Comparison of biosorption properties of different kinds of fungi for the removal of Gryfalan Black RL metal-complex dye

Three kinds of filamentous fungi (Rhizopus arrhizus, Trametes versicolor, Aspergillus niger) were tested for their ability to adsorb Gryfalan Black RL metal-complex dye as a function of pH, temperature and dye concentration. R. arrhizus and T. versicolor exhibited the maximum dye uptake at pH 2.0 and at 25 degrees C while A. niger performed the highest dye biosorption at pH 1.0 and at 35 degrees C. Sorption capacity of each biosorbent increased with increasing initial dye concentration. Among the three fungi, R. arrhizus was the most effective biosorbent showing a maximum dye uptake of 666.7 mg g(-1). The Langmuir model described the equilibrium data of each dye-fungus system accurately in the concentration and temperature ranges studied. Kinetic analysis indicated that both adsorption kinetics and internal diffusion played an important role on controlling the overall adsorption rate for each fungus. Thermodynamic analysis verified that A. niger biosorption was endothermic while the others were exothermic.     

Staining kinetics in single cells. Part II. Diffusion processes inside the cell

Applying hydrodynamic conditions, which certify a negligible influence of convective diffusion, the time-dependent uptake of thionin in lymphocytes, monkey kidney cells, and their separated nuclei was measured spectroscopically. Using fixed cell material the dye transport inside the cell is not hindered due to plasma membrane and cytoplasm. The staining rate depends on the dye concentration, the pretreatment of the cell, and on the electrolyte concentration of the dye solution. The mechanism of dye migration inside the cell is in accordance with a porous matrix model. The diffusion process takes place inside the pores and channels filled with liquid and is modified by adsorption of dye molecules on the walls of the pores. A dynamic reversible equilibrium exists between migrating dye molecules and the binding sites on the pore walls described by the Freundlich adsorption isotherm. The proposed model explains the observed order of reaction of the staining kinetics.     

Staining kinetics in single cells

Summary Applying hydrodynamic conditions, which certify a negligible influence of convective diffusion, the time-dependent uptake of thionin in lymphocytes, monkey kidney cells, and their separated nuclei was measured spectroscopically. Using fixed cell material the dye transport inside the cell is not hindered due to plasma membrane and cytoplasm. The staining rate depends on the dye concentration, the pretreatment of the cell, and on the electrolyte concentration of the dye solution. The mechanism of dye migration inside the cell is in accordance with a porous matrix model. The diffusion process takes place inside the pores and channels filled with liquid and is modified by adsorption of dye molecules on the walls of the pores. A dynamic reversible equilibrium exists between migrating dye molecules and the binding sites on the pore walls described by the Freundlich adsorption isotherm. The proposed model explains the observed order of reaction of the staining kinetics.     

Bench-scale and packed bed sorption of methylene blue using treated olive pomace and charcoal

A combination of olive pomace after solvent extraction and charcoal produced from the solid waste of olive oil press industry was used as an adsorbent for the removal of methylene blue (MB) dye from aqueous solutions. Batch tests showed that up to 80% of dye was removed when the dye concentration was 10 mg/ml and the sorbent concentration was 45 mg/ml. An increase in the olive pomace concentration resulted in greater dye removal from aqueous solution, and an increase in MB dye concentration at constant adsorbent concentration increased the dye loading per unit weigh of adsorbent. In the kinetic of the adsorbent process, the adsorption data followed the second-order kinetic model better than first order kinetic model. Charcoal showed higher sorption capacity (uptake) than that of olive pomace. In the fixed bed adsorption experiment, the breakthrough curves showed constant pattern behavior, typical of favorable isotherms. The breakthrough time increased with increasing bed height, decreasing flow rate and decreasing influent concentration and methylene blue dye uptake. The uptake of MB dye was significantly increased when a mixture of olive pomace and charcoal was packed in the column in a multi-layer fashion. Different models were used to describe the behavior of this packed-sorption process.     

