• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.43-49
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• 2016

Emulsion PCR (ePCR) has recently gained interest in the areas of food safety and biotechnology owing to its highly specific and sensitive performance in the amplification of target DNA. To facilitate the applications of ePCR to food safety and biotechnology, this paper describes the principles of ePCR and the factors that should be considered in designing ePCR. In addition, current research and applications related to ePCR are discussed.

• 한국식품영양과학회지
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• 제42권6호
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• pp.933-940
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• 2013

본 연구는 urea fractionation을 통하여 포화도 함량이 5.8%, 28.4%, 39.2%, 50.7%, 72.3%인 우지 alcoholysis 반응물을 제조하고, 이를 유상(oil phase)으로 ultrasonic processor 및 고압균질기를 이용하여 emulsion을 제조한 후 이에 대한 유화 안정성과 산화 안정성을 실험하였다. 유화 안정성(ES)을 관찰한 결과 ES값은 46.0(${\Sigma}$SFA5), 39.5(${\Sigma}$SFA28), 32.7(${\Sigma}$SFA39), 32.6(${\Sigma}$SFA50) 및 27.3(${\Sigma}$SFA72)로써 포화도가 낮은 emulsion일수록 높은 안정성을 보였으며, Turbiscan을 이용하여 시료 emulsion의 creaming 및 clarification 특성을 조사한 결과도 ES 결과와 유사하게 나타났다. 고압균질기로 제조한 emulsion 시료에 대하여 30일간 산화특성 및 안정성 연구를 진행한 결과, 제조한 emulsion의 hydroperoxides 함량이 1.880(${\Sigma}$SFA5), 1.267(${\Sigma}$SFA28), 1.062(${\Sigma}$SFA39), 0.342(${\Sigma}$SFA50) 및 0.153(${\Sigma}$SFA72)mg $H_2O_2/mL$로 서로 유의적 차이(p<0.05)를 나타내면서 불포화도가 높은 emulsion 시료일수록 hydroperoxide의 함량이 높았고, TBARS 값은 저장 30일에 6.229(${\Sigma}$SFA5), 6.801(${\Sigma}$SFA28), 6.246(${\Sigma}$SFA39), 4.419(${\Sigma}$SFA50) 및 4.226(${\Sigma}$SFA72) mg TBA/mL로 ${\Sigma}$SFA50과 ${\Sigma}$SFA72가 다른 emulsion 시료보다 유의적으로(p<0.05) 낮은 값을 보이며 산화 안정성이 우수하였다.

• 대한화장품학회지
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• 제41권4호
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• pp.315-324
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• 2015

본 논문에서는 양친매성물질인 $C_{12-20}$ 알킬글루코사이드, $C_{14-22}$ 알코올 및 베헤닐알코올로 구성된 액정 에멀젼을 제조하고 그 특성 및 in vitro 피부 투과 연구를 수행하였다. 액정 에멀젼의 배합비 실험 결과, $C_{12-20}$ 알킬글루코사이드 0.8%, $C_{14-22}$ 알코올 3.2% 및 베헤닐알코올 4%에서 선명한 액정 구조가 관찰되었다. 액정 에멀젼과 비교군으로 O/W 에멀젼의 물리적 특성을 비교한 결과, 액정 에멀젼과 O/W 에멀젼의 점성은 각각 $1871.26{\sim}1.15Pa{\cdot}s$ 및 $1768.69{\sim}1.14Pa{\cdot}s$이었으며, 전단응력은 액정 에멀젼은 190.45 ~ 919.38 Pa, O/W 에멀젼은 178.68 ~ 909.18 Pa로 측정되었다. 저장 탄성률은 액정 에멀젼은 4487.82 ~ 8195.59 Pa, O/W 에멀젼은 3428.53 ~ 9157.45 Pa, 탄성에 대한 점성의 비인 tan (delta) 값은, 액정 에멀젼은 0.23 ~ 0.25, O/W 에멀젼은 0.43 ~ 0.19로 나타났다. 경피 수분 함량 측정 결과, 액정 에멀젼은 O/W 에멀젼에 비하여 사용 후 1 h부터 6 h까지 유의적으로 더 높은 피부 수분 함량을 나타냈으며, 경피 수분 손실에서는 30 min부터 4 h까지 유의적으로 수분 손실 억제 효과를 나타내었다. 글리시리직애씨드를 이용한 피부 투과 실험 결과, 24 h 동안 피부 투과량은 액정 에멀젼($64.58{\mu}g/cm^2$), O/W 에멀젼($37.07{\mu}g/cm^2$), 부틸렌글라이콜 용액($41.05{\mu}g/cm^2$) 순으로 나타났고, 시간별 투과능 관찰 결과는 8 h 이후부터 액정 제형에서 피부 투과능이 증가하는 것으로 나타났다. 결론적으로 액정 에멀젼은 피부의 보습 효과를 증진시킬 뿐만 아니라 기능성 소재의 효율적인 피부 전달체로서 응용 가능성이 있음을 시사한다.

