• 한국축산식품학회지
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• 제42권5호
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• pp.889-902
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• 2022

With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for formulating stable emulsion-based foods. Milk protein and carrageenan are widely used to improve the physical properties and stability of dairy food products. In a previous study, milk protein isolate (MPI) was conjugated with 𝛋-carrageenan (𝛋-Car) in a wet-heating system through the Maillard reaction, and the Maillard conjugates (MC) derived from MPI and 𝛋-Car effectively improved the stability of oil-in-water emulsions. Therefore, MPI/𝛋-Car conjugates were used in whipping cream as natural emulsifiers in this study, and the physical and rheological properties of whipping creams stabilized using MPI/𝛋-Car MC and MPI/𝛋-Car electrostatic complexes (EC) were investigated. The whipping creams stabilized with MPI/𝛋-Car MC have lower rheological parameters (η_a,50, K, G', and G'') than those of whipping creams stabilized with MPI/𝛋-Car EC. Although the overrun value was slightly reduced owing to the addition of MPI/𝛋-Car MC, the stability of the whipped creams with MC was effectively improved due to enhanced water-holding ability by conjugation.

• 공업화학
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• 제31권5호
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• pp.532-538
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• 2020

본 연구에서는 천연 자외선 차단크림을 제조하기 위해 shea butter, 올리브 유화왁스, 녹차추출물 등을 원료로 유화과정을 수행하였다. 유화과정의 최적화는 CCD-RSM을 이용하여 진행하였으며, 반응치로는 유화액의 7 days 경과 후 평균액적크기(MDS), 유화안정도지수(ESI), 300 nm에서의 자외선 흡광도 등을 설정하였다. 실험에 사용된 독립변수로는 유화제의 첨가량, 녹차추출물의 첨가량 및 유화시간을 설정하였다. CCD-RSM에 의해 최적화과정을 수행한 결과 자외선 차단크림 O/W 유화공정의 최적조건은 유화제의 첨가량(3.70 wt.%), 녹차추출물의 첨가량(2.47 wt.%) 및 유화시간(15.4 min)이었으며, 이때 예측된 반응치는 7 days 경과 후 유화액의 MDS (1173.8 nm), ESI (99.56%), 그리고 300 nm에서의 자외선 흡광도(2.47)로 나타났다. 이 조건에서의 실제실험 결과 오차율은 3.0 ± 1.5%로 낮게 나타나 본 연구에서 적용된 CCD-RSM 최적화 과정이 비교적 높은 유의수준으로 나타난 것으로 판단된다.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.189-196
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• 2020

Milk proteins, such as casein and whey protein, exhibit significant potential as natural emulsifiers for the preparation and stabilization of emulsion-based delivery systems. This can be attributed to their unique functional properties, such as the amphiphilic nature, GRAS (generally recognized as safe) status, high nutritional value, and viscoelastic film-forming ability around oil droplets. In addition, milk protein has been used as a coating material in emulsion-based delivery systems to protect bioactive compounds during food processing and storage owing to its unique functional properties. These properties include the ability to bind lipophilic bioactive compounds and antioxidant activity. In this review, we present the use of milk proteins as emulsifiers for the formation of emulsions and food applications of milk protein-stabilized emulsion delivery systems.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.42-46
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• 2004

치자로부터 청색 및 황색색소, 고량으로부터 암갈색 색소를 주정을 이용하여 추출ㆍ농축하여 60$^{\circ}$Brix 농도의 추출물을 회수하였는데, 각각의 수율은 0.68, 1.97, 0.63% (w/w)였다. 이들을 대두유: 물: 유화제: 치자청: 치자황: 고량색소=8: 22: 42: 10: 15: 13 (w/w)의 비율로 혼합하고 균질화하여 유용성 천연 검정색소를 얻었다. 이 색소를 대두유에 용해시킨 결과 대두유의 품온이 30∼4$0^{\circ}C$ 범위에서 가장 높은 용해도를 나타내었다. 대두유에 한 번 용해된 색소물질은 혼합 대두유의 품온을 2$0^{\circ}C$ 이하로 유지하여도 재분리현상이 발생하지 않는 것으로 확인되었다

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권2호
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• pp.103-108
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• 1998

A hydrophobic substrate triolein was hydrolyzed by lipase in a mono-phase reaction system containing cyclodextrin(CD) as emulsifier. The triolein was transformation to an emulsion-like state in the CD containing reaction system in contrast to the oil-droplet like state without CD due to the formation of an inclusion complex between the lipids and CDs. The hydyrolysis reaction increased substantially in the CD containing reaction system, and the optimum reaction conditions including the amount of lipase, ${\beta}$-CD concentration, and mixing ratio of triolein and ${\beta}$-CD, were determined. The performance of the enzyme reaction in a mono-phase reaction system was compared with that of a two-phase reaction system which used water immiscible hexane as the organic solvent. The role of a CD in the mono-phase reaction system was elucidated by comparing the degree of the inclusion complex formation with triolein and oleic acid, Km and Vmax values, and product inhibition by oleic aicd in aqueous and CD containing reaction systems. The resulting enhanced reaction seems to be caused by two phenomena; the increased accessibility of lipase to triolein and reduced product inhibition by oleic acid through the formation of an inclusion complex.

