Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Emulsifying Properties of Octenyl Succinic Anhydride Modified β-Glucan from Barley

옥테닐 호박산 베타글루칸의 유화 특성

  • Gil, Na-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, San-Seong (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Eun-Jeong (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Eui-Seok (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University) ;
  • Hong, Soon-Taek (Department of Food Science and Technology, Chungnam National University)
  • Received : 2015.01.05
  • Accepted : 2015.01.29
  • Published : 2015.04.30
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Abstract

We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-${\beta}$-glucan, such as changes in the fat globule size and zeta-potential as influenced by pH or the addition of NaCl. Additional experiments to fabricate a suitable co-surfactant system were also performed. We found that the fat globule size in OSA-${\beta}$-glucan emulsions increased upon lowering the pH (i.e., under acidic conditions) or increasing the NaCl concentration. These results were confirmed through microscopic observation. Co-surfactant hydrophilic Tween 20 was found to be suitable for the OSA-${\beta}$-glucan emulsion, which facilitated the formation of smaller fat globules and enhanced the creaming stability when it was added in >0.2 wt% concentration. From the results of the surface load of OSA-${\beta}$-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.

본 연구에서는 OSA-${\beta}$-glucan 유화제의 특성을 조사하기 위해 유화액을 제조하였다. 유화특성을 알아보기 위해 pH 변화, NaCl 첨가에 따른 유화액의 지방구 크기, 제타전위의 변화 등 이화학적 성질을 조사하였고, OSA-${\beta}$-glucan에 대한 co-surfactant 선정실험을 수행하였다. 그 결과, OSA-${\beta}$-glucan 유화액은 pH가 낮을수록, NaCl의 첨가량이 많을수록 응집으로 인해 안정도가 낮아지는 경향을 보였으며 이는 유화액의 제타전위 측정 및 현미경 관찰 결과와 일치하였다. OSA-${\beta}$-glucan 유화제에 적합한 co-surfactant는 유화 지방구 크기 및 크리밍 안정도 측면에서 Tween 20으로 확인되었으며 적절한 농도는 0.2% 이상으로 나타났다. 또한 Tween 20 첨가에 대한 OSA-${\beta}$-glucan 유화액의 안정도 향상은 유화지방구 표면에서 OSA-${\beta}$-glucan과 Tween 20의 co-adsorption에 기인한 것으로 추정하였다.

Keywords

References

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