• Journal of Pharmaceutical Investigation
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• 제27권4호
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• pp.287-293
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• 1997

To make a stable o/w emulsion, the effects of egg lecithin as an emulsifier and polyvinylpyrrolidone (PVP) as an auxiliary emulsifier on the physical stability of emulsion were investigated. The oil-in-water emulsion system was manufactured by microfluidizer and evaluated the physical stability. Average particle size and size distribution of emulsion was measured by dynamic light scattering analyzer and interfacial tension was measured. From the interfacial tension tested, critical micelle concentration of the egg lecithin was 0.1 %w/v and optimal concentration for the preparation of emulsion was 1.0 %w/v. The mean particle size was about $0.2\;{\mu}m$ which was suitable for injections. The short-term accelerated stability studies were conducted by centrifugation, freeze-thaw method and shaking of the emulsion samples. The addition of PVP was caused the reduction in the particle size and improved the physical stability of emulsion. These results suggested that a mixed interfacial film comprising the egg lecithin and PVP was formed at the o/w interface and it was effective in preventing phase separation under thermic or mechanical stress. We used antineoplaston A10 (A10) as a model drug which is peptide and amino acid derivative having a action to the living organism against the development of neoplastic growth by a nonimmunological progress. It has a poor solubility in water and there may be a difficulty in formulation of A10. Emulsion formulation study about A10 was performed. Solubility of A10 in emulsion was about five times as high as that in water. From the results of solubility and partition coefficient, almost A10 molecules in o/w emulsion exist in the interface between oil and water.

• 분석과학
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• 제7권2호
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• pp.233-236
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• 1994

유중수적형 유화계의 유화안정지수를 산출하는 방법을 확립하기 위하여 간편하면서도 예민한 "부피 직접 측정법"을 개발하였는 바, 먼저 강력한 혼합기인 일종의 Ultra-turrax T25를 이용하여 유지방, 유화제 및 물로 구성되면서 유지방이 물보다 많이 함유되는 유중수적형의 유화계를 형성시킨 후 상온에서 시간이 경과함에 따라 분리되어지는 수분층의 부피를 측정하였으며, 유화안정지수는 $(1-V_s/V_a){\times}100$(단, $V_a$는 유화계내에 함유되어 있는 총 수분의 부피이며, $V_s$는 시간이 경과함에 따라 유화계로부터 분리되어지는 수분층의 부피를 의미한다)의 계산식에 대입하여 산출하였다. 한편, sorbitan trioleate, span 60 및 tween 20을 첨가하여 유중수적형 유화계를 형성시킨 후 90분이 경과한 다음 "부피 직접 측정법"에 의하여 유화안정지수를 산출하였는바, 각각 $95.4{\pm}1.8$, $56.1{\pm}2.8$ 및 $41.6{\pm}2.2$였으며, 이러한 값은 유화안정지수의 산출방법으로서 일반적으로 사용하고 있는 "Titus의 방법"과 비교해 볼 때 5.0 이내의 차이-유화안정지수가 평형에 도달하였을 때의 차이 값-를 나타냄을 알 수 있었다.

