Abstract
In this study, an optimization for the production of water emulsion was designed by adding an extract of wheat sprout, which is known to contain a large amount of antioxidants. The central composite design of reaction surface analysis method (CCD-RSM) was used for the optimization process. The amount of emulsifier, emulsification time, and added amount of wheat sprout extract were selected as independent variables based on our preliminary experiments. The mean droplet size (MDS), viscosity, and emulsion stability index (ESI) were set as the responses to evaluate the stability of the emulsion. For each independent variable, the P-value and coefficient of determination were evaluated to verify the reliability of the experiments. From the result of CCD-RSM, optimum conditions for the emulsification were determined as 23.6 min, 7.7 wt.%, and 3.9 wt.% for the emulsification time, amount of emulsifier, and amount of sprout, respectively. From the optimized condition obtained, MDS, viscosity, and ESI after 7 days from reaction were estimated as 252.3 nm, 616.7 cP, and 88.7%, respectively. The overall satisfaction was 0.9137, which supported the validity of the experiments, and the error rate was measured at 0.5% or less by advancing the experiments. Therefore, an optimized process for producing an emulsion by adding the malt extract was designed by the CCD-RSM.
본 연구에서는 밀배아유에 항산화 물질이 다량 함유되어있는 밀싹 추출물을 첨가한 후 O/W 유화액을 제조하는 최적화 공정을 설계하였다. 최적화 공정 설계는 반응표면분석법의 중심합성계획모델을 사용하였다. 기초실험을 통하여 유화제 첨가량, 유화시간, 밀싹 추출물의 첨가량을 독립변수로 설정하였다. 그리고 반응치는 평균입자크기, 점도, 유화안정도지수를 설정하여 유화액의 안정성을 평가하였다. 각 독립변수에 대해 최적화하여 P-value와 결정계수를 평가하여 실험 신뢰도를 확인하였다. 모든 독립변수를 만족하는 최적화 조건은 유화제 첨가량 = 7.7 wt.%, 유화시간 = 23.6 min, 밀싹 추출물의 첨가량 = 3.9 wt.%에서 평균입자크기 = 252.3 nm, 유화액의 점도 = 616.7 cP, ESI = 88.7%로 나타났다. 종합만족도가 0.9137으로 실험의 타당성을 뒷받침하였고, 실제실험을 진행하여 오차율이 0.5 %이하로 측정되었다. 따라서 중심합성계획모델을 통해 밀싹 추출물을 첨가하여 유화액을 제조하는 최적화 과정을 설계하였다.
