한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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Chitin의 분자량과 Phosphorylation 정도가 Microcrystalline Chitin의 유화안정 능력에 미치는 영향

The Effect of Molecular Size and Degree of Phosphorylation on the Emulsion Stability of Microcrystalline Chitin

  • 이영춘 (중앙대학교 식품공학과) ;
  • 임지순 (건양대학교 식품공학과)
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Im, Ji-Soon (Department of Food Science, Gun Yang University)
  • 발행 : 1996.12.30
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초록

게껍질로부터 얻은 분자량이 다른 chitin을 phosphorylation하여 얻은 MCC의 유화 안정능력은 중간 분자량의 chitin에 40% phosphorylation시킨 것(M-40-MCC)이 가장 좋았다. 그리고 MCC의 지방 결합 능력은 사용한 chitin의 분자량 크기에 별 영향을 받지 않았으나, phosphorylation 정도가 높은 MCC는 지방 결합 능력 이 커지는 경향을 보였다. 액상 커피 creamer에 사용되는 유화제의 50-70%를 MCC로 대체하여 제품을 만들어 품질을 평가한 결과 유화 안정성이 만족스러웠고, MCC를 첨가하면 creamer의 점도가 감소하는 경향을 나타내었다. 그리고 creamer의 백탁능력을 커피에 평가한 결과 MCC 첨가한 creamer의 L 값이 대조구보다 우수하였다. 그리고 creamer제품의 관능검사 결과 시료간에 여러가지 관능적 특성에 차이가 없었으나, MCC를 70% 첨가하면 creamer의 구수한 맛이 대조구보다 떨어지고 전체적인 선호도도 감소하는 것으로 나타났다 이들 결과를 종합해 보면 액상 커피 creamer에 50%정도의 MCC를 첨가하는 것이 적당한 것으로 평가되었다.

This study was carried to investigate the emulsion stability of microcrystalline chitins (MCC) prepared from chitins of different molecular sizes and different degrees of phosphorylation in a model fatty food system. Chitins of low, medium and high molecular size prepared from crabshells were phosphorylated to 30-50% to make MCC. MCC prepared from chitin of medium molecular size revealed a high emulsion stability. The best emulsion stability was observed in MCC prepared from medium size chitin with 40% phosphorylation (M-40-MCC). The fat binding capacity of MCC was not significantly different among the samples. MCC with 50% phosphorylation had more fat binding capacity, ranging from 650-690%. When 2.46% of M-40-MCC was applied to a coconutoil-water system as an emulsifier, emulsion separation was observed from 10 min after emulsification, indicating that it could not be used as a sole emulsifier. When 50% of emulsifier (Span-60 &Tween-60) in a liquid coffee creamer, selected as a model fatty foods, was replaced by M-40-MCC, emulsion stability was as good as control. Consistency of liquid creamer was decreased and L value increased as the amount of MCC repacement increased. A liquid creamer with 50% emulsifier replaced by MCC had sensory characteristics equivalent to control.

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