Quantification of oil binding capacity of structuring fats: A novel method and its application

A robust, well-defined and reproducible method to accurately measure the oil binding capacity (OBC) of structuring fats was developed. The method was validated using two oil/fat model systems, i.e., fully hydrogenated canola oil (FHCO) in canola oil (CO) (FHCO/CO) and fully hydrogenated soybean oil (FHSO) in CO (FHSO/CO). The mixtures were crystallized from the melt down to three different temperatures (15, 25 and 35 °C) at constant rates of cooling and the OBC was measured after different periods of storage time. The critical concentration of hard fat at which the solid fat network is stable and effectively binds oil has been also measured for mixtures crystallized at temperatures close to room temperature, i.e., 25 °C. Crystal structure, melting behavior, microstructure, and solid fat content of these binary systems have been investigated in relation to the OBC of the solid fat network using X-ray diffraction (XRD), differential scanning calorimetry (DSC), polarized light microscopy (PLM), and wide-line pulsed nuclear magnetic resonance (pNMR) techniques. The two model systems exhibited similar trends in OBC over time, a behavior attributed to their similar TAG composition and polymorphism. However, relatively smaller OBC values were achieved by the CO/FHSO compared to CO/FHCO samples, largely due to differences in their solid network structure. Four successive decreasing linear segments, identifying successive mechanisms of oil migration/binding, were observed in the experimental OBC versus fat weight fraction curves. The critical concentration of hard fat, at which the solid fat network is effective in binding oil, was also determined and found to be ～6 wt% for both systems.     

Adsorption of cationic dye from aqueous solutions by date pits: Equilibrium,kinetic, thermodynamic studies,and batch adsorber design

The retention profile of methylene blue from aqueous solutions onto the solid adsorbent date pits has been investigated in a batch system. The characterization and adsorption efficiency for methylene blue was evaluated using date pits. Fourier Transform Infra-Red, Scanning Electron Microscope, Brunauer–Emmett–Teller analysis were performed to determine the characteristics of the material. The effect of contact time, initial dye concentration, adsorbent dosage, temperature, and solution pH were investigated. The adsorption was found to increase with increasing time, decreasing concentration of dye, decreasing temperature and increasing dosage up to equilibrium values which was 20 min, 25°C, and 0.1 g adsorbent, respectively. The adsorption was favorable at high and low pH (pH 3, pH 7). The adsorption equilibrium data were best fitted by Freundlich isotherm. The adsorption kinetics was found to follow the pseudo second order kinetic model. Thermodynamic parameters such as free energy, enthalpy, and entropy were calculated and found to be ?4.6 kJ/mole, ?7.9 kJ/mole, and ?11.8 kJ/mole, respectively. The thermodynamic parameters of the uptake of methylene blue onto the date pits indicated that, the process is exothermic and proceeds spontaneously at low temperature. A single stage batch adsorber was designed for adsorption of methylene blue by Date Pits based on optimum isotherm.     

Dissolution of sucrose crystals in the anhydrous sorbitol melt

The dissolution of a sugar (sucrose as a model) with higher melting point was studied in a molten food polyol (sorbitol as a model) with lower melting point, both in anhydrous state. A DSC and optical examination revealed the dissolution of anhydrous sucrose crystals (mp 192 degrees C) in anhydrous sorbitol (mp 99 degrees C) liquid melt. The sucrose-sorbitol crystal mixtures at the proportions of 10, 30, 60, 100 and 150 g of sucrose per 100 g of sorbitol were heat scanned in a DSC to above melting endotherm of sorbitol but well below the onset temperature of melting of sucrose at three different temperatures 110, 130 and 150 degrees C. The heat scanning modes used were with or without isothermal holding. The dissolution of sucrose in the sorbitol liquid melt was manifested by an increase in the glass transition temperature of the melt and corresponding decrease in endothermic melting enthalpy of sucrose. At given experimental conditions, as high as 25 and 85% of sucrose dissolved in the sorbitol melt during 1 h of isothermal holding at 110 and 150 degrees C, respectively. Optical microscopic observation also clearly showed the reduction in the size of sucrose crystals in sorbitol melt during the isothermal holding at those temperatures.     

Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting

Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on water sorption, glass transition temperature (T(g)), and formation and melting of ice in aqueous sugar systems. In the sugar-salt mixtures, water adsorption was higher than expected on the basis of the water uptake by each pure component. In systems with a reduced mass fraction of water (w less-than-or-equal 0.4), salts delayed water crystallization, probably due to ion-water interactions. In systems where > 0.6, water crystallization could be explained by the known colligative properties of the solutes. The glass transition temperature of the maximally concentrated matrix (T(g)') was decreased by the presence of salts. However, the actual T(g) values of the systems were not modified. Thus, the effect of salts on sorption behavior and formation of ice may reflect dynamic water-salt-sugar interactions which take place at a molecular level and are related to the charge/mass ratio of the cation present without affecting supramolecular or macroscopic properties.     

