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The purpose of this study was to investigate the fatty acid profiles in 18 soybean cultivars grown in Korea. A total of eleven fatty acids were identified in the sample set, which was comprised of myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1, ω7), stearic (C18:0), oleic (C18:1, ω9), linoleic (C18:2, ω6), linolenic (C18:3, ω3), arachidic (C20:0), gondoic (C20:1, ω9), behenic (C22:0), and lignoceric (C24:0) acids by gas-liquid chromatography with flame ionization detector (GC-FID). Based on their color, yellow-, black-, brown-, and green-colored cultivars were denoted. Correlation coefficients (r) between the nine major fatty acids identified (two trace fatty acids, myristic and palmitoleic, were not included in the study) were generated and revealed an inverse association between oleic and linoleic acids (r=−0.94, p<0.05), while stearic acid was positively correlated to arachidic acid (r=0.72, p<0.05). Principal component analysis (PCA) of the fatty acid data yielded four significant principal components (PCs; i.e., eigenvalues>1), which together account for 81.49% of the total variance in the data set; with PC1 contributing 28.16% of the total. Eigen analysis of the correlation matrix loadings of the four significant PCs revealed that PC1 was mainly contributed to by oleic, linoleic, and gondoic acids, PC2 by stearic, linolenic and arachidic acids, PC3 by behenic and lignoceric acids, and PC4 by palmitic acid. The score plots generated between PC1-PC2 and PC3-PC4 segregated soybean cultivars based on fatty acid composition.

Chondroitin sulphate (ChS) from the scapular cartilage of the shortfin mako shark (Isurus oxyrinchus) was purified by two-stage enzymatic hydrolysis and a fractional precipitation process using isopropyl alcohol. Characteristics of the ChS fraction were investigated using cellulose acetate membrane electrophoresis and FT-IR spectra. A maximum hydrolysis rate of 78.26% was achieved with 1.35% (w ⁄ w) Alcalase and 1.20% (w ⁄ w) Flavourzyme. A minimum nitrogen content of 2.89% was obtained with 1.43% (w ⁄ w) Alcalase and 1.33% (w ⁄ w) Flavourzyme, as determined by response surface methodology. The precipitation of ChS from the enzymatic hydrolysates was optimised at 40% (v ⁄ v) isopropyl alcohol, which contained 2% (w ⁄ v) NaCl to lower the nitrogen content. The precipitate was further purified via membrane filtration (molecular-weight cut-off, 3 kDa) to remove salt and low-molecular-weight materials. The ChS purified by enzymatic hydrolysis, isopropyl alcohol precipitation and membrane filtration was identified as ChS C by electrophoresis and FT-IR spectra.

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