• 한국수산과학회지
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• 제24권5호
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• pp.345-355
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• 1991

어류가공시 부산물로 얻어지는 어피를 보다 효율적으로 이용하기 위하여 가자미피로부터 열수추출법으로 젤라틴을 추출한 후 이의 기능성 개선을 위해 L-leucine alkyl ester를 도입시킨 젤라틴의 기능성을 공업적 유화제인 Tween-60과 비교 검토하였다. 시제한 L-leucine alkyl ester가 도입된 젤라틴(EMFSG)의 분자량은 $EMFSG-C_2$와 $EMFSG-C_4$가 각각 20.5kDa, 19.5kDa였으나 $EMFSG-C_6,\;C_8,\;C_{10}$은 모두 16.5kDa이었다. 유화성과 유화점도는 도입된 탄소수가 증가할 수록 증가하는 경향을 보였으나, 유화안정성 및 포말안정성은 $EMFSG-C_6$, 포말성은 $EMFSG-C_8$가 각각 가장 우수하였다. 전기전도율은 임계미셀농도 지점까지는 비례적으로 증가를 보이다가 그 이후로는 증가율이 감소되었으며, $EMFSG-C_{10}$의 임계미셀농도가 가장 낮았다. 그리고 유화입자가 표면에 흡착되는데는 1시간, 1시간 후의 표면장력은 $EMFSG-C_{10}$의 임계미셀농도가 가장 낮은 농도인 $0.05\%$, 또 가장 낮은 35dyne/cm의 표면장력을 나타내었다. 이러한 표면장력의 측정 결과에 의해서 각 분자당 표면적은 $54.3{\AA}^2$로서 가장 조밀하게 분포되었으며, 현미경 관찰에 의한 결과와 일치함을 확인하였다. 이러한 결과에 의해, $EMFSG-C_{10}$의 기능성이 가장 우수하였으며, 모든 EMFSG는 대체로 대조구인 Tween-60보다 우수하였다. 그러므로 유화제로서의 이용이 가능할 것으로 판단된다.

• 한국식품조리과학회지
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• 제13권2호
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• pp.185-191
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• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

• 폴리머
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• 제38권6호
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• pp.744-751
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• 2014

Electrospinning was used to load curcumin (a natural compound that has antiinflammatory properties) into zein nanofibers. An emulsifier, Tween 80, was combined with curcumin in the zein nanofibers. The morphology of the curcumin-loaded zein nanofibers (CLZNFs) was observed using field emission scanning electron microscopy. Investigation of curcumin released from the zein nanofibers into phosphate buffer saline at pH 7 indicated that the Tween 80 had increased the amount of curcumin released from the CLZNFs. The antibacterial activity of the CLZNFs against Staphylococcus aureus (S. aureus) was determined by measuring the optical density of bacterial solutions containing CLZNFs. The zein nanofibers fabricated with 10 wt% surfactant and 1.6 wt% curcumin showed high (i.e., 83%) efficiency in inhibiting the growth of S. aureus in the solution incubated for 21 h. These results suggest that the electrospun CLZNFs show potential application as antibacterial nonwoven mats.

• 공업화학
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• 제34권3호
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• pp.299-306
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• 2023

본 연구에서는 무환자와 알팔파로부터 추출한 천연계면활성제를 유화제로 사용하여 반응표면분석법 중 중심합성계획모델(CCD-RSM)을 이용한 O/W 유화 제조공정의 최적화를 수행하였다. 공정변수로는 혼합유화제 첨가량, 천연유화제 혼합비율(무환자 사포닌/알팔파 사포닌), 유화시간으로 설정하였고 반응치로는 유화액의 유화안정화지수, 평균입자크기, 항산화능(DPPH 라디칼 소거활성)으로 설정하였다. 기초실험을 통한 계량인자범위는 혼합유화제 첨가량(12~14 wt%), 천연유화제 혼합비율(30~70%), 유화시간(20~30 min)으로 설정하여 CCD-RSM을 이용하여 최적화한 결과, O/W 유화 제조공정의 최적조건으로 혼합유화제 첨가량은 13.2 wt%, 천연유화제 혼합비율은 44.2%, 유화시간은 25.8 min으로 나타났으며, 이 조건에서 예측된 반응치로서 유화액의 유화안정도지수(ESI)는 88.7%, 평균입자크기(MDS)는 815.5 nm, 항산화능은 38.7%으로 계산되었다. 이를 실험을 통해 확인한 결과 유화액의 ESI는 90.6%, MDS는 830.2 nm, 항산화능은 39.6%으로 나타났으며 평균오차율은 2.1%이었다. 따라서 CCD-RSM을 실제 유화 제조에 적용하여 만족스러운 O/W 유화제조 공정조건을 얻을 수 있었다.

• 한국응용과학기술학회지
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• 제32권2호
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• pp.326-329
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• 2015

This study is to develop the double capsulation technology in order to increase the conservativeness and stability of unstable materials such as vitamins, polyphenols, natural active ingredients. And also, best way of triple matrix capsulation using natural polymers were detail described. As the first capsulation with w/o/w (water-in-oil-in-water) emulsifying system, our study group was especially made to soft and moisture cream using 5wt% of sucrose ester emulsifier as first capsulation. Nutrient agents are squalane, camellia oil. Triple matrix capsulation was formed with the best stabilized bead type capsules when it blended of chitosan, algin, sodium-potassium alginate. The bead diameter size was about 2.0~4.5mm (mean diameter: 3.2mm). Activity of lactobacillus containing cream for depending on various pH variations showed that alkalinity ($pH=10.8{\pm}0.5$) condition was higher than acidity ($pH=4.2{\pm}0.2$) and neutrality ($pH=7.1{\pm}0.3$) conditions. After a month, it also was certified to the activity of lactobacillus in incubated at $37{\pm}1^{\circ}C$ in culture medium. As application of food industry, we developed the containing lactobacillus capsule and 7 colored kinds of double and triple matrix capsulation in yogurt cream and active ingredients. As for above mentioned those results, one of tool to stabilize the living lactobacillus, doubled matrix capsulation greatly be expected to contribute to food industry. Furthermore, it can be expected to apply the drug delivery system (DDS) to active ingredients of stabilizing technologies at drug, pharmaceutical division and cosmetic industry, etc.