Effects of Processing at 45 C on Staining

Tissue processed at a constant temperature of 45 C including the use of paraffin wax with a melting point of 45 C displays staining characteristics that are sometimes reversed from those associated with the more usual processing schedules and wax with a melting point of 58–60 C. Staining with acid dyes, particularly in trichrome methods, are most susceptible to these changes. We suggest that this is directly related to dye molecular size and to differences in the tissue structure resulting from the heat to which the tissues were exposed.     

Transport of 8-anilino-1-naphthalenesulfonate as a probe of the effect of cholesterol on the phospholipid bilayer structures.

The transport of 8-anilino-1-naphthalenesulfonate in dimyristoyl-L-alpha-lecithin bilayers has been found to be extremely sensitive to the crystalline state of the phospholipid dispersions. Thus this reaction may be used for probing the membrane structures. In binary mixtures of cholesterol and phospholipid the fluorescence enhancement of the dye completely disappears when the mole fraction of cholesterol reaches 33%. At temperatures below and above the phase transition of the lipid bilayers, the rate of the probe transport increases significantly in the binary mixtures. It reaches a maximum at 17 mol % of cholestero. The rate at this cholesterol content approaches the maximum value obtained for the probe transport in pure phospholipis, e.i., the rate at the midpoint of the phase transition. These observations indicate that the effect of cholesterol in the phospholipid dispersion is to maintain the bilayer structure close to the melting temperature of the lipid phase transition. In other words, cholesterol may be an effective buffer for membrane crystalline state when its concentration is near 17 mol %.     

The mechanism by which fish antifreeze proteins cause thermal hysteresis

Antifreeze proteins are characterised by their ability to prevent ice from growing upon cooling below the bulk melting point. This displacement of the freezing temperature of ice is limited and at a sufficiently low temperature a rapid ice growth takes place. The separation of the melting and freezing temperature is usually referred to as thermal hysteresis, and the temperature of ice growth is referred to as the hysteresis freezing point. The hysteresis is supposed to be the result of an adsorption of antifreeze proteins to the crystal surface. This causes the ice to grow as convex surface regions between adjacent adsorbed antifreeze proteins, thus lowering the temperature at which the crystal can visibly expand. The model requires that the antifreeze proteins are irreversibly adsorbed onto the ice surface within the hysteresis gap. This presupposition is apparently in conflict with several characteristic features of the phenomenon; the absence of superheating of ice in the presence of antifreeze proteins, the dependence of the hysteresis activity on the concentration of antifreeze proteins and the different capacities of different types of antifreeze proteins to cause thermal hysteresis at equimolar concentrations. In addition, there are structural obstacles that apparently would preclude irreversible adsorption of the antifreeze proteins to the ice surface; the bond strength necessary for irreversible adsorption and the absence of a clearly defined surface to which the antifreeze proteins may adsorb. This article deals with these apparent conflicts between the prevailing theory and the empirical observations. We first review the mechanism of thermal hysteresis with some modifications: we explain the hysteresis as a result of vapour pressure equilibrium between the ice surface and the ambient fluid fraction within the hysteresis gap due to a pressure build-up within the convex growth zones, and the ice growth as the result of an ice surface nucleation event at the hysteresis freezing point. We then go on to summarise the empirical data to show that the dependence of the hysteresis on the concentration of antifreeze proteins arises from an equilibrium exchange of antifreeze proteins between ice and solution at the melting point. This reversible association between antifreeze proteins and the ice is followed by an irreversible adsorption of the antifreeze proteins onto a newly formed crystal plane when the temperature is lowered below the melting point. The formation of the crystal plane is due to a solidification of the interfacial region, and the necessary bond strength is provided by the protein “freezing” to the surface. In essence: the antifreeze proteins are “melted off” the ice at the bulk melting point and “freeze” to the ice as the temperature is reduced to subfreezing temperatures. We explain the different hysteresis activities caused by different types of antifreeze proteins at equimolar concentrations as a consequence of their solubility features during the phase of reversible association between the proteins and the ice, i.e., at the melting point; a low water solubility results in a large fraction of the proteins being associated with the ice at the melting point. This leads to a greater density of irreversibly adsorbed antifreeze proteins at the ice surface when the temperature drops, and thus to a greater hysteresis activity. Reference is also made to observations on insect antifreeze proteins to emphasise the general validity of this approach.     

