호화 옥테닐 호박산 전분의 유화 특성

김산성(San-Seong Kim),김선형(Sun-Hyung Kim),이의석(Eui-Seok Lee),이기택(Ki-Teak Lee),홍순택(Soon-Taek Hong) 한국응용과학기술학회 (구.한국유화학회) 2019 한국응용과학기술학회지 Vol.36 No.1

본 연구는 OSA 전분을 열처리 한 후, 이를 이용하여 제조한 OSA 전분 에멀션의 이화학적 특성 및 계면 흡착 구조 등을 조사하였다. 에멀션 중 지방구의 크기는 OSA 전분 농도의 증가와 더불어 지속적으로 감소하여 0.2 wt% 농도에서 최소값(0.31±0.01 μm)을 나타내었고, 그 이상의 농도에서는 변화가 없었다. 에멀션의 크리밍 안정도는 OSA 전분 농도가 높을수록 증가하였으며, 0.75 wt% 이상의 첨가 농도에서 크리밍 발생에 대하여 매우 안정하였다. 에멀션 중 OSA 전분의 계면 흡착량은 0.2 wt%첨가 농도 이상에서 농도의 증가와 더불어 증가하였으며(0.2 wt% : 1.03 mg/m2→1.25 wt% : 5.08mg/m2), 이는 계면에서 OSA 전분이 다층 구조를 이루는 것에 기인된 것으로 추정하였다. OSA 전분 에멀션의 pH를 조절하였을 때 산성 지역에서 지방구의 응집에 의해 크기가 증가하였으며, 이는 상대적으로 낮은 제타 전위에 기인된 것으로 사료되었다. 터비스캔에 의한 분산 안정도 또한 pH에 영향을 받아 산성 지역에서 낮았으며, pH 7 이상에서는 높은 분산 안정도 특성을 보였다. 공초점현미경을 이용하여 열처리된 OSA 전분이 흡착된 지방구 표면을 관찰한 결과, OSA 전분은 입자 형태가 아닌 두꺼운 계면막을 형성하는 것으로 나타났다. 따라서 에멀션 형성 전에 OSA 전분을 열처리할 경우, 전분의 호화과정에서 용출된 아밀로오스와 아밀로펙틴이 지방구 표면에 막의 형태로 흡착되므로, OSA 전분 에멀션에 있어서 중요한 유화 안정화 기작은 ‘입체장애 안정화(steric stabilization)’인 것으로 사료되었다. The present study was carried out to investigate the emulsifying properties of heat-treated octenyl succinic anhydride(OSA) starch and the interfacial structure at oil droplet surface in emulsions stabilized by heat-treated OSA starch. First, the aqueous suspensions of OSA starch were heated at 80℃ for 30 min. Oil-in-water emulsions were then prepared with the heat-treated OSA starch suspension as sole emulsifier and their physicochemical properties such as fat globule size, surface load, zeta-potential, dispersion stability, confocal laser scanning microscopic image(CLSM) were determined. It was found that fat globule size decreased as the concentration of OSA starch in emulsions increased, showing a lower limit value (d32: 0.31 μm) at ≥ 0.2 wt%. Surface load increased steadily with increasing OSA starch concentration in emulsions, possibly forming multiple layers. In addition, fat globule sizes were also influenced by pH: they were increased in acidic conditions and these results were interpreted in view of the change in zeta potentials. The dispersion stability by Turbiscan showed that it was more unstable in emulsions at acidic condition. Heat-treated OSA starch found to adsorb at the oil droplet surface as some forms of membrane (not starch granules), which might be indicative of stabilizing mechanism of OSA starch emulsions to be steric forces.

