• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.390-396
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• 2013

Biosurfactants have versatile properties and potential industrial applications. A new producer, B. subtilis TU2, was isolated from the underground oil-extraction wastewater of Shengli Oilfield, China. Preliminary flask culture showed that the titer of biosurfactant obtained from the broth of TU2 was ~1.5 g/l at 48 h (718 mg/l after purification), with a reduced surface tension of 32.5 mN/m. The critical micelle concentration was measured as 50 mg/l and the surface tension maintained stability in solution with 50 g/l NaCl and 16 g/l $CaCl_2$ after 5 days of incubation at $70^{\circ}C$. FT-IR spectra exhibited the structure information of both glycolipid and lipopeptide. MALDI-TOF-MS analyses confirmed that the biosurfactant produced by B. subtilis TU2 was a blend of glycolipid and lipopeptide, including rhamnolipid, surfactin, and fengycin. The blended biosurfactant showed 86% of oil-washing efficiency and fine emulsification activity on crude oil, suggesting its potential application in enhanced oil recovery.

• Elastomers and Composites
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• v.54 no.4
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• pp.335-344
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• 2019

In this work, styrene butadiene rubber (SBR) and styrene butadiene styrene (SBS) were used to modify asphalt, resulting in SBR- and SBS-modified asphalt, respectively. The two modified asphalts were emulsified with a nonionic emulsifier (Span 60) and cationic emulsifiers (ID, DDA) and their phase stabilization was investigated via particle size, Zeta potential, and flow behavior analysis. With increasing amount of the mixed emulsifier, the particle size decreased, leading to an increase in viscosity. The shear thinning behaviors and Zeta potential values ranging from 35-65 mV were determined and remained considerably stable. In addition, the adhesion strength and compression strength of the SBR-and SBS-modified asphalt emulsion were evaluated via surface free energy examination. The remarkable adhesion and compression strengths were estimated when 5 phr ID and 6 phr DDA were added to the emulsified asphalt modified with SBR and SBS. Therefore ID and DDA, the two cationic surfactants, played significant roles in improving the dispersion and interfacial adhesion strength, resulting in the improved adhesion and compression strength of the emulsified asphalts modified with SBR and SBS.

• Journal of Pharmaceutical Investigation
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• v.34 no.2
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• pp.125-130
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• 2004

Paclitaxel is an effective antineoplastic drug for various cancers especially ovarian and breast cancer. This study is to find the optimum condition for the preparation of nanoemulsions and to improve the stability and loading amount of paclitaxel in nanoemulsions. Nanoemulsions were prepared by modified spontaneous emulsification solvent diffusion method. It was composed of phosphatidylcholine:cholesterol:1,2-Distearoyl-sn-Glycero-3-Phosphoethanolamine-N-[Metoxy (Polyethylene glycol)-2000]:paclitaxel at a weight ratio of 5:3:1:1 and the Tween 80 as a surfactant. The particle size and the shape of nanoemulsions were measured by particle analyzer and SEM, respectively. The loading amount of paclitaxel in nanoemulsion was measured by UV-visible spectroscopy at 227 nm. The particle sizes were $80{\sim}120\;nm$ and the loading efficiency of paclitaxel was $8{\sim}39%$. The optimum conditions for the preparation of nanoemulsions were 8% w/w phospholipid, 16% w/v Tween 80 and 2% w/w paclitaxel, respectively.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• Journal of Digital Convergence
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• v.13 no.4
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• pp.369-375
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• 2015

In this study, the formation potential and the stability of nano-emulsions were evaluated according to the structure of various cosmetic oils in Tween 80/Span 80 system using PIC method at 80 oC LP 70, Isopar H and Pripure 3759 of hydrocarbons were both form a stable nano-emulsion, particle size distribution of about 40 nm. A linear structure of silicone oil formed an unstable emulsion, but cyclic or short chain oil formed was a stable nano-emulsion. In ester oils, the particle size of emulsions increases with increasing molecular weight of oils and a stable nano-emulsion could not be obtained in the molecular weight of about 450. The particle size of the nano-emulsion against required HLB value for calculating in consideration of the lipophilic and hydrophilic oil was smaller in the HLB of 8-10.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.1-8
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• 1987

