Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Emulsifying Properties of Surface-Active Substances from Defatted Rapeseed Cake by Supercritical Carbon Dioxide Extraction

초임계 $CO_2$ 유체 추출법으로 얻은 탈지 유채박 중 표면활성 물질의 유화 성질 연구

  • Kim, Jeong-Won (Department of Food Science & Technology, Chungnam National University) ;
  • Jeong, Yong-Seon (Department of Food Science & Technology, Chungnam National University) ;
  • Lee, Eui-Seok (Department of Food Science & Technology, Chungnam National University) ;
  • Gil, Na-Young (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, San-Seong (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Hyo (ILSHINAYTOCLAVE CO., LTD.) ;
  • Kim, Tae Young (ILSHINAYTOCLAVE CO., LTD.) ;
  • Lee, Yong-Hwa (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Jang, Young-Seok (Bioenergy Crop Research Center, National Institute of Crop Science, RDA) ;
  • Lee, Ki-Teak (Department of Food Science & Technology, Chungnam National University) ;
  • Hong, Soon-Taek (Department of Food Science & Technology, Chungnam National University)
  • 김정원 (충남대학교 식품공학과) ;
  • 정용선 (충남대학교 식품공학과) ;
  • 이의석 (충남대학교 식품공학과) ;
  • 길나영 (충남대학교 식품공학과) ;
  • 김산성 (충남대학교 식품공학과) ;
  • 김현효 ((주)일신오토클레이브) ;
  • 김태영 ((주)일신오토클레이브) ;
  • 이영화 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 장영석 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이기택 (충남대학교 식품공학과) ;
  • 홍순택 (충남대학교 식품공학과)
  • Received : 2013.12.09
  • Accepted : 2013.12.30
  • Published : 2013.12.30
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Abstract

This study was carried out to investigate the emulsifying properties of surface-active substances from defatted rapeseed cake by supercritical $CO_2$ extraction. Based on the interfacial tension data, a supercritical fluid extract (SFE) with the lowest value of 14.16 mN/m was chosen for evaluation which was obtained from No. 2 extraction condition (150 bar, $65^{\circ}C$, 250 g). For emulsions with SFE, some physicochemical properties (i.e., fat globule size, creaming stability, zeta potential etc) were investigated according to changes in SFE concentration, pH, and NaCl addition in an emulsion. It was found that fat globule size was decreased with increasing SFE concentration in emulsion, with showing a critical value at 0.5 wt%, thereby resulting in less susceptibility to creaming behavior. The SFE emulsion also showed instability at acidic conditions (pH<7.0) as well as by NaCl addition. This was coincided with zeta potential data of emulsion. In addition, SSL (sodium stearoyl lactylate) found to be suitable as a co-surfactant, as it helped considerably in decreasing fat globule size in emulsions and its optimum concentration to be over 0.03 wt%, based on 0.1 wt% SFE in emulsion.

Keywords

References

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