• 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.

• Journal of Life Science
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• v.14 no.2
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• pp.320-324
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• 2004

The objective of this study was investigate the characteristic of biosurfactant produced from the isolated strain. The strain was isolated from soil samples and identified as Bacillus sp. TBM 911-5 by physiological characteristics and the partial nucleotide sequence analysis of 16S rDNA. We measured the surface tension every 6 hours for 80 hours. The surface tension of the culture filtrate of Bacillus sp. TBM 911-5 was decreased to 29 mN/m. Biosurfactant concentration was determined by diluting the culture filtrate until the critical micelle concentration (CMC). The biosurfactant emulsified hydrocarbons, vegetable oil and crude oil. Using soybean oil as substrate, the maximum emulsification activity and stability was obtained from the biosurfactant. The biosurfactant produced from Bacillus sp. TBM 911-5 had strong properties as an emulsifying agent and an emulsion-stabilizing agent.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.31-37
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• 2018

Oil/water (O/W) nanoemulsions are effective vehicles to change the permeability of the skin. In this study, we focused on the preparation and characterization of nanoemulsion which serve as colloidal carriers for the dermal application of ceramide IIIB (CIIIB) and stratum corneum (SC) lipids such as cholesterol, and palmitic acid. In order to optimize the nanoemulsions, emulsification process conditions were conducted with regard to droplet size, nanoemulsion stability, and solubility of CIIIB. A decrease in droplet size was observed through emulsification temperature of $80^{\circ}C$ and phase inversion composition (PIC) method. CIIIB has low solubility in oil and water. When the concentration of CIIIB was increased, the droplet size of nanoemulsion was increased. When Lipoid S75-3 was added to the oil phase, the solubility of CIIIB increased, indicating some interactions shown in DSC measurements. CIIIB and SC lipids could be successfully incorporated in nanoemulsions without crystallization or physical instability. In conclusion, a stable nanoemulsion containing the SC lipids could be effective as an efficient moisturizing system for skin.

• Applied Chemistry for Engineering
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• v.27 no.5
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• pp.527-531
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• 2016

Emulsification is a fundamental process of cosmetics manufacture which produces stabilized emulsion by dispersing the liquid from the one side to the other by adding an emulsifier in an immiscible liquid. Various types of emulsifiers can produce various cosmetics. In this study, we evaluated the stability of emulsifier by measuring variations in the viscosity, particle size and particle size distribution. HLB values of nonionic emulsifiers which are used in this paper are 12.9, 12.9, 12.6 and 12.5 for EMU-01, EMU-02, EMU-03 and EMU-04, respectively. All types of emulsions showed an increase in the particle size and a decrease in the viscosity with the time. Also they showed a decrease in the particle size and an increase in the viscosity with respect to increasing the stirring speed. However, the stability of emulsions up to 56 days was secured by observing the non-separation of emulsions. In addition, the viscosity of the emulsions was measured in the order of EMU-01 > EMU-02 > EMU-03 > EMU-04 while the size of particles was measured in the order of $EMU-01{\approx}EMU-02$ > $EMU-03{\approx}EMU-04$. This indicates that our emulsion can be potentially used for preparing a cosmetic facial cream.

• Applied Chemistry for Engineering
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• v.35 no.4
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• pp.316-320
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• 2024

To optimize the emulsion stability and antibacterial activity against Escherichia coli (E. coli) of cosmeceuticals using Scutellaria baicalensis extracts and olive wax as natural emulsifiers, we conducted a study. The independent variables were the amounts of Scutellaria baicalensis extracts and olive wax added. The response variables included the emulsion stability index (ESI) of the cosmeceuticals product and the inhibition diameter against E. coli. Through central composite design-response surface methodology (CCD-RSM), we obtained a statistically significant and reliable regression equation within a 95% confidence interval. By optimizing multiple responses, we determined that the optimal emulsification conditions that satisfied both ESI and E. coli inhibition diameter were 3.7 wt% of Scutellaria baicalensis extracts and 2.7 wt% of olive wax. The predicted ESI and E. coli inhibition diameter were 97.9% and 9.7 mm, respectively. When actual experiments were conducted under the optimal conditions, the measured ESI and E. coli inhibition diameter were 95.0% and 9.4 mm, respectively, with an average error rate of 3.2 ± 0.4%.