The mechanism by which fish antifreeze proteins cause thermal hysteresis

Antifreeze proteins are characterised by their ability to prevent ice from growing upon cooling below the bulk melting point. This displacement of the freezing temperature of ice is limited and at a sufficiently low temperature a rapid ice growth takes place. The separation of the melting and freezing temperature is usually referred to as thermal hysteresis, and the temperature of ice growth is referred to as the hysteresis freezing point. The hysteresis is supposed to be the result of an adsorption of antifreeze proteins to the crystal surface. This causes the ice to grow as convex surface regions between adjacent adsorbed antifreeze proteins, thus lowering the temperature at which the crystal can visibly expand. The model requires that the antifreeze proteins are irreversibly adsorbed onto the ice surface within the hysteresis gap. This presupposition is apparently in conflict with several characteristic features of the phenomenon; the absence of superheating of ice in the presence of antifreeze proteins, the dependence of the hysteresis activity on the concentration of antifreeze proteins and the different capacities of different types of antifreeze proteins to cause thermal hysteresis at equimolar concentrations. In addition, there are structural obstacles that apparently would preclude irreversible adsorption of the antifreeze proteins to the ice surface; the bond strength necessary for irreversible adsorption and the absence of a clearly defined surface to which the antifreeze proteins may adsorb. This article deals with these apparent conflicts between the prevailing theory and the empirical observations. We first review the mechanism of thermal hysteresis with some modifications: we explain the hysteresis as a result of vapour pressure equilibrium between the ice surface and the ambient fluid fraction within the hysteresis gap due to a pressure build-up within the convex growth zones, and the ice growth as the result of an ice surface nucleation event at the hysteresis freezing point. We then go on to summarise the empirical data to show that the dependence of the hysteresis on the concentration of antifreeze proteins arises from an equilibrium exchange of antifreeze proteins between ice and solution at the melting point. This reversible association between antifreeze proteins and the ice is followed by an irreversible adsorption of the antifreeze proteins onto a newly formed crystal plane when the temperature is lowered below the melting point. The formation of the crystal plane is due to a solidification of the interfacial region, and the necessary bond strength is provided by the protein "freezing" to the surface. In essence: the antifreeze proteins are "melted off" the ice at the bulk melting point and "freeze" to the ice as the temperature is reduced to subfreezing temperatures. We explain the different hysteresis activities caused by different types of antifreeze proteins at equimolar concentrations as a consequence of their solubility features during the phase of reversible association between the proteins and the ice, i.e., at the melting point; a low water solubility results in a large fraction of the proteins being associated with the ice at the melting point. This leads to a greater density of irreversibly adsorbed antifreeze proteins at the ice surface when the temperature drops, and thus to a greater hysteresis activity. Reference is also made to observations on insect antifreeze proteins to emphasise the general validity of this approach.     

Re-Designing Clouds to Increase Turbidity in Beverage Emulsions

Clouds represent oil-in-water emulsions, which are used to create a turbid appearance in beverage emulsions. Aim of the present study was to investigate whether crystalline structures at the oil-water interface or a solidified dispersed phase sufficiently increase the refractive index difference between the two phases to create turbidity in a more efficient manner. Bulk materials and dispersions were characterized by differential scanning calorimetry and time-domain-NMR for crystal structure and solid fat content, respectively. Use of high melting emulsifiers (HME), 1% sodium stearoyl lactylate (SSL), 1% glyceryl stearoyl citrate (GSC), respectively 1.5% phospholipid (PL) did not result in an increase in turbidity. Data indicate that the emulsifiers did not crystallize at the interface. However, modification of the dispersed phase with high melting lipids (HML) was successful. Using fats with increasing melting point, it was shown that turbidity increased with increasing degree of crystallinity. Compared to a liquid medium chain triglyceride (MCT) turbidity increased significantly from 290 NTU (ratio) using hydrogenated palm fat (HPF, 400 NTU (ratio)) or tristearin (SSS, 440 NTU (ratio)) instead. In order to induce that effect, a critical degree of crystallinity of more than 36% needed to be achieved.     

