• Macromolecular Research
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• 제17권2호
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• pp.128-132
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• 2009

Fucoidan, a sulfated polysaccharide derived from brown seaweed, is an important material valued for its various biological functions, including anti-coagulation, anti-aging, and immune system support. In this study, we examined the potential of fucoidan as a novel emulsifying agent in BSA (bovine serum albumin)-stabilized emulsion at a neutral pH. We measured the dispersed oil-droplet size, surface zeta-potential and creaming formation of 0.5 wt% BSA emulsion (20 wt% oil traction) in the absence and presence of fucoidan. The average particle size and zeta-potential value were 625.4 nm and -30.91 mV in only BSA-stabilized emulsion and 745.2 nm and -44.2 mV in 1.0 wt% fucoidan-added BSA emulsion, respectively. This result suggested that some positive charges of the BSA molecules interacted with the negative charges of fucoidan to inhibit the flocculation among the oil droplets. The creaming rate calculated from the backscattering data measured by Turbiscan dramatically decreased in 1.0 wt% fucoidan-added BSA emulsion during storage. Accordingly, the repulsion forces induced among the oil particles coated with 1.0 wt% fucoidan in emulsion solution resulted in significantly increased emulsion stability. The turbidity of the BSA-stabilized emulsion at 500 nm decreased during five days of storage. However, the fucoidan-added BSA emulsion exhibited a higher value of turbidity than the BSA-stabilized emulsion did. In conclusion, an anionic sulfated fucoidan lowered the surface zeta-potential of BSA-coated oil droplets via the electrostatic interaction, and subsequently inhibited the flocculation among the oil droplets, thereby clearly minimizing the creaming and phase separation of the emulsion.

• 대한화장품학회지
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• 제24권1호
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• pp.48-73
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• 1998

콜로이드라함은 직경이 대체로 10-5 ~ 10-7 cm 정도의 고체 혹은 액체의 분산입자를 말하는데 이러한 COLLOIDAL SILVER는 전기분해 방법으로 생성시키는데 전하량과 시간에 따른 다양한 농도의 COLLOIDAL SILVER를 생성시켜 이COLLOIDAL SILVER를 이용해서 항균활성을 측정하였으며, COLLOIDAL SILVER의 농도를 다양하게 변화시켜 최적의 EMULSION의 조건을 측정하였다. 또한, COLLOIDAL SILVER를 크림에 적용시켜 EMULSION의 안정성을 ZETA TOTENTIAL, CHROMA METER로 측정하였다.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.123-131
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• 2018

Using mixed nonionic surfactants Span/Tween, we investigated the effects of HLB value on the O/W emulsion stability and rheological behaviors. In this study, MS-01 (Span 60 & Tween 60) and MS-02 (Span 80 & Tween 80) was used as mixed nonionic surfactants. We considered required HLB value 10.85 and selected corresponding HLB value range 8-13. The droplet size distributions, droplet morphology, rheological properties, zeta-potential and creaming index of the emulsion samples were obtained to understand the mechanism and interaction of droplets in O/W emulsion. The results indicated that optimal HLB number for O/W emulsions was 10.8 and 10.7, while using MS-01 surfactant and MS-02 surfactant respectively. MS-01 (HLB = 10.8) sample and MS-02 (HLB = 10.7) sample showed smallest droplet size and highest zeta-potential value. Rheological properties are measured to understand rheological behaviors of emulsion samples. All emulsion samples showed no phase separation until 30 days storage time at $25^{\circ}C$.

• 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 $100^{\circ}C$.

• 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.

• 한국축산식품학회지
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• 제36권6호
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• pp.744-751
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• 2016

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

• 한국응용과학기술학회지
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• 제17권3호
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• pp.167-173
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• 2000

The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.53-58
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• 1996

The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

• 한국축산식품학회지
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• 제34권6호
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• 한국응용과학기술학회지
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• 제35권3호
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• pp.985-1001
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• 2018

W/O 에멀젼; 안정성; 유화제본 연구에서는 일반적으로 O/W 에멀젼에 비해 안정화가 어려운 W/O 에멀젼, 특히 유동성이 높은 저점도 W/O 에멀젼의 안정성 증진을 위하여 유화제, 전해질, 유화 안정화제, 겔화제 등을 적용한 다양한 실험을 수행하여 보았다. 그 결과 이번 실험에서는 Polyglyceryl-4 diisostearate/polyhydroxystearate/sebacate를 주 유화제로 하면서 PEG-30 dipolyhydroxystearate와 Cetyl PEG/PPG-10/1 dimethicone을 보조 유화제로 하는 유화 체계에, 전해질로 Sodium chloride를 0.5 %, 유화 안정화제로 Distearyldimonium chloride를 1 %, 유상 겔화제로 Glyceryl behenate/eicosadioate를 0.5 % 적용한 유화 입자도 작고 조밀하며 점도도 2,000 cps 이하로 일정하게 유지되는 안정한 저점도 W/O 에멀젼을 제조할 수가 있었다. 또한 상기와 같은 에멀젼 베이스에 무기 자외선 차단성분의 적용 실험을 통하여 안정성이 우수한 저점도 플루이드형 자외선 차단제품의 개발 가능성도 긍정적으로 검토할 수가 있었다.