• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.1
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• pp.45-50
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• 1992

To utilize shellfish by-products effectively, chitin, chitosan, and microcrystalline chitin were prepared from 6 kinds of crustacean shells(Antarctic krill, Euphausia superba; Red snow crab, Chinonecetes japonicus: Daelongsuyum shrimp, Solenocera prominentis: Lobster, Linuparus trigonus: Gasibal shrimp, Nephrops thomsoni: Blue crab, Portunus trituberculatus) and their functional properties were studied. Apparent volume(AV), settling volume(SV), water binding capacity(WBC), and fat binding capacity(FBC) of various chitins, chitosans, and microcrystalline chitins ranged from $3.1\pm0.1ml/g\;to\;27.0\pm0.2ml/g$ from $5.1\pm0.1ml/g\;to\;45.0\pm0.2ml/g,\;from\;318\pm40g/100g\;to\;2,382\pm12g/100g,\;and\;from\;235\pm20g/100g\;to\;2,169\pm20g/100g$, respectively, and the krill chitin and chitosan had the highest AV, SV, WBC, and FBC of them. Chitins and chitosans did not produce emulsion but microcrystalline chitins showed emulsifying properties. Emulsifying capacity and stability of various microcrystalline chitins ranged from $18.2\pm4.0\%\;to\;50.1\pm2.5\%\;and\;from\;15.2\pm3.5\%\;to\;31.1\pm1.0\%$, respectively. Dye binding capacity of microcrystalline chitins was higher than that of chitins or chitosans.

• Journal of Adhesion and Interface
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• v.2 no.4
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• pp.10-23
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• 2001

In order to increase the lower values of % grafting and monomer conversion in the emulsion graft polymerization of methylmethacrylate(MMA) onto sodium alginate (SA; a polymer electrolyte) with alginic acid-g-PMMA, the graft polymerization with water soluble (methanol and acetone) and insoluble solvents was carried out using a varity of solvent amounts and agitating rates. And some physical properties of the graft polymer were also investigated. In the polymerizations with water insoluble solvent, there were pronounced improvements in both % grafting and MMA conversion by the promotion of MMA diffusion from the core to the SA adsorpted on the outer layer of particle and that of MMA complex formation with SA. And the effect was larger for the solvents (cyclohexane, decalin) which do not dissolve PMMA. On the other hand, in the polymerization with water soluble solvent, there was an significant increase in MMA conversion and a considerable increase in the % grafting by the destruction of electrical double layer around the SA chains, abstracting the hydrated water in the layer and the effect was more potential in the case of methanol which is a precipitant of PMMA.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.597-602
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• 2005

Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step). $Q_{10}$ values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed $Q_{10}$ values of 3.45, 1.77, and 1.99, respectively. Although $Q_{10}$ value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same $Q_{10}$ value to predict shelf stability of emulsified ginseng drink is not appropriate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.410-422
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• 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.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.164-170
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• 2005

To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Elastomers and Composites
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• v.36 no.4
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• pp.246-254
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• 2001

In this work, the stabilization of chlorosulfonated polyethylene (CSM) rubber emulsion with surfactants, i.e., nonionic (Span 60) or anionic (Sodium laurylsulfate, SLS) surfactants, was investigated. The phase inversion emulsification by interfacial chemical characteristics was used to emulsify the CSM rubber. As a result, the emulsion phase separation was observed in the case of any single surfactant. However, there was no phase separation in the mixture of Span 60 and SLS in the context of emulsion droplet size tests and rheological behaviors. The droplet size decreases by increasing the surfactant mixture, resulting in increasing the viscosity. The viscosity and shear stress determined from shear rate show a shear thinning and yield behaviors. It was then found that the emulsion stabilization can be improved using the phase inversion emulsification method and surfactant mixture.

• Journal of Adhesion and Interface
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• v.9 no.2
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• pp.8-15
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• 2008

Microcapsules have been widely used in cosmetics and pharmacology as controlled delivery devices of various active materials. Chitosan is the second most plentiful natural biopolymer with biocompatibility and nontoxicity. The chitosan microcapsules were prepared by the water-in-oil (W/O) emulsion method using glutaraldehyde as a crosslinking agent. Span80 was used as an emulsifier, and mineral oil was used as a medium material. Perfectly spherical microcapsules were obtained in the size range of $2{\sim}10{\mu}m$. The effects of emulsifier concentration and stirring speed on the average particle size and distribution were investigated. Encapsulation and release behavior of the microcapsules with different amount of the crosslinking agent (glutaraldehyde), different chitosan contents and different emulsifier concentration conditions were also investigated. The release rate of riboflavin was controlled by the crosslinking density of the chitosan and amount of emulsifier in the preparation of the microcapsule.

• Polymer(Korea)
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• v.37 no.2
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• pp.148-155
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• 2013

The purpose of this study is to clarify the effect of the emulsifier ratio on the properties of the polymer cement mortars based on styrene-butyl acrylate (S/BA) latexes, and to obtain necessary basic data to develop appropriate latexes for cement modifiers. The polymer dispersions for cement modifiers was synthesized using styrene and butyl acrylate. Polymer cement mortars based on S/BA latexes were prepared with various monomer and emulsifier ratios, and their water-cement ratio, air content, flexural and compressive strengths, water absorption and chloride ion penetration were tested. From the test results, the maximum flexural and compressive strengths of polymer cement mortars based on S/BA latexes were obtained at a bound styrene content of 60% and an emulsifier ratio of 6%. Also, the water absorption and chloride ion penetration depth are greatly affected by the polymer-cement ratio rather than the bound styrene and emulsifier content. Accordingly, it is judged that S/BA latexes can be used place of the conventional polymer dispersions of cement modifier.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.763-767
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• 2005

Effect of ${\alpha}-amylase$ and various emulsifiers on characteristics of bread dough were examined. Fungal or bacterial ${\alpha}-amylase$ and various emulsifiers including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM) were added to bread dough both individually and as mixtures. Rheological characteristics of various bread doughs were examined through falling number, farinograph, alveograph, and rapid visco analysis. Results obtained showed falling number decreased via degradation of starch by ${\alpha}-amylase$. In farinogram, addition of ${\alpha}-amylase$ and emulsifiers in dough decreased consistency, water absorption, mechanical tolerance index, and dough development time. Farinogram characteristic was improved by adding SSL+MG to dough formula. Similar to farinogram addition of ${\alpha}-amylase$ and emulsifiers in alveogram of dough decreased overpressure, extensibility, swelling index, and deformation energy. Whereas addition of ${\alpha}-amylase$ did not affect pasting temperature, viscosity of dough tended to decrease.