P-Aminodimethylaniline Monohydrochloride as an Indicator of Microbial Action on Fats

Flooding p-aminodimethylaniline monohydrochloride on fat emulsion agar inoculated with certain types of microorganisms frequently results in marked color changes in the fat globules. It is shown in this paper that the colors result from the increased solubility in fat and fatty acids of this dye as it becomes oxidized. Some of the acids oxidize the dye on contact and therefore color very quickly; fats become colored only when some other agent oxidizes the dye. The characteristic color reactions with certain fats and fatty acids are described for various degrees of oxidation of the dye; this suggests the explanation for the colors observed in the inoculated globules flooded with this dye. A table is included showing the colors in globules of oil that were inoculated with 39 pure cultures of bacteria.     

The Determination of Apparent Isoelectric Points of Cell Structures by Staining at Controlled Reactions

The staining reactions at controlled pH-values of various dyes with the nucleus and cytoplasm of Trichonympha collaris under different conditions were investigated. When staining intensity was plotted against pH, it was found that with each dye a different curve was obtained. “Isoelectric points” obtained by superposition of acid and basic dye curves varied for the same material with the dyes employed. It was found that, with the same dye, the curves of staining intensity plotted against pH varied with the buffer system utilized. Moreover, the intensity of staining at any pH was found to vary directly with the concentration of dye and inversely with the concentration of buffer. Various factors modifying staining intensity were studied. In the staining of a protein in buffered solution, it was shown that staining intensity (the index of the concentration of the dye-protein compound) at a given pH-value is dependent upon the interaction of the dye-protein, buffer-protein and dye-buffer systems, and that as the dye or buffer or their concentrations were varied, the resultant “isoelectric points” which were obtained also varied. In view of these facts and of the present lack of knowledge of dyes and dye-protein combinations it would be impossible to determine a true isoelectric point by staining at controlled pH-values without further extensive work on the subject. It follows that no true isoelectric points have hitherto been obtained for nucleus, cytoplasm or other tissue elements by staining at controlled pH.     

Recovery of Acinetobacter radioresistens lipase by hydrophobic adsorption to n-hexadecane coated on nonwoven fabric

A simple and clean adsorption/desorption process was proposed for recovering Acinetobacter radioresistens lipase from fermentation broth. The adsorbent used was n-hexadecane coated on a hydrophobic nonwoven fabric (NWF). n-Hexadecane has a melting point of 16-18 degrees C, and its affinity for lipase decreases markedly from liquid to solid state. Accordingly, performing the adsorption and desorption above and below, respectively, the melting point would need no extraneous materials for separation. The adsorption isotherms at various temperatures were found to follow the Langmuir model. Simulation of the batch adsorption/desorption process showed that there exists an optimal amount of adsorbent for both concentration factor and enzyme recovery; the process is restrained by equilibrium. The performance of column adsorption/desorption could also be simulated using the adsorption isotherm, and it was shown that the concentration factor was proportional to the amount of adsorbent used. The benefits of this process include easy preparation of adsorbent, low operational cost, no extraneous materials needed, negligible enzyme denaturation, high efficiency, and simple process simulation.     

Shear stress induced lipid order and permeability changes of giant unilamellar vesicles

BackgroundThe permeability of a lipid bilayer is a function of its phase state and depends non-linearly on thermodynamic variables such as temperature, pressure or pH. We investigated how shear forces influence the phase state of giant unilamellar vesicles and their membrane permeability.MethodsWe determined the permeability of giant unilamellar vesicles composed of different phospholipid species under shear flow in a tube at various temperatures around and far off the melting point by analyzing the release of fluorescently labelled dextran. Furthermore, we quantified phase state changes of these vesicles under shear forces using spectral decomposition of the membrane embedded fluorescent dye Laurdan.ResultsWe observed that the membrane permeability follows a step function with increasing permeability at the transition from the gel to the fluid phase and vice versa. Second, there was an all-or-nothing permeabilization near the main phase transition temperature and a gradual dye release far off the melting transition. Third, the Laurdan phase state analysis suggests that shear forces induce a reversible melting temperature shift in giant unilamellar vesicle membranes.Major conclusionsThe observed effects can be explained best in a scenario in which shear forces directly induce membrane pores that possess relatively long pore lifetimes in proximity to the phase transition.General significanceOur study elucidates the release mechanism of thermo-responsive drug carriers as we found that liposome permeabilization is not continuous but quantized. Furthermore, the shear force induced melting temperature shift must be taken into consideration when thermo-responsive liposomes are designed.     

