Changes in the Stability Properties of Methylcellulose Emulsions as Affected by Competitive Adsorption Between Methylcellulose and Tween 20

메칠셀룰로오스/Tween 20 경쟁 흡착이 메칠셀룰로오스 유화액의 안정도 특성에 미치는 영향

  • Hong, Soon-Taek (Division of Food and Culinary Science, Howon University)
  • 홍순택 (호원대학교 식품외식조리학부)
  • Published : 2008.10.31


The effect of Tween 20 addition on changes in the stability of methylcellulose (MC) emulsions (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris buffer, pH 7) was investigated by creaming stability and orthokinetic stability measurements. In the case of MC emulsions containing varying amounts of oil (1$\sim$30 wt%) and no Tween 20 added, creaming stability, judged by mean migration velocity of fat globules ($V_m$), was found to depend on droplet size: the larger the droplet size, the worse the stability [$V_m$: 0.326 $\mu$m $min^{-1}$ ($d_{32}$: 0.32 $\mu$m) ${\rightarrow}V_m$: 0.551 $\mu$m $min^{-1}$ ($d_{32}$: 0.53 $\mu$m)]. With Tween 20, creaming stability was found to be worse than the one without Tween 20, except for MC emulsion containing 0.2 wt% Tween 20. In addition, cream stability was the lowest with the lowest concentration of Tween 20 and a tendency to recover with increasing Tween 20 concentration [$V_m$: 0.598 $\mu$m $min^{-1}$ (0.01 wt%)${\rightarrow}V_m$: 0.389 $\mu$m $min^{-1}$ (0.2 wt%)] was found. From viscosity measurement for aqueous bulk phase of MC emulsions, such a change in the creaming stability was found to coincide well with the results of viscosity measurement. Therefore, it was reasonable to say that creaming stability of MC emulsions containing Tween 20 depended on MC concentration in aqueous bulk phase, which was in turn varied by competitive adsorption between MC and Tween 20 at the oil droplet surface. In case of orthokinetic stability, judged by destabilization time ($t_d$), it was found that the addition of Tween 20 resulted in lowered stability with more pronounce tendency at higher concentrations [$t_d$: 160 min (0.03 wt%)${\rightarrow}t_d$: 100 min (0.2 wt%)]. Moreover, combined with previous results, the orthokinetic stability of MC emulsions containing Tween 20 was found to be exponentially proportional to MC load. In conclusion, competitive adsorption between MC and Tween 20 may affect the stability properties of MC emulsion to varying extents, depending on the concentration of Tween 20.

본 연구는 MC와 저분자량 유화제 Tween 20 간의 경쟁 흡착 현상이 MC 유화액(1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris, pH 7)의 안정도(크리밍 안정도 및 orthokinetic stability) 특성에 미치는 영향을 구명하고자 수행하였다. 크리밍 특성 변화는 시료 유화액의 크리밍 프로화일 및 지방구 평균 이동 속도($V_m$) 등을 비교하였고, orthokinetic stability는 전단시간(shear time)에 대한 지방구 크기 변화를 측정하여 평가하였다. 지방 함량을 달리하여(1$\sim$30wt%) 제조한 Tween 20 무첨가 MC 유화액의 경우 지방구 평균 이동 속도($V_m$)로 표현된 크리밍 안정도는 유화액 중 지방구 크기에 의존하는 경향을 보였다. 즉 지방구 크기가 클수록 안정도는 낮은 것으로 나타났다[$V_m$: 0.326 $\mu$m $min^{-1}$ ($d_{32}$: 0.32 $\mu$m)${\rightarrow}V_m$: 0.551 $\mu$m $min^{-1}$ ($d_{32}$: 0.53 $\mu$m)]. Tween 20을 첨가할 경우 MC 유화액의 크리밍 안정도는 Tween 20을 첨가하지 않은 경우보다 낮았고(0.2 wt% Tween 20 첨가 제외), 낮은 첨가 농도에서 가장 낮은 안정도를 보였으며, 농도가 증가할수록 안정도는 회복되는 것으로 관찰되었다[$V_m$: 0.598 $\mu$m $min^{-1}$(0.01 wt%)${\rightarrow}V_m$: 0.389 $\mu$m $min^{-1}$(0.2wt%)]. MC 유화액 연속상의 점도를 측정한 결과 이러한 크리밍 안정도 변화는 연속상의 점도 변화 경향과 잘 일치하고 있었다(Stokes 법칙에 잘 따름). 따라서 Tween 20을 함유하는 유화액의 크리밍에 대한 안정도는 물/기름 계면에서 일어나는 MC/Tween 20 간 경쟁흡착에 의하여 수용액 상으로 이탈된 MC 농도에 의존되고 있음을 알 수 있었다. 유화 불안정화 시간($t_d$)으로 평가한 orthokinetic stability의 경우 Tween 20 첨가에 의하여 MC 유화액의 유화 안정도는 낮아 졌으며, 유화제 첨가 농도의 증가와 더불어 더욱 낮아지는 경향을 보였다[$t_d$: 160 min(0.03 wt%)${\rightarrow}t_d$: 100 min(0.2wt%)]. Tween 20은 계면 흡착 MC를 수용액 상으로 이탈시키므로 Tween 20을 함유한 MC 유화액의 orthokinetic stability 특성은 MC load에 지수 함수적으로 의존됨을 확인할 수 있었다. 결론적으로 MC 유화액에 Tween 20을 첨가할 경우 유화안정도에 영향을 미칠 수 있으며 그 정도는 첨가한 Tween 20의 농도에 의존되는 특성을 보였다.


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