Effect of temperature on fatty acid

Effect of temperature on fatty acid stripping of soybean oil... 

Brar, G.S. (1980) Effect of temperature on fatty acid composition of sesame (Sesamum indicum, L.). Plant Biochem. J., 7, 133—137. 

Main Effects of Temperature on Fatty Acid Composition with the Emphasis on Oleic Acid... 

Some recent efforts that were made to explain the effect of temperature on fatty acid composition, especially oleic acid percentage, are summarized in Table 1. The general conjecture is that the higher the temperature, the higher the oleic acid percentage and the lower the linoleic acid percentage (Silver et al., 1984 Kabbaj et al., 1996). 

The largest effect of temperature on fatty acid composition occurred between 100 and 300°C DAF and is the most critical period for fatty acid composition... 

Table 3. The effect of temperature on fatty acid labelling in C. crispus... 

Source Data from Marr, A.G. Ingraham, J.L. (1962) Effect of temperature on the composition of fatty acids in Escherichia coli. J. Bacteriol. 84, 1260. 

Figure 4. Effect of temperature on the rate of oxidation of various fats (A) Misceiianeous commerciai shortenings aerated untii rancid, (B) pure methyi oieate aerated to peroxide vaiue of 500 meq/kg, (C) purified methyi esters of mixed soybean oii fatty acids aerated to a peroxide vaiue of 500 meq/kg, and (D) and (E) commerciai vegetabie oii shortenings incubated at 65 °C and stored at 21 °C and 32 °C untii rancid.

Till now, there have been many studies on the solubility of nonaqueous solutions of ionic surfactants. On the other hand, information on nonionic surfactant solutions is still scarce. Kon-no et al. [27] studied the effect of temperature on the solubility of a-monoglycerol esters of Qi Q7 fatty acids in benzene. Such solubility behavior has also been observed by Matin and Pink [28] for zinc soaps in various organic solvents. The solubility increases slowly as the temperature is raised. Within a narrow temperature range, the solubility begins to increase very rapidly. The temperature at which the abrupt change in the solubility occurs is called the critical solution temperature (CST). 

The effect of temperature on viscosity of various vegetable oils and fatty acids was investigated by Noureddini and co-workers (1992). The relationship was expressed as... 

Wolf R.B. J.F. Cavins R. Kleiman L.T. Black. Effect of temperature on soybean seed constituents oil, protein, moisture, fatty acids, amino acids and sugars. /. Am. Oil Chem. Soc. 1982, 59, 230-232. 

Kishimoto, Y., Wajda, M. Rodin, N.S. (1968) 6-Acyl Galactosyl Ceramides of Pig Brain Structure and Fatty Acid Composition , Journal of Lipid Research, 9, 27-33 Kitchen, B.J. Andrews, P. (1972) The Effect of Temperature on a Reaction Catalysed by Lactose Synthetase A Protein , FEBS Letters, 26, 333-5 Kivirikko, K. Risteli, L. (1976) Biosynthesis of Collagen and its Alterations in Pathological States , Medical Biology, 54,159-86 Kleine, T.O. (1978) International Reviews of Connective Tissue Research, 9, 27-98 Klenk, E. Doss, M. (1966) Uber das Vorkommen von Estercerebrosiden im Gehim . 

Fig. 13. The effect of temperature on the solubility in micellar bile acid solution of fatty acid (top), monoglyceride (center), and sodium soap (bottom). The data of Figs. 6, 8, and 10 have been plotted with the coordinates switched and the axes reversed. Fatty acid solubility increases markedly at a temperature close to the melting point of the anhydrous acid. Monoglyceride solubility increases at a temperature close to that of the transition temperature of monoglyceride in water. Thus, for both fatty acids and soap, the temperature at which a marked increase in solubility occurs is determined chiefly by lipolytic product-water interaction. With sodium soaps, the temperature range over which the solubility increases is much broader, and a significant depression is caused by bile acids. For a given acyl radical, the temperature at which solubility increases is lowest for soap, intermediate for monoglyceride, and highest for fatty acid.

DURMAZ Y, DONATO M, MONTEIRO M, GOUVEIA L, NUNES M L, PEREIRA T G, GOKPINAR S and BANDARRA N M (2009) Effect of temperature on alpha-tocopherol, fatty acid profile, and pigments of Diacronema vlkianum (Haptophyceae). Aquaculture International, 17,391-399. 

RENAUD s M, LUONG-VAN T, LAMBRiNiDis G and PARRY D L (2002) Effect of temperature on growth, chemical composition and fatty acid composition of tropical Australian microalgae grown in batch cultures. Aquaculture, 211,195-214. 

Canvin, D. 1965. The effect of temperature on the oil content and fatty acid composition of the oils of several oil seed crops. Canadian Journal of Experimental Botany 43 63-69. 

Renaud, S. M., L.-V. Thinh, G. Lambrinidis, and D. L. Parry. 2002. Effect of Temperature on Growth, Chemical Composition and Fatty Acid Composition of Tropical Australian Microalgae Grown in Batch CnXtnrtsr Aquaculture 211 (1-4) 195-214. 

The effect of temperature on membrane composition is one of the most understood effects. At low temperatures, the fatty acid unsaturation rate increases as does the proportion of acids with ramified chains. At the same time, the length of the chains decreases. In this manner, palmitic acid (Cie) increases and cix-vaccenic and lactobaciflic acid decrease in Oenococcus oeni and Lactobacillus plantarum when the temperature of the culture increases from 25 to 30°C. The introduction of a methyl group, the formation of a propanic... 

Ramezanzadeh, F, Rao, R, Prinyawiwatkul, W, Marshall, W and Windhauser, M (2000) Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. J. Agric. Food Chem., 48,464-467. 

We have also studied the effect of temperature on the acyl specificities and selectlvltles of cocoa microsomal G-3-PAT and DAGAT. The data from these experiments indicate that both enzymes show broad specifications for the three most common fatty acids present in cocoa butter palmitic, stearic, and oleic. A trend of increasing selectivity for the unsaturated fatty acid at lower assay temperatures is evident and may be related to the observance of lower melting point cocoa butter obtained from seeds grown in cooler climates (Alvlm and Berbert, 1972). 

THE EFFECT OF TEMPERATURE ON DESATURATION OF GALACTOLIPID FATTY ACIDS IN BRASSICA NAPUS... 

The C-labelling pattern of the fatty acids from MGDG of leaves grown at 10 and 30°C are shown in Table II. The leaves were fed and incubated at 20°C to remove the effects of temperature on photosynthesis and any direct effect on the activity of fatty acid synthetase and desaturase. 

Williams JP, Khan MU, Mitchell K, Johnson G. The effect of temperature on the level and biosynthesis of unsatmated fatty acids in diacylglycerols of Brassica napiis leaves. Plant Physiol 1988 87 904-910. 

Table II. The Effect of Mitochondrial Membrane Fatty Acid Composition on the Temperature of IMs-continuity of Arrhenius Plots of Mitochondrial DNA Replication inVitro ...

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