• Journal of Powder Materials
• /
• v.29 no.6
• /
• pp.499-504
• /
• 2022

The objective of this study is to assess the impact of spray drying conditions on medium-chain triglyceride (MCT) loading, solubility, and release of an MCT-loaded solid self-emulsifying system in a water-insoluble oily substance. MCT-loaded solid self-emulsifying systems are prepared by spray drying with SDS and calcium silicate. The effects of inlet temperature (60, 80, or 100℃) and feed solution composition (0, 10, 50, 90, or 100% ethanol) on physicochemical properties of MCT-loaded solid self-emulsifying systems are studied. The inlet temperature significantly affects the water solubility of MCT. Moreover, the feed solution composition significantly affects water solubility, release rate, and MCT loading. The MCT-loaded solid self-emulsifying system obtained at 60℃ using 90% ethanol feed solution shows the best physicochemical properties among the synthesized products and exhibits better water solubility (4.43 ± 0.44 vs. 0 ㎍/mL) and release (94.4 ± 1.6 vs. 32.8 ± 7.4%, 60 min) than a commercial product. Furthermore, the MCT-loaded solid self-emulsifying system shows an excellent emulsion droplet size (approximately 230 nm).

• Journal of Dairy Science and Biotechnology
• /
• v.40 no.4
• /
• pp.143-150
• /
• 2022

Maillard conjugates are formed by covalent bonds between proteins and polysaccharides. Understanding the functional properties of Maillard conjugates, including emulsifying and antioxidant properties, can be crucial when Maillard conjugates are used in processed foods. This study aimed to manufacture whey protein isolate (WPI)/Inulin Maillard conjugates and investigate how manufacturing variables including heating temperature and pH affect the functional properties of Maillard conjugates. The surface properties, emulsifying properties, and antioxidant properties of Maillard conjugates were assessed by varying heating temperature and pH. The grafting degree of WPI/Inulin Maillard conjugates increased with increasing pH and heating temperature, indicating enhanced conjugation efficiency. Surface hydrophobicity, emulsifying properties (including emulsifying activity index and emulsifying stability index), and ABTS radical scavenging ability of WPI/Inulin Maillard conjugates increased as pH and heating temperature were increased. In conclusion, WPI/Inulin Maillard conjugates were successfully manufactured, and pH and heating temperature were critical factors in enhancing Maillard conjugate functional properties.

• Applied Biological Chemistry
• /
• v.37 no.6
• /
• pp.456-462
• /
• 1994

Lysozyme-dextran hybrids were prepared by incubated storage at $60^{\circ}C$ and 80% relative humidity for 16 days. The emulsifying properties of the hybrids were about 14 times higher than those of native lysozyme and were about 3 times higher than those of commercial emulsifiers. Lytic activity of the hybrids remained about 83% that of native lysozyme when mesured against Micrococcus lysodeikticus as a substrate. The excellent emulsifying properties of the hybrids were maintained even at pH 3 and were further improved at pH 10. The emulsifying properties of the hybrids were greatly improved by preheating the hybrids at $100^{\circ}C$. In addition the lysozyme-dextran hybrids showed an antimicrobial effect on Gram-negative bacteria.

• Food Science and Biotechnology
• /
• v.17 no.2
• /
• pp.324-329
• /
• 2008

The effect of ultra-high pressure homogenization on the emulsifying properties of whey protein was investigated in a model emulsion made with whey protein isolate and soya oil under various pH. The emulsifying properties, the average diameter of the oil droplets ($d_{vs}$), and the protein load, were measured for each emulsion produced at different homogenization pressures (50 to 200 MPa) and pH values (4.6 to 8.0). According to the results of variance analysis and response surface, the pH had more influence on oil droplet size and protein load than homogenization pressure. The model equations, which were obtained by response surface analysis, show that pH and homogenization pressure had the major effect on oil droplet size and protein load. Higher homogenization pressure decreased the average droplet size and the protein load. Homogenization at high pressure, as opposed to low pressure, causes no overprocessing, but the effect was pH-dependent. The average diameter of the oil droplets increased slightly by decreasing the pH from 8.0 to 6.5 and then increased dramatically toward the isoelectric point of whey protein (i.e., at pH 4.6). Moreover associated droplets were found at acidic pH and their size was increased at high temperature.