옥테닐호박산 전분을 이용한 나노유화액 형성과 안정성에 관한 연구

김산성(San-Seong Kim),이의석(Eui-Seok Lee),홍순택(Soon-Taek Hong) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.5

본 연구는 OSA-starch 나노유화액을 제조함에 있어 OSA-starch 첨가 농도(0.5~2.0 wt%), 균질압력(5,000~20,000 psi) 및 보조 유화제(레시틴) 첨가 농도 변화(1.0~3.0 wt%)에 따른 유화액의 특성(i.e., 지방구 크기, 저장 안정도)을 조사한 연구 결과이다. 유화액의 지방구 크기는 OSA-starch 첨가 농도 및 균질압력의 증가와 더불어 감소하였고[(0.5 wt% OSA-starch: 245.1 nm → 2.0 wt% OSA-starch: 207.2 nm), (5,000 psi: 247.3 nm → 20,000 psi: 207.2 nm)], 레시틴의 농도를 달리하여 2.0 wt% OSA-starch와 함께 제조한 유화액의 경우, 첨가 농도 증가와 더불어 지방구 크기는 더욱 감소하는 것으로 관찰되었다(레시틴 1.0 wt%: 221.7 nm → 3.0 wt%: 153.2 nm). 또한, OSA-starch 나노유화액의 저장 안정성을 평가하기 위해 상온에서 4주 동안 저장 실험을 진행하였으며, OSA-starch를 단독 유화제로 사용하였을 경우 특히 낮은 첨가 농도에서 유화액의 저장 안정도가 낮게 나타났다(e.g., 0.5 wt%: 초기 237.1→4주 후 384.27 nm). 반면, 레시틴을 함께 사용하여 제조한 유화액(2.0 wt% OSA-starch, 5.0 wt% MCT oil, 20,000 psi)의 경우 모든 레시틴 첨가 농도에서 저장기간에 따른 지방구 크기 변화는 크지 않는 것으로 나타났다. 이는 유화제 레시틴을 사용함으로써 지방구 계면에 견고한 막을 형성시켜 지방구 간에 steric force 및 정전기적 반발력이 증대되어 나타난 결과로 사료되었다. 결론적으로 OSA-starch를 사용하여 나노 크기의 유화액을 제조하기 위해서는 레시틴을 함께 사용하는 것이 바람직하며(2.0 wt% OSA-starch 유화액: 207.2 nm, 2.0 wt% OSA-starch+3.0 wt% 레시틴 유화액: 153.2 nm), 특히 레시틴을 2.0 wt% 이상 첨가했을 경우 OSA-starch 단독 사용 유화액보다 지방구 크기가 작고 매우 양호한 저장 안정성을 나타내었다. In the present study, octenyl succinic anhydride modified starch (OSA-starch) nanoemulsion was prepared and characterized, with varying OSA-starch concentration (0.5∼2.0 wt%), homogenization pressure (5,000∼20,000 psi), and co-emulsifier (lecithin) concentration (1.0∼3.0 wt%). The fat globule size in the emulsion decreased with increasing OSA-starch concentration and homogenization pressure [(0.5 wt% OSA-starch: 245.1 nm → 2.0 wt% OSA-starch: 207.2 nm), (5,000 psi: 247.3 nm → 20,000 psi: 207.2 nm)]. However, in a 2.0 wt% OSA-starch emulsion containing different concentrations of the co-emulsifier lecithin, the size of fat globules showed a dose-dependent decrease with increasing lecithin concentration (1.0 wt%: 221.7 nm → 3.0 wt%: 153.2 nm). We further evaluated the storage stability of the emulsion by conducting a storage experiment at room temperature for 4 weeks. When OSA-starch was used alone, the storage stability of the emulsion was low, especially at a low added concentration (0.5 wt% concentration: 237.1 nm at initial stage → 384.27 nm after 4 weeks). However, emulsions prepared using lecithin (2.0 wt% OSA-starch, 5.0 wt% MCT oil, 20,000 psi) showed no significant change in the size of fat globules according to the storage period at all lecithin concentrations. This could be attributed to increased steric force and electrostatic repulsion between the fat globules by forming a strong film on the fat globule surface using the co-emulsifier.