Development of an in vitro system for screening the ligands of a membrane glycoprotein CD36

It has well been known that human and rodents exhibit a preference for fats. This suggests the existence of an orosensory system responsible for the detection of dietary fats. A plasma membrane glycoprotein CD36, besides the role in the uptake of long-chain fatty acids (LCFAs) as well as oxidized low-density lipoprotein (OxLDL) in a variety of cells, has been postulated to be a candidate fat taste receptor on the tongue. Therefore, molecules that bind with CD36 to cause intracellular signaling but have fewer calories could be substitutes for dietary fats. In the present study, we developed an in vitro system for the screening of CD36 ligands using Chinese hamster ovary-K1 cells (CHO-K1) stably transfected with human or mouse CD36. When incubated with OxLDL labeled with fluorescence dye, the fluorescence was much higher in the transfected CHO-K1 cells than in non-transfected CHO-K1 cells. Incubation of the transfected cells with OxLDL caused a rapid phosphorylation of extracellular signal regulated kinase, and the degree was significantly higher compared with that in non-transfected CHO-K1 cells. The expression system using CHO-K1 cells could be a convenient tool to screen the novel ligands of CD36.     

Thermal and Structural Stability of Adsorbed Proteins

Experimental evidence suggests that proteins adsorbed to hydrophobic surfaces at low coverages are stabilized relative to the bulk. For larger coverages, proteins unfold and form β-sheets. We performed computer simulations on model proteins and found that: 1), For weakly adsorbing surfaces, unfolded conformations lose more entropy upon adsorption than folded ones. 2), The melting temperature, both in the bulk and at surfaces, decreases with increasing protein concentration because of favorable interprotein interactions. 3), Proteins in the bulk show large unfolding free energy barriers; this barrier decreases at stronger adsorbing surfaces. We conjecture that typical experimental temperatures appear to be below the bulk melting temperature for a single protein, but above the melting temperature for concentrated protein solutions. Purely thermodynamic factors then explain protein stabilization on adsorption at low concentrations. However, both thermodynamic and kinetic factors are important at higher concentrations. Thus, proteins in the bulk do not denature with increasing concentration due to large kinetic barriers, even though the aggregated state is thermodynamically preferred. However, they readily unfold upon adsorption, with the surface acting as a heterogeneous catalyst. The thermal behavior of proteins adsorbed to hydrophobic surfaces thus appears to follow behavior independent of their chemical specificity.     

Continuous enzymatic transesterification of sesame oil and a fully hydrogenated fat: effects of reaction conditions on product characteristics

An immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to mediate the continuous transesterification of sesame oil and fully hydrogenated soybean oil (FHSBO) in a packed-bed reactor operating at 70 degrees C. Reactions between sesame oil (rich in LLL (15.97%), LOL (31.56%), and OLO (21.15%) [L = linoleic; O = oleic]) and the fully hydrogenated fat ((73.7% SSS, 26.3% SPS) [S = stearic; P = palmitic]) produced semi-solid fats. These products are complex mixtures of triacylglycerol (TAG) species whose compositions depend on reaction conditions. The dependence of the steady state product TAG profile on space time was determined for four initial weight ratios of sesame oil to hydrogenated fat (90:10, 80:20, 70:30, and 60:40). Except for the trial involving a weight ratio of sesame oil to FHSBO of 60:40, near equilibrium conditions were achieved at space times of 30 min-1 h. The chemical, physical, and functional properties of the product semi-solid fats were characterized. The predominant TAG species in the quasi-equilibrium products obtained from the mixture initially containing 90% (w/w) sesame oil and 10% FHSBO were LOL (26.22%) and OLO (21.92%). For transesterification of 80% sesame oil and 20% FHSBO, the major product species were OOP (21.27%), LOL (17.46%), and OLO (13.93%). OOP (24.38%) was the major product for reaction of 70% sesame oil with 30% FHSBO. Appropriate choices of reaction conditions and initial ratios of sesame oil to FHSBO lead to TAG with melting profiles and solid fat contents (SFC) similar to those of a variety of commercial products.