oxidation. However, these synthetic antioxidants have been limited in their applications as food additives because of potential health hazards. Specifically, synthetic antioxidants have been considered to be linked to various forms of cancer, most commonly kidney, liver and bladder cancer. In this work, value-added peptide antioxidants from rendering products were developed for use in potential aquaculture and pet food markets as natural antioxidant substitutes for synthetic antioxidants. The antioxidant ...


Exposure To Dietary Selenium And Soy Isoflavones In Utero Provides Greater Protection Against Prostate Cancer Risk Factors In Tramp Mice Than Exposure Beginning At 6 Weeks, Heather Schofield Lindsay Jun 2012

Exposure To Dietary Selenium And Soy Isoflavones In Utero Provides Greater Protection Against Prostate Cancer Risk Factors In Tramp Mice Than Exposure Beginning At 6 Weeks, Heather Schofield Lindsay

Theses and Dissertations

Prostate cancer is the second most commonly occurring cancer in men in the United States. Generally, an extended period of time is needed for a mutation to develop into a full scale tumor. Because of this long latency period, lifestyle and environmental factors, such as diet, may play an important role in the development and progression of the disease. Diet is one factor that has been implicated in the risk for developing prostate cancer. We previously showed that diets high in soy isoflavones and selenium (Se) decreased androgen receptor expression and expression of androgen regulated genes in healthy rat prostates ...


Planning And Designing A Sustainable Volunteer Based Organization: The Putney Food Shelf, Annik Yvette Paul May 2012

Planning And Designing A Sustainable Volunteer Based Organization: The Putney Food Shelf, Annik Yvette Paul

Capstone Collection

There are many reasons why issues of food insecurity and hunger exist. Individuals, families, and households have various barriers to food security, often facing more than one at a time. Barriers include limited fixed incomes, minimum wage not equaling a livable wage, unemployment and underemployment, poverty, lack of personal transportation and/or access to public transportation, limited access to shopping areas (food deserts), and health and medical issues.

Considering the current statistics listed below, combined with the ever-increasing cost of food, more households will be struggling to meet their basic nutritional needs. Food insecurity and hunger is a problem faced ...


San Antonio High School Food Justice Program: A Handbook And Evaluation Of Edible Education, Katherine B. Tenneson May 2012

San Antonio High School Food Justice Program: A Handbook And Evaluation Of Edible Education, Katherine B. Tenneson

Pitzer Senior Theses

This senior environmental studies thesis explains and analyzes edible education through a food and gardening program at a continuation high school in Claremont, California. The first chapter situates the program-specific analysis by providing background information of the edible education movement, a history of the Edible Schoolyard in Berkeley, California, and an explanation of why food is a powerful teaching tool. The second chapter delineates the program by describing all of its components and compiling essential resources and teaching documents. The third chapter is based on interviews with 9 of 12 involved students and 7 teachers, and thoroughly explains the outcomes ...


Cholesterol Lowering Effects Of Milk With Added Phytosterols, Laura Kells Cusack May 2012

Cholesterol Lowering Effects Of Milk With Added Phytosterols, Laura Kells Cusack

Master's Theses

Foods incorporating plant sterols (PS) reduce Low-density lipoprotein (LDL) on average approximately 10%. PS with a higher lipid solubility may promote greater reductions. We examined the cholesterol lowering effect of a novel triglyceride recrystallized phystosterol (TRP). Twenty subjects (mean ± SD; age, 56 ± 10 years; BMI, 27 ± 5) with elevated LDL (>100 mg/dL) participated in three 4-week phases; Phase I, 2% milk; Phase II, milk with 2.0 grams (g) free PS; Phase III, milk with 2.0 g TRP. Before and after each phase two fasting blood draws were obtained for determination of serum cholesterol. Between the 2% and ...


The Effects Of Phytosterols On Lipoprotein Particle Size, Laura J. Kunces May 2012

The Effects Of Phytosterols On Lipoprotein Particle Size, Laura J. Kunces

Master's Theses

Phytosterols (PS) have become a recent popular medication alternative for treatment of hypercholesterolemia and have proven effective. Whether PS decrease risk of cardiovascular disease through other mechanisms, such as lipoprotein particle size and inflammatory markers, remains unclear. PURPOSE: The primary aim of this study was to examine the effects of two forms of PS in milk on lipoprotein particle size, inflammatory markers and fat-soluble vitamins. METHODS: Twenty subjects (13 males, 7 females; age; 55±6.1 years, height; 169±10 cm, weight; 77.9±16.9 kg, BMI; 27.3) consumed 16oz of cow’s milk daily for 12 weeks ...


Minor Components And Their Roles On Lipid Oxidation In Bulk Oil That Contains Association Colloids, Bingcan Chen May 2012

Minor Components And Their Roles On Lipid Oxidation In Bulk Oil That Contains Association Colloids, Bingcan Chen

Open Access Dissertations

The combination of water and surface active compounds found naturally in commercially refined vegetable oils have been postulated to form physical structures known as association colloids. This research studied the ability of 1,2-dioleoyl-sn-glycerol-3-phosphocholine (DOPC) and water to form physical structures in stripped soybean oil. Interfacial tension and fluorescence spectrometry results showed the critical micelle concentration (CMC) of DOPC in stripped soybean oil was 650 and 950 microM, respectively. Light scattering attenuation results indicated that the structure formed by DOPC was reverse micelles. The physical properties of DOPC reverse micelles were determined using small-angle X-ray scattering (SAXS) and fluorescence probes ...