和訳をお願いします

Two kinds of oils, pure perilla oil and a blend of perilla oil with palm oil, and their enzymatically interesterified oils having the same fatty acid compositions but with different compositions of triacylglycerol (TAG) species, were studied.
In particular, the effects of TAG molecular species on the oxidation resistance of oils containing α-linolenic acid (Ln) were investigated. The content of TAG binding to three Ln molecules
(3Ln-TAG) was found to be different between perilla oil (38.7%) and the interesterified oils (14.5-28.9%) , which were generated using Lipozyme RM-IM® (regiospecificity: sn-1, 3 positional).
Oils with lower 3Ln-TAG contents were more stable to oxidation as determined by the conductometric determination method (CDM; 90℃, 20 L/h) than oils with higher 3Ln-TAG contents.
This result was also supported by heating oxidation tests (180℃, 7 h) using the interesterified blended oils; the residual ratio of Ln-TAGs in the oils was found to be in the order of 3Ln-TAG＜2Ln-TAG＜1Ln-TAG.
Oxidation stability of Lipase OF® (regiospecificity: random)-interesterified blended oils also improved on lowering the 3Ln-TAG content.
In addition, the oxidation stabilities of Lipozyme RM-IM®-interesterified oils were slightly higher than those of the Lipase OF®-interesterified oils. We found that the content of 3Ln-TAG was almost the same in both oils, and the content of unsaturated fatty acid at the sn-1, 3 positions of Lipase OF®-interesterified oils was higher than that of Lipozyme RM-IM®-interesterified oils.
These results indicate that oxidation stabilities of oils containing TAG with unsaturated fatty acid such as Ln at sn-2 position were higher than those having unsaturated fatty acids at the sn-1, 3 positions. From these results, the oxidation stability of oils rich in Ln, such as perilla oil and linseed oil, can be improved not only by decreasing 3Ln-TAG but also by enzymatically reducing the unsaturated fatty acid content at the sn-1, 3 positions.

論文なのでそのての文の和訳が得意な方にやっていただけると幸いです。

No.1 ベストアンサー 回答者： ddeana 回答日時： 2016/10/27 11:13

長いので2度に分けて回答させていただきます。

Two kinds of oils, pure perilla oil and a blend of perilla oil with palm oil, and their enzymatically interesterified oils having the same fatty acid compositions but with different compositions of triacylglycerol (TAG) species, were studied.
二種類の油、純粋なエゴマ油と、エゴマとパーム油のブレンド、そして同じ脂肪酸構成だがトリアシルグリセロール（TAG）の構成が違う、酵素の力でエステル交換した油が研究対象だった。

In particular, the effects of TAG molecular species on the oxidation resistance of oils containing α-linolenic acid (Ln) were investigated.
特にαーリノレン酸を含んだ油の抗酸化におけるTAG分子種の影響を調べた。

The content of TAG binding to three Ln molecules(3Ln-TAG) was found to be different between perilla oil (38.7%) and the interesterified oils (14.5-28.9%) , which were generated using Lipozyme RM-IM® (regiospecificity: sn-1, 3 positional).
エゴマ油(38.7％)と、リポソームRM-IM（位置特異性：sn-1,3位）を用いて生成されたエステル交換した油（14.5-28.9%)では、3つのLn分子（3Ln-TAG）に結合するTAGの含有量が違うことがわかった。
Oils with lower 3Ln-TAG contents were more stable to oxidation as determined by the conductometric determination method (CDM; 90℃, 20 L/h) than oils with higher 3Ln-TAG contents.
導電率を利用した測定方法(CDM; 90℃, 20 L/h)では、より3Ln-TAGの含有量が低い油がより3Ln-TAGの含有量が高いものよりも酸化しにくいということであった。

This result was also supported by heating oxidation tests (180℃, 7 h) using the interesterified blended oils; the residual ratio of Ln-TAGs in the oils was found to be in the order of 3Ln-TAG＜2Ln-TAG＜1Ln-TAG.
この結果は、エステル交換したものをブレンドした油を用いた、加熱酸化テスト（180度、7時間）でも裏打ちされた。つまり、油の中のLn-TAGの残存率は、3Ln-TAG＜2Ln-TAG＜1Ln-TAGの順番であった。

この回答へのお礼

ありがとうございます。interesterified　はインターエステル型ではなくエステル交換だということがわかりました。

お礼日時：2016/10/29 14:12

No.2 回答者： ddeana 回答日時： 2016/10/27 11:33

Oxidation stability of Lipase OF® (regiospecificity: random)-interesterified blended oils also improved on lowering the 3Ln-TAG content.

リパーゼ OF（位置特異性はランダム）を用いてエステル交換したものをブレンドした油の酸化安定性も3Ln-TAG含有量が減ることによって改善した。

In addition, the oxidation stabilities of Lipozyme RM-IM®-interesterified oils were slightly higher than those of the Lipase OF®-interesterified oils.
さらに、リポソームRM-IMを用いてエステル交換した油の酸化安定性は、リパーゼOFを用いてエステル交換した油よりもわずかに上であった。

We found that the content of 3Ln-TAG was almost the same in both oils, and the content of unsaturated fatty acid at the sn-1, 3 positions of Lipase OF®-interesterified oils was higher than that of Lipozyme RM-IM®-interesterified oils.
我々は、双方の油における3Ln-TAGの含有量はほとんど同じであり、リパーゼOFを用いてエステル交換した油のsn-1,3位での不飽和脂肪酸の量が、リポソームRM-IMを用いてエステル交換した油よりも多かったことを発見した。

These results indicate that oxidation stabilities of oils containing TAG with unsaturated fatty acid such as Ln at sn-2 position were higher than those having unsaturated fatty acids at the sn-1, 3 positions.
この結果は、sn-2 位でのLnのような不飽和脂肪酸を伴うTAGを含んだ油の酸化安定性が、sn-1, 3 位での不飽和脂肪酸をもつものよりも高いことを示している。

From these results, the oxidation stability of oils rich in Ln, such as perilla oil and linseed oil, can be improved not only by decreasing 3Ln-TAG but also by enzymatically reducing the unsaturated fatty acid content at the sn-1, 3 positions.
これらの結果から、エゴマや亜麻仁油のようにLnを多く含む油の酸化安定性は、3Ln-TAGの減少だけでなく、sn-1, 3位での不飽和脂肪酸の量を酵素の働きによって減らすことでも改善できると言える。