• Food Science of Animal Resources
• /
• v.38 no.5
• /
• pp.866-877
• /
• 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 the Korean Applied Science and Technology
• /
• v.15 no.2
• /
• pp.77-81
• /
• 1998

Surface active properties of these aqueous Gemini surfactant solutions including surface tension, critical micelle concentration(cmc), foaming power, foam stability, emulsifying power and Krafft point were measured at given conditions. They showed excellent properties, being compared with conventional single-chain surfactants such as sodium dodecyl sulfonate(SDS). Their surface tensions in the aqueous solutions were decreased to $30{\sim}38$ mN/m, which is lower than 39 mN/m of SDS, and their cmc values evaluated by surface tension method were $2.8{\times}10^{-5}{\sim}3.3{\times}10^{-4}$ mol/L. These values were also much lower than that of SDS, $9.8{\times}10^{-3}$ mol/L. The foaming power and foam stability, especially decyl and dodecyl compounds, were good and the emulsifying power in benzene or soybean oil was also excellent. All of the synthesized Gemini surfactants possessed good water solubility and their Krafft points were all below $0^{\circ}C$. As results, DDED and DDOD, Gemini surfactants which were synthesized are expected to be applied as foamers, emulsifiers and so on.

• Journal of the Korean Applied Science and Technology
• /
• v.15 no.2
• /
• pp.11-24
• /
• 1998

All the surface activities including surface tension, foaming power, foam stability, emulsifying power, dispersion effect, and detergency were measured and critical micelle concentration(cmc) was evaluated in dilute aqueous solution. The cmc evaluated by the Ring method was $10^{-3}{\sim}10^{-4}mol/L$ in case of monoesters, and $10^{-3}{\sim}5.0{\times}10^{-5}mol/L$ in case of diesters, respectively. Surface tension of the aqueous solution was decreased to $45{\sim}50dyne/cm$, showing the tendency that the ability of lowering the surface tension was dependent on increasing of carbon atom number in alkyl chain. Foaming power of all the monoesters was better than that of diesters. while foam stability of diesters was to the contrary. Emulsifying power of soybean oil or benzene was specially expected to be good for emulsifiers in industrial application fields. HLB values of monoesters and diesters evaluated by Griffin's method were in the range of 8 to 12. Dispersion property of ferric oxide was stable in the range of $4.5{\times}10^{-5}{\sim}5.0{\times}^{-4}mol/L$ in case of monoesters, and $10^{-5}{\sim}10^{-4}mol/L$ in case of diesters.

• Journal of the Korean Applied Science and Technology
• /
• v.11 no.1
• /
• pp.79-85
• /
• 1994

All the activities and physical properties including surface tension' foaming power, foam stability, emulsifying power, dispersion effect of 3-(N, N-dimethyl N-alkylammonio)-2-hydroxyY-1-propane sulfonate (HSB)류와 3-CN-alkylamidopropyl-N,N-dimethylamm-onjo)-2-hydroxy-1-propane sulfonate (APSB) aquous solution were measured and critical micelle concentration was evaluated. Their cmc of hydroxy sulfobetaine derivatives evaluated by the surface tension method was $1.0{\times}10^{-3}{\sim}1.0{\times}10^{-4}$ mol/l, and surface tension of the aquous solution was decreased to $27{\sim}38dyne/cm$. The experimental results for foaming power, foam stability, emulsifying power in liquid paraffin showed a good surface active properties, especially, dispersion effect in ferric oxide exhibited some efficient surface active properties, and then it would be expected to application as detergent and dispersion agent.

• Korean journal of food and cookery science
• /
• v.3 no.2
• /
• pp.1-8
• /
• 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
• /
• v.18 no.4
• /
• pp.410-422
• /
• 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.

