Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Emulsifiers on Characteristics of Microcapsule Containing Squid Liver Oil as a Core Material

유화제 종류에 따른 오징어 간유의 미세캡슐화 특성

  • Hwang, Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 황성희 (대구가톨릭대학교 식품외식산업학부) ;
  • 이기택 (충남대학교 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2007.02.28
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Abstract

This study was carried out to investigate the effect of emulsifiers on the characteristics of microcapsule containing squid liver oil. The emulsion stability of glycerine monostearate (HLB 4) separated after 1 hr. Sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=6:4; HLB 11), sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate=7:3; HLB 16) and glycerine monostearate (HLB 4) plus sucrose fatty acid esters (monostearate: di-, tri-, and tetrastearate= 7:3; HLB 16) separated after 1 hr 30 min. The microencapsulation efficiency prepared by HLB 16 was 35.0%. The polyunsaturated fatty acid composition was shown to be higher than 50% in all powders, and the ratio of the polyunsaturated fatty acid composition to the saturated fatty acid composition was found to be the same (2.07) for HLB 11 and HLB 16.

불포화지방산의 함량이 많은 오징어 간유의 미세캡슐화공정의 효율을 높이기 위하여 HLB 값이 다른 유화제를 이용하여 미세캡슐화 특성을 살펴본 결과, 유화액의 점도는 HLB가 낮을수록 증가하였고, 유화 안전성은 HLB 4가 가장 낮았으며 다른 실험구는 유사하게 나타났다. 오징어 간유 분말의 미세캡슐화 효율은 HLB 16으로 제조한 분말의 경우 35.0%로 높게 나타났다. 미세캡슐화된 분말의 흡습 안전성과 입도크기는 모든 실험구가 유사하게 나타나, 유화제의 HLB값에 따른 차이는 없었다. 미세캡슐화 분말의 주요 지방산 조성은 실험구간의 차이를 보이지 않았으며, 고도불포화지방산은 모든 분말이 50% 이상으로 나타났고, 포화지방산에 대한 고도불포화지방산의 비율은 HLB 11, HLB 16로 제조한 분말이 2.07로 가장 높았다.

Keywords

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