• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.573-579
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• 1992

The influence of succinylation on several functional properties of fungal protein (Aspergillus fumigatus) was investigated. Fungal protein was succinylated to 20.7 and 85.3% by addition of 2.5 and 10% succinic anhydride, respectively. Succinylated fungal protein decreased the absorbance at 260nm, nucleic acid and carbohydrate, but increased the proteinous nitrogen and protein extraction in fungal protein. Succinylation had an enhancing effect on the functional properties as much as the degree of it was increased. Oil retention of succinylated fungal protein was higher about from two to five times than those of milk casein. Nitrogen solubility of succinylated fungal protein was increased to 32 and 51% than that of milk casein and soy flour. Emulsifying activity and stability were increased in proportion to the succinylated degree of fungal protein. As the result of succinylation increase more than 80%, emulsifying activity increased about 8.4 times. In conclusion, succinylated fungal protein improved functional properties, compared with nonsuccinylated fungal protein, milk casein and soy flour.

• KSBB Journal
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• v.10 no.5
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• pp.582-588
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• 1995

A marine microorganism producing biosurfactant was isolated from the oil polluted coast of Chung-Mu in Korea, and was identified as Pseudomonas sp.. It produced the biosurfactanl and its optimum culture conditions for pH and salt concentration were 8.0 and 3.0%, respectively. The productivity of biosurfactant from this strain was affected by the nitrogen source used. For the oil resolvability of the biosurfactant, the residual oil in the culture broth with 2% Kuwait crude oil at each time of 48, 96, and 132hr was investigated by gas chromatography. As result of this experiment, it was verified that the biosurfactant acted on C10-C14, of Kuwait crude oil and so the oil was decomposed. The biosurfactant isolated from the supernatant was purified by adsorption to Amberliter XAD-7 and followed by gel chromatography (Sephadex G-100) and HPLC. The purified biosurfactant showed a high value of emulsifying activity at $40^{\circ}C$ and the emulsifying stability was maintained at the temperature range of $30^{\circ}C$∼$60^{\circ}C$. The purified biosurfactant reduced the interfacial tension of Kuwait crude oil remarkably and showed improved dispersing ability compared to those of commercial surfactants such as Tween 80, Tween 60 and SDS.

• Journal of the Korean Applied Science and Technology
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• v.39 no.4
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• pp.488-498
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• 2022

The effects of 1,3-Butanediol, 1,2-Pentanediol, and 1,2-Hexanediol in surfactant solutions on cmc, surface tension, foaming and emulsifying properties were determined. The addition of diols in aqueous surfactant solution decreased cmc and surface tension, and enhanced the foaming and emulsifying power. This trend is more significant by the longer hydrocarbon chain length of the diols. This property was confirmed because the diol's alkyl chain and the hydrophobic interaction with the surfactant reduce the cohesive force of water and increase the interaction between the head groups of the surfactant at interface. In addition, MIC test was conducted to determine the preservative power of each diol, and as a result, the antibacterial activity was effective in the order of 1,2-HDO > 1,2-PDO > 1,3-BDO. The results of this study show that diol can be applied to cosmetics as an auxiliary surfactant and antibacterial agent.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.4
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• pp.277-281
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• 2006

Spherical micro silica sol-gel immobilized enzyme beads were prepared in an emulsion system using cyclohexanone and Triton-X 114. The beads were used for the in situ immobilization of transaminase, trypsin, and lipase. Immobilization during the sol to gel phase transition was investigated to determine the effect of the emulsifying solvents, surfactants, and mixing process on the formation of spherical micro sol-gel enzyme beads and their catalytic activity. The different combinations of sol-gel precursors affected both activity and the stability of the enzymes, which suggests that each enzyme has a unique preference for the silica gel matrix dependent upon the characteristics of the precursors. The resulting enzyme-entrapped micronsized beads were characterized and utilized for several enzyme reaction cycles. These results indicated improved stability compared to the conventional crushed form silica sol-gel immobilized enzyme systems.

• Applied Chemistry for Engineering
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• v.2 no.3
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• pp.216-221
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• 1991

Surface activities of four potassium N-acyl-N-methyl-${\beta}$-alaninate including surface tension, foaming power, foam stability, emulsifying power and dispersion power were measured respectively, and critical micelle concentration(cmc) was evaluated. Consequently these anionic surfactants with long chain acyl amide showed good emusifying power of O/W type, foaming, foam stability and dispersion effect.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.29 no.1
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• pp.135-150
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• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.619-624
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• 1995

Sesame protein concentrate(SPC) was prepared from defatted sesame flour(DSF) at several different pH(2.0, 7.0, 9.0, 11.0) for protein extraction. Some of their functional properties were determined in order to compare the effects of pH during preparation of concentrates. Compared with DSF, nitrogen solubility was markedly improved in all SPC, and SPC extracted at pH 11.0 showed the highest solubility at all pH leaves examined. Fatabsorption was increased in all SPC prepared, but water absorption was decreased as the extraction pH of protein increased. The emulsifying properteis and foaming properties of SPC were remarkably higher than DSF. As the extraction pH of protein was increased, the emulsion activity was also increased, but emulsion stability was decreased. SPC extracted at pH 7.0 showed the highest foaming capacity on the other hand, the highest foaming stability was shown in SPC extracted at pH 2.0. As the protein extraction pH increased, the viscosity of the protein solution was increased. SPC extracted at pH 11.0 showed highest viscosity at all protein concentrations tested.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.231-236
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• 2002

Encapsulating 1-octen-3-ol with alginates solution, the effects of physical properties (viscosity, emulsion activity, emulsion stability) of alginates solutin on the retention of 1-octen-3-ol in capsules were investigated. Only alginates solutions haying less than 350 cP in viscosity were capable to be adopted to spray dry. Adding citric acid to alginates solution in order to reduce its viscosity, the concentration of citric acid became higher, the viscosity of alginates solution were lower. Adding $0.1\% of citric acid could reduce viscosity of alginates solution to 150 cP. The viscosity of alginates solution after emulsifying showed higher value than that of solution before emulsifying, but its viscosity were within the possible ranges for spray drying. The lower viscosity of alginates solution were, EAI became higher but ESI and amount of remaining 1-octen-3-ol in capsules were lower, In reducing the viscosity of alginates solutions, heating time after adding citric acid were longer, the their viscosity became lower. Differences of viscosity of alginates solution after and before emulsifying were little, In encapsulating raw pine agaric with alginates solution, the adding amount of soybean oil increased, the amounts of remaining 1-octen-3-ol in capsules increased. After freeze drying the amount of remaining 1-octen-3-ol in alginates capsules prepared with raw pine agaric was higher than that after cold air flow drying.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.