• 공업화학
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• 제29권6호
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• pp.682-689
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• 2018

본 연구에서는 중심합성계획모델을 사용하여 닥나무 추출물을 함유한 cosmeceuticals 유화액의 안정성 조건을 설정하였다. 중심합성계획모델을 이용한 유화 최적화 조건으로 계량인자는 유화제와 유화안정제의 농도로, 반응치는 ESI와 PDI로 설정하였으며 ESI의 목표값은 60% 이상, PDI의 목표값은 최소값으로 하였다. 유화 최적화 결과 유화제와 유화안정제의 농도는 각각 3.73, 3.07 wt%이었으며, 이때 예상 반응치 ESI는 60%, PDI는 0.585로 산출되었다. 유화제와 유화안정제의 농도가 증가할수록 제조한 유화액의 안정성은 증가하는 경향을 보였으며, 두 가지의 계량인자 중 ESI에 가장 큰 영향을 미치는 인자는 유화제였으며, PDI에 대한 두 인자의 영향은 유사하게 나타났다. 중심합성계획모델의 실험조건으로 제조한 cosmeceuticals 유화액의 ESI는 적어도 약 45% 이상의 안정성을 보였으나 제조 후 4주 뒤에는 모두 분리되었다. 유화제의 농도가 3.72 wt% 이상일 때 ESI의 값은 60% 이상으로 나타났으며, 유화안정제의 농도가 증가할수록 층 분리 속도는 감소하였다.

• 한국식품조리과학회지
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• 제5권2호
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• pp.9-17
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• 1989

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

• 한국식품조리과학회지
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• 제14권5호
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• pp.560-565
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• 1998

The purpose of this study was to investigate any differences in the efficiency of various antioxidants for the three types of substrates such as corn oil in water (O/W) emulsion, water in com oil (W/O) emulsion, and bulky corn oil. ${\alpha}$-Tocopherol (${\alpha}$-Toc) at 0.01 or 0.02%, ascorbic acid (AsA), ascorbyl palmitate (AP), and BHT at 0.02% were added separately to the prepared O/W emulsion, W/O emulsion, and bulk oil, and their antioxidative effects were compared. The mixture of ${\alpha}$-Toc ind AsA or AP at the level of 0.02% also was tested to observe any synergistic effect. Oxidation was made by storing at 42${\pm}$1$^{\circ}C$ for 25 days and the oxidative stability was determined by peroxide value and conjugated dienoic acid with time fluctuation of storage. The results were as follows: 1. In case of O/W emulsion, the order of antioxidative effect was AP> ${\alpha}$-Toc+AP>${\alpha}$-Toc+AsA>AsA>BHT. 2. In case of W/O emulsion, the order of antioxidative effect was AsA>AP>${\alpha}$-Toc+AsA>BHT. ${\alpha}$-Toc+AP mixture showed the prooxidant effect rather than synergistic effect. 3. In case of bulk oil, the order of antioxidative effect was AsA>AP>${\alpha}$-Toc+AsA>${\alpha}$-Toc+AP\ulcornerBHT. Therefore, AsA, a hydrophilic antioxidant, was more effective in W/O emulsion system than in O/W emulsion system, while the opposite trend was found in AP, a lipophilic antioxidant. AsA, a hydrophilic antioxidant, was more efficient in bulk oil of anhydrous substrate. ${\alpha}$-Toc showed prooxidant effects in all substrates.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.

• 한국축산식품학회지
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• 제34권2호
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• pp.133-140
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• 2014

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), and the emulsion sausages are also formulated with five mixing ratios. The additions of chicken breast increase the salt soluble protein solubility due to high pH levels of chicken breast, thereby resulting in the reduction of cooking losses. In addition, the apparent viscosity of meat homogenates increase with increasing amounts of chicken breast. In terms of emulsion sausages formulated with pork loin and chicken breast, the addition of chicken breast above 50% may contribute to a softer and more flexible texture of emulsion sausages. For sensory evaluations, an increase in the added amount of chicken breast contributes to a rich umami taste and deeper flavor within the emulsion sausages, resulting in the high overall acceptance score for the formulation of 0-30% pork loin and 70-100% chicken breast. Therefore, the optimal mixing ratios between pork loin and chicken breast are 0-30% and 70-100% for enhancing the textural and sensory properties of emulsion sausages.