Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Conditions for the Preparation of W/O Emulsion Containing Eugenolchitosan

Eugenolchitosan 함유 유중수적형 유화 형성 조건 최적화

  • Kim, Je-Jung (Department of Life Science, Konkuk University) ;
  • Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Jung, Byung-Ok (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Park, Dong-Ki (Department of Applied Biology and Chemistry, Konkuk University)
  • 김제중 (건국대학교 생명과학과) ;
  • 장판식 (서울산업대학교 식품공학과) ;
  • 정병옥 (서울산업대학교 식품공학과) ;
  • 박동기 (건국대학교 응용생물화학과)
  • Published : 2003.06.01
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Abstract

Stabilities of W/O emulsions containing eugenolchitosan (EuCs) prepared from chitosan and eugenol were compared to determine the optimal conditions for the ratio of water (core phase) to corn oil (continuous phase), the concentration of EuCs, storage temperature, and the extent of homo-mixing. The optimal ratio of water to corn oil was 2:3 (w/w). The effects of EuC concentrations, and singular vs. binary system of emulsifiers on the storage stability of the emulsion were investigated with EuCs and polyoxyethylene sorbitan monolaurate. The emulsion was stable, showing more than 95% emulsion stability index (ESI) value, when the concentration of EuCs was more than 0.18% (w/v). ESI value of binary emulsifier system was almost equal to that of singular emulsifier system at the concentration of 0.18% (w/v). At this singular emulsifier system, the W/O emulsion formed by EuCs had ESI value of 100%. The optimal concentration of EuCs was determined as 0.18% (w/v). The highest stability of the emulsion was obtained from the homo-mixing at 11,000 rpm for 10 sec and the storage temperature ranging $25{\sim}65^{\circ}C$. EuCs produced from this study was mutagenecity-negative on Ames test and contained no heavy metal ions.

신소재로 각광 받고 있는 chitosan의 낮은 수용성을 극복하기 위하여 chitosan 유도체인 eugenolchicosan(EuCs)을 제조하여 식품유화제로서의 적용을 위한 최적조건을 탐색하였다. 증류수와 옥배유의 혼합비율이 2:3(v/v)일 때 W/O형 유화계를 형성하였으며 유화안정성이 가장 높았다. 유화제로 사용한 EuCs는 단독으로 투입하였을 경우 첨가 농도가 0.18%(w/v)일 때 유화계가 가장 효율적으로 안정하였으며, 2종류 유화제(EuCs/polyoxyethylene sorbitan monolaurate)에 의한 유화안정성 상승효과를 확인할 수 있었지만 EuCs 단독사용 실험구와 유사한 ESI 값을 갖는 것으로 확인되었다. 저장온도에 따른 유화안정성 변화를 살펴본 결과, $25{\sim}65^{\circ}C$에서는 유화계가 매우 안정하였지만 $75^{\circ}C$ 이상의 저장온도에서 160분이 경과하면서 유화안정성이 급격하게 감소하는 경향을 나타내었다. 한편, 균질화 정도는 균질화 속도 11,000 rpm에서 10초 이상인 경우에 유화안정성이 최고에 도달하는 것으로 판명되었다. 또한, 본 논문에서 제조하여 유화핵 제조시 사용한 EuCs의 돌연변이원성은 음성으로 나타났으며, 유해성 금속은 검출되지 않았다. 따라서, EuCs는 W/O형 유화계 형성에 적합하면서도 안전성이 확보된 식품유화제로서의 적용가능성이 높은 것으로 판단되었다.

Keywords

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