Eighty eight percent of succinylation at $\varepsilon$-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 4%. Foaming capacity of the succinylated Protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4~5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.410-422
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• 1989

Soybean protein isolates were acylated with succinic anhydride and partially hydrolyzed with trypsin. Chemical modification decreased protein contents of samples and, in amino acid composition, tyrosine was increased comparatively. And lysine was increased remarkably by partial proteolysis. Succinylation and trypsin treatment increased the aqueous solubility and shifted the isoelectric potint that showed high pH-dependence of protein solubility. Protein solubility was influenced by salt concentration such as $NaCl,\;CaCl_2,\;NaNO_3$ and $NaH_2PO_4$. Chemical modification increased the absorption of oil and water, emulsification properties and foam capacity, but decreased foam stability, ultraviolet absorbance and bulk density. Protein-protein Interaction between soybean protein isolates and beef protein increased the emulsifying activity, emulsifying activity index and foaming properties, but it didn't have any influence on emulsion stability.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.463-468
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• 2017

Waxy rice starch purified from Hwaseonchal white rice was modified by octenyl succinic anhydride (OSA) for use as an emulsifier. OSA-modified starches (1, 2, and 3% OSA, pH 8.5, 6 h) were investigated to understand their physicochemical and pasting properties, and emulsion stability. The degree of substitution (DS) of 1, 2, and 3% OSA starches was 0.0062, 0.0182, and 0.0214, respectively. FT-IR spectroscopy showed that OSA starches showed weak peaks at 1724 and $1572cm^{-1}$ and the peak at $3300cm^{-1}$ was reduced by an increase in the DS. Native and OSA starches showed A type crystallinity and a similar granular size. The OSA starch increased the peak viscosity, but decreased the onset and peak temperatures, and enthalpy with an increase in OSA concentration. The creaming index of emulsion of OSA starches decreased with an increase OSA concentration. It was suggested that the emulsion stabilizing capacity of OSA waxy rice starches increased with an increase in the OSA concentrations.

• Journal of Life Science
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• v.14 no.2
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• pp.320-324
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• 2004

The objective of this study was investigate the characteristic of biosurfactant produced from the isolated strain. The strain was isolated from soil samples and identified as Bacillus sp. TBM 911-5 by physiological characteristics and the partial nucleotide sequence analysis of 16S rDNA. We measured the surface tension every 6 hours for 80 hours. The surface tension of the culture filtrate of Bacillus sp. TBM 911-5 was decreased to 29 mN/m. Biosurfactant concentration was determined by diluting the culture filtrate until the critical micelle concentration (CMC). The biosurfactant emulsified hydrocarbons, vegetable oil and crude oil. Using soybean oil as substrate, the maximum emulsification activity and stability was obtained from the biosurfactant. The biosurfactant produced from Bacillus sp. TBM 911-5 had strong properties as an emulsifying agent and an emulsion-stabilizing agent.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.204-209
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• 1986

The functional properties of defatted silkworm larvae flour and protein concentrate have been compared with those of soybean. The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. The solubility of silkworm larvae protein concentrate was lower than that of soybean protein at various pH tested. However, silkworm larvae protein concentrate showed better fat absorption, poorer water absorption and overall higher bulk density than soybean protein. The silkworm larvae protein concentrate showed higher emulsifying capacity and stability, but showed lower foaming capacity and stability than soybean protein. Silkworm larvae protein concentrate showed highest viscosity among various protein products at all concentrations and reached the highest viscosity at 5${\sim}$7% protein concentration. Therefore, high emulsification properties of silkworm larvae protein concentrate will be a good protein source when it is added to emulsified food.