• Korean journal of food and cookery science
• /
• v.9 no.4
• /
• pp.278-283
• /
• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measu-red from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of pretense was used for 1gr. of skim milk protein. Skim milk showed 30.5％ degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1 hr. and 3.5 hrs. groups were 3.37, 3.64, 10.21, 14.34％o at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1 hr. and 3.5 hrs. groups were 38.8,42.0,43.0,46.7ft at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1 hr. and 3.5 hr. group were lower than native skim milk and control groups. 1 hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH. meju protease. skim milk, solubility, emulsion, foam.

• Archives of Pharmacal Research
• /
• v.12 no.4
• /
• pp.233-235
• /
• 1989

Sodium salts of phosphated capric and myristic acyl derivatives of mannitol were prepared and evaluated for surface activity, foam characteristics and emulsifying properties. Triacyl mannitols of cappric and myristic acid have better emulsifying property than the corresponding di and monocompounds.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.2
• /
• pp.148-153
• /
• 2006

Effects of ${\alpha}$-chymotrypsin modification on degree of hydrolysis (DH), solubility, emulsifying capacity and thermal aggregation of laboratory-purified soy protein isolate (SPI) using a lipoxygenase-defected soybean (Jinpum-kong) and commercial soy protein isolate (Supro 500E) were compared. SPIs were hydrolyzed by ${\alpha}$-chymotrypsin at pH 7.8 and $37^{\circ}C$ for 30 min. DHs of Supro 500E and Jinpum-kong SPI were increased by ${\alpha}$-chymotrypsin modification, and DH of Supro 500E was higher than that of Jinpum-kong SPI. DH of ${\alpha}$-chymotrypsin treated Jinpum-kong SPI was similar with untreated Supro 500E and DH of treated Supro 500E was the highest. Solubility, emulsifying capacity and thermal aggregation of SPIs were increased by ${\alpha}$-chymotrypsin modification, and these changes were highly related to changes in DH. Functional properties of Supro 500E were higher than Jinpum-kong SPI in both of untreated and ${\alpha}$-chymotrypsin treated SPIs.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.63-69
• /
• 2003

This experiment was carried out to study changes in solubility and emulsifying properties of whey protein. Whey protein hydrolysates were obtained from tryptic hydrolysis of whey protein concentrate at pH 8.0 and 37$^{\circ}C$ for 6 hours. Emulsifying activity of whey protein hydrolysate was highest at 4 hours of hydroysis and at 5.50% of DH. During hydrolysis of whey protein concentrate with trypsin, ${\alpha}$-lactalbumin was not easily broken down. But ${\beta}$-lactoglobulin was hydrolysed rapidly from the early stage of hydrolysis, producing several low molecular weight peptides, which have to participate in increasing emusifying activity. The solulbility of hydyolysates tended to increase depending on hydrolysis time; however, there was a gradual decrease after 5 hours. The hydrolysate had a minimum solubility near the isoelectric point range (pH 4∼5). The more hydrolysed the whey protein concentrates, the more soluble they are near the pl. They aye also more soluble above pH 6. Emulsifying activity of hydrolysates showed similar results to solubility. Creaming stability gradually increased when hydrolysis increased, increasing rapidly above pH 8 after 4 hours of hydrolysis.

• Journal of the Korean Applied Science and Technology
• /
• v.10 no.2
• /
• pp.81-90
• /
• 1993

The Surfactants composed of acylated aterocollagen which is produced by the acylation of the side chain amino radicals of aterocollagen with an aliphatic acid having 12 to 18 carbon atoms will be discussed in this study. This condensation is done at moderate reaction temperature (<$25^{\circ}C$) in aqueous alkaline solution. The products of this reaction were identified by UV/VIS spectroscopy and infrared spectroscopy. For these compounds, surface active properties and physical properties including isoelectric point, Krafft point, surface tension, critical micelle concentration(cmc), foaming power, viscosity behaviour, water holding capacity, skin irritation and emulsifying power were measured respectively. The experimental results received that the products have a good emulsifying power, excellent water holding capacity while having low skin irritation. Thus, these derivatives will be expected to be used as an emulsifying agent for O/W type cosmetic emulsion.

• Food Science and Biotechnology
• /
• v.18 no.6
• /
• pp.1511-1514
• /
• 2009

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.