• Animal Bioscience
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• v.37 no.7
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• pp.1277-1288
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• 2024

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.256-263
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• 2017

Purpose: Essential oils are secondary metabolites of herbs and have antibacterial activities against foodborne pathogens. However, their applications for food protection are limited due to the hydrophobic and volatile natures of essential oils. Methods: In this study, essential oil nanoemulsions of rosemary and lavender were formulated with non-ionic surfactant Tween 80 and water using ultrasonic emulsification, and their antibacterial effects were determined. Results: The antibacterial activities of nanoemulsions were evaluated against 12 strains of 10 bacterial species, and significant antibacterial effects were observed against four Gram-positive and four Gram-negative bacteria but not against Streptococcus mutans and Shigella sonnei. In the disc diffusion test, the diameter of the inhibition zone proportionally increased with the concentration of nanoemulsions. Using cell turbidity measurement, minimum bactericidal concentration (MBC) of the nanoemulsions, which is the lowest concentration reducing viability of the initial bacterial inoculum by ${\geq}99.9%$, was significantly higher than the minimum inhibitory concentration (MIC) of the nanoemulsions. The largest bactericidal effects of lavender and rosemary essential oil nanoemulsions were observed against S. enterica and S. aureus, respectively. Conclusion: Nanoemulsion technique could improve antibacterial activity of essential oil nanoemulsions by increasing the solubility and stability of essential oils. Our findings shed light on the potential use of essential oil nanoemulsions as an alternative to chemical sanitizers in food protection.

• Journal of Microbiology and Biotechnology
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• v.16 no.5
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• pp.716-723
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• 2006

A biosurfactant-producing bacterial strain was selected from oil-contaminated soil because of its ability to degrade crude oil and tributyrin $(C_{4:0})$. The strain was identified as Bacillus subtilis A8-8 based on its morphological, biochemical, and physiological characteristics. When B. subtilis A8-8 was grown with crude oil as the sole carbon source, the biosurfactant from the strain emulsified crude oil, vegetable oil, and hydrocarbons. Soybean oil was the optimum substrate for the emulsifying activity and emulsion stability of the biosurfactant, both of which were superior to those of several commercially available surfactants. The biosurfactant was purified by a procedure including HCl precipitation, methanol treatment, and silica-gel chromatography. The partially purified biosurfactant was analyzed by TLC (thin-layer chromatography), SDS-PAGE, and HPLC and it reduced the surface tension of water from 72 mN/m to 26 mN/m at a concentration of 30 mg/l. Therefore, the purified lipopeptide biosurfactant has strong properties as an emulsifying agent and acts as an emulsion-stabilizing agent.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.330-342
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• 2003

The formation of emulsions and micelles in water/ceramide PC104/CholE $O_{20}$/C$_{16}$E $O_{20}$ and water/ceramide PC104/CholE $O_{20}$ mixtures was investigated through the phase behavior studies. The phase diagrams showed the existence of micelle and emulsion regions in both systems. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) showed the wider micellar and emulsion regions than the single surfactant system (CholE $O_{20}$). From FT-IR measurements, it was found that the polyoxyethylene (POE) groups of surfactants formed the hydrogen bonds with amido carbonyl group in ceramide PC104. This result indicated that the hydrophilic part (EO) of surfactants could stabilize the lamellar structure and emulsion of ceramide PC104. The mixed surfactant system (CholE $O_{20}$/C$_{16}$E $O_{20}$) resulted in the smaller emulsion droplet size due to the effect of curvature at the interface, thus further increasing emulsion stability. With the penetration of $C_{16}$E $O_{20}$into the interfacial layer of surfactants in emulsion, the curvature of the interface might be altered for the formation of smaller emulsion droplets. The mixed surfactant system could incorporate up to 4 wt. % of ceramide PC104 into emulsion more than single surfactant system.ystem.m.

• Journal of Hydrogen and New Energy
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• v.30 no.6
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• pp.567-577
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• 2019

Due to the depletion of fossil fuels and environmental pollution, demand for alternative energy is gradually increasing. Among the various methods, a method to convert biomass into alternative fuel has been proposed. The bio-fuel obtained from biomass through pyrolysis process is called pyrolysis oil (PO) or bio-oil. Because PO is difficult to use directly in conventional engines due to its poor fuel properties, various methods have been proposed to upgrade pyrolysis-oil. The simplest approach is to mix it with conventional fossil fuels. However, due to their different polarity of PO and fossil fuel, direct mixing is impossible. To resolve this problem, emulsification of two fuels with a proper surfactant was proposed, but it costs additional time and cost. Alternatively, the use of alcohol fuels as an organic solvent significantly improve the fuel properties such as fuel stability, calorific value and viscosity. In this study, blends of diesel, n-butanol, and coffee ground pyrolysis oil (CGPO) which is one of the promising PO, was applied to diesel generator. Combustion and emissions characteristics of blended fuels were investigated under the entire load range. Experimental results show that ignition delay is similar to that of diesel at high load. Although, hydrocarbon and carbon monoxide emissions are comparable to diesel, significant reduction of nitrogen oxides and particulate matter emissions were observed.