Fatty acids, valorization

Ueda I, Suzuki A 1998 Is there a specific receptor for anesthetics Contrary effects of alcohols and fatty acids on pheise transition and bioluminescence of firefly luciferase. Biophysical Journal 75 1052-1057 Valdez-Vasquez M, Aguilera-Tejero E, Mayer-Valor R 1993 Effect of xylazine during endoscopic evaluation of functional upper respiratory disorders in horses. Journal of Equine Veterinary Science 13 84-86 Vaughan C W, Ingram S L, Connor M A et al 1997 How opioids inhibit GABA-mediated neurotransmission. Nature 390 611-614... 

Novozym 435 is already a famous biocomposite containing Candida antarctica lipase B (CAL-B) as the bioactive part. Novozym 435 is commercially available immobilized enzyme with CAL-B physically adsorbed on a macroporous resin of poly(methylmethacrylate) [82]. The enzyme versatility and the substrate affinity recommended Novozym 435 for many applications, including the biomass valorization. An example is the production of the fatty acid esters used as emollient in the cosmetic industry (ex. myristyl myristate) [83,84],... 

We showed that oleaginous crops are particularly efficient to produce a large variety of oils and numerous by-products that can be valorized into multiple commodity chemicals. By applying the concept of the whole-plant biorefinery, triglycerides, fatty acids, glycerol, and lignoceUulose are converted into chemicals that can find applications in several markets. 

Excepted these essays, we know of no other studies concerning the sodium chloride action on lipid metabolism in olive fruit. In the present paper, we are investigating the influence of sodium chloride contained in irrigation water on oil content, fatty acid composition and amounts during the olive fruit ripening because the more interesting problem is the valorization of the important brackish water reserves for irrigation in olive tree cultivation. 

Tu our country, Cotton is irrigated in some areas with relatively brackisli water. Seeds, secondary crop, have high fat and protein content, and have to be worth valorizing. At this viewpoint, we have studied sodium chloride action on total fatty acids during different seed ripening stages. 

Proteins valorization as thermoplastic or thermosetting materials has been performed by chemical modifications [212]. Improved functional properties can be obtained by esterification of protein carboxyl and amide groups by fatty alcohol that lead to a protein-derivative with improved functional properties which would result into a lower water sensitivity. For example sunflower and wheat gluten have been esterified by octanol in the presence of an acid catalyst. Esterified protein result less soluble at basic pH compared to native proteins, indicating a hydrophobation effect [213]. 

---