• Applied Biological Chemistry
• /
• v.50 no.1
• /
• pp.12-17
• /
• 2007

A biosurfactant-producing strain, Bacillus subtilis TBM 3101 was isolated from the soil sample at Tae-Baek Mountain through an antifungal test and emulsification assessment. The strain was assessed, regarding to the microbial growth, by physical and chemical test, surface tension, emulsification activity and stability. The surface tension of the isolate sharply decreased to the minimum 29mN/m at 48 h growth. Of note, its emulsification was stabilized to the highest degree when tributyrin was utilized as a substrate, indicating that in comparison to a variety of synthetic surfactants, the biosurfactant produced by the isolate was significantly similar to synthetic surfactant, tween 20. In addition, the biosurfactant showed high emulsification activity when soybean oil, crude oil and tetradecane were used as a substrate. Thus, these studies could contribute to the detection and development of biosurfactant beneficial to the environment and humans.

• Applied Chemistry for Engineering
• /
• v.30 no.2
• /
• pp.241-246
• /
• 2019

In this paper, reactive surfactants were synthesized by using acrylic acid or 3-butenoic acid as nonionic surfactants, polyoxyethylene(23) lauryl ether (Brij 35) and polyoxyethylene(20) stearyl ether (Brij S20). The synthesis of surfactants was confirmed by FT-IR and $^1H$-NMR. The surface tension, emulsifying property, and foam power and stability were also measured. The surface tension value was 35~41 dyne/cm at an critical micelle concentration (cmc) which was measured as $1.0{\times}10^{-4}{\sim}9.7{\times}10^{-5}mol/L$ using a surface tension method. The emulsifying power of synthesized surfactant was measured with benzene, soybean oil and monomer. Also, the initial height of the bubbles and the height after 5 minutes were measured and the values were compared with each other.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.3
• /
• pp.504-514
• /
• 2017

This study was carried out to investigate the emulsifying properties of concentrated red ginseng extract (CRGE). First, we determined the interfacial tension of CRGE at the oil-water interface. Second, oil-in-water emulsions were prepared with CRGE and then their physicochemical properties such as fat globule size, zeta-potential, dispersion stability, and microscopic characteristics were determined. It was found that interfacial tension gradually decreased with increasing CRGE concentration, indicative of some surface activity. In emulsions, fat globule size was decreased as CRGE concentration increased, showing a critical value ($d_{43}$ ≒ $0.39{\mu}m$) at ${\geq}3.5wt%$ of CRGE. In addition, pH and NaCl also influenced on fat globule sizes; they were increased in acidic conditions ($pH{\leq}3$) or in higher NaCl concentration (${\geq}0.4M$) and these results were interpreted in view of the change in zeta potentials. The dispersion stability by separation analyzer ($LUMiFuge^{(R)}$) showed that it was more stable in emulsions with higher CRGE concentration (i.e., ${\geq}3.5wt%$). In conclusion, CRGE was surface-active and it could be used as an emulsifier in preparation of food emulsions.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.17 no.4
• /
• pp.312-319
• /
• 1988

The functional properties of plasteins have been compared with those of sardine protein concentrate and egg albumin. The solubility of plasteins was higher than that of FPG and the glu-plastein had 84% solubility in the range of pH 3-10. The dispersibility of plasteins was lower than that of egg albumin, however those of plasteins was higher than that of sardine protein concentrate. The water holding capacity of plasteins was higher than that of egg albumin. Lipid absorption of leu-papain plastein was the highest, holding 2.2m119, and that of the other plastein was higher than that of egg albumin. The emulsifying activity of leu-papain plastein was the highest, holding 66.4%, and that of glu-papain plastein was the lowest, holding 51.2%, The emulsifying stability of plasteins was similar to that of the emulsifying activity. The foaming capacitt of leu-papain plastein was the highest, holding 460%, and those of the other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of see albumin. The in vitro digestibility of plasteins was 67.6-78.0% range. The digestibility by four pretense were somewhat lower in the glu-papain plastein than in the FPG. The digest of plasteins treated with the microbiol pretense such as molsin and pretense(from Streptomyces griceus), which had a storage broth taste.