Data from: Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid

Description

Menhaden oil was enzymatically modified with caprylic (C8:0) and/or stearic acid (C18:0) to produce structured lipids (SL) with high amount of polyunsaturated fatty acids (PUFA) and melting point of 25-35 degrees centigrade. Linear interpolation was used to determine substrate molar ratios for the reaction. Thermal behavior was determined with DSC and volatile oxidation products by solid phase microextraction (SPME) fiber.

OCLC

1153359291

Document Type

Dataset

DCMI Type

Dataset

File Format

.txt, .zip, .xlsx, .csv

Viewing Instructions

Files are in .zip. Need to unzipped.

Publication Date

4-8-2020

Funder

United States Department of Agriculture (USDA)

Publisher

Ag Data Commons

Award Number

United States Department of Agriculture (USDA) 2017-67017-26476

Award Title

Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties

Referenced by

Willett, S. A., Martini, S., & Akoh, C. C. (2019). Enzymatic Modification of Menhaden Oil to Incorporate Caprylic and/or Stearic Acid. Journal of the American Oil Chemists’ Society, 96(7), 761-775. https://doi.org/10.1002/aocs.12227

Start Date

1-1-2017

End Date

12-31-2019

Language

eng

Code Lists

See README file.

Comments

The data files are provided in their original .xlsx format, as well as in .csv. The folders are broken down into the following categories: linear interpolation initial experiments (10g, various molar ratios (1:1,1:3, 1:5), and validation under optimal conditions (both 10g and 500g), and finally large-scale reactions (1kg). There is also a folder (“Data”) containing the initial 10g reactions for the caprylic/stearic acid blends (A,B,C).

Disciplines

Food Science

License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Link to Full Text

Share

 
COinS