Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Effect of Surfactant Micelles on Oxidation in W/O/W Multiple Emulsion

Surfactant micelle이 W/O/W multiple emulsion의 산화에 미치는 영향

  • Cha, Woen-Seup (Department of Food Engineering, Kyungpook National University) ;
  • Cho, Young-Je (School of Applied Biosciences, Kyungpook National University)
  • 차원섭 (경북대학교 식품공학과) ;
  • 조영제 (경북대학교 응용생명과학부)
  • Received : 2010.07.12
  • Accepted : 2010.11.12
  • Published : 2010.11.30
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Abstract

The purpose of this research was to determine the effect of surfactant micelles on lipid oxidation in W/O/W multiple emulsions. The content of ferric irons and hydroperoxide in the continuous phase in W/O/W multiple emulsions was measured as a function of Brij micelle. The concentration of ferric iron and hydroperoxide in the continuous phase increased with increased storage time (1~6 days). Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, TBARs and headspace hexanal, in the W/O/W multiple emulsions containing ferric iron decreased when 3% surfactant micelles were exceeded. These results indicate that excess surfactant micelles could alter the physical location and prooxidant activity of iron in W/O/W multiple emulsions.

W/O/W multiple emulsion의 산화에 미치는 surfactant micelle의 영향을 규명하기 위하여 W/O/W multiple emulsion에서 continuous phase로 전이되는 ferric iron의 양과 hydroperoxide의 양을 측정한 결과, continuous phase로 전이된 ferric iron과 hydroperoxide의 양은 첨가한 과량의 surfactant micelle에 의해, 저장기간이 길어질수록 증가하였다. Ferric iron을 함유한 W/O/W multiple emulsion의 지방산화 정도는 hydroperoxide와 TBA값 및 headspace hexanal을 측정하여 살펴본 결과 과량의 surfactant에 의해 산화는 감소하였다. 이상의 결과로 첨가된 과량의 surfactant에 의해 W/O/W multiple emulsion에서 prooxidant로 작용하는 ferric iron의 위치가 변화되어 산화를 줄일 수 있을 것으로 판단하였다.

Keywords

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