초임계 CO2 유체 추출법으로 얻은 탈지 유채박 중 표면활성 물질의 유화 성질 연구

김정원 ( Jeong Won Kim ),정용선 ( Yong Seon Jeong ),이의석 ( Eui Seok Lee ),길나영 ( Na Young Gil ),김산성 ( San Seong Kim ),김현효 ( Hyun Hyo Kim ),김태영 ( Tae Young Kim ),이영화 ( Yong Hwa Lee ),장영석 ( Young Seok Jang ),이기 한국유화학회 2013 한국응용과학기술학회지 Vol.30 No.4

This study was carried out to investigate the emulsifying properties of surface-active substances from defatted rapeseed cake by supercritical CO2 extraction. Based on the interfacial tension data, a supercritical fluid extract (SFE) with the lowest value of 14.16 mN/m was chosen for evaluation which was obtained from No. 2 extraction condition (150 bar, 65℃, 250 g). For emulsions with SFE, some physicochemical properties (i.e., fat globule size, creaming stability, zeta potential etc) were investigated according to changes in SFE concentration, pH, and NaCl addition in an emulsion. It was found that fat globule size was decreased with increasing SFE concentration in emulsion, with showing a critical value at 0.5 wt%, thereby resulting in less susceptibility to creaming behavior. The SFE emulsion also showed instability at acidic conditions (pH<7.0) as well as by NaCl addition. This was coincided with zeta potential data of emulsion. In addition, SSL (sodium stearoyl lactylate) found to be suitable as a co-surfactant, as it helped considerably in decreasing fat globule size in emulsions and its optimum concentration to be over 0.03 wt%, based on 0.1 wt% SFE in emulsion.

유화액 시스템에서 옥테닐 호박산 베타글루칸의 계면 특성

길나영,김산성,이의석,신정아,이기택,홍순택,Gil, Na-Young,Kim, San-Seong,Lee, Eui-Seok,Shin, Jung-Ah,Lee, Ki-Teak,Hong, Soon-Taek 한국응용과학기술학회 2014 한국응용과학기술학회지 Vol.31 No.4

The synthesis of octenyl succinyl ${\beta}$-gucan (OSA-${\beta}$-glucan) was carried out and its interfacial properties at the oil-water interface and in emulsion systems were investigated. An aqueous ethanol system as a reaction media was used to facilitate the synthesis process; 10% (w/w) ethanol found to be the best as it showed a maximum degree of substitution (DS: 0.0132). FT-IR showed a characteristic absorption spectrum at $1736cm^{-1}$, indicating the esterification of octenyl succinyl groups to ${\beta}$-glucan backbone. As for interfacial tension measurements, it was decreased with increasing concentration of OSA-${\beta}$-glucan in the aqueous phase and when NaCl was added to aqueous OSA-${\beta}$-glucan solution in the range of 0.01 M to 0.1 M and also when pH was raised (pH 3 ~ pH 9). In systems of emulsion stabilized with OSA-${\beta}$-glucan, fat globule size found to decrease with increasing concentration of OSA-${\beta}$-glucan, showing a critical value of about $0.32{\mu}m$ at 0.5 wt%. When the OSA-${\beta}$-glucan emulsions were stored, it was found that fat globule size was increased with storage time and particularly pronounced increase was observed in emulsion with 1% OSA-${\beta}$-glucan, possibly due to depletion flocculation. Results of creaming stability evaluated by light scattering technique showed that it was more stable in emulsions containing smaller fat globule size. Surface load of OSA-${\beta}$-glucan in emulsions increased with increasing concentration of OSA-${\beta}$-glucan, suggesting a multilayer adsorption.

탈지유채박으로부터 추출된 표면활성물질 중 Sinapine 제거에 관한 연구

이의석 ( Eui Seok Lee ),김산성 ( San Seong Kim ),신정아 ( Jung Ah Shin ),천진혁 ( Jin Hyuk Chun ),김선주 ( Sun Ju Kim ),이기택 ( Ki Teak Lee ),홍순택 ( Soon Taek Hong ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4

In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

석류 분말을 첨가한 양갱의 품질 특성

길나영,김혜리,박종민,김산성,이의석,홍순택,Gil, Na-Young,Kim, Hye-Ri,Park, Jong-Min,Kim, San-Seong,Lee, Eui-Seok,Hong, Soon-Taek 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

The purpose of this study was to investigate the quality characteristics of white bean based Yanggaeng containing various levels of pomegranate powder (0, 2, 4 and 8%, w/w). The pH values of Yanggaeng containing pomegranate powder were found to decrease when increasing the amount of pomegranate powder. However, moisture and sugar contents were increased (p<0.05). For color values, both L and b values were reduced by increasing the amount of pomegranate powder, while a values were increased significantly (p<0.05). In textural properties, the addition of pomegranate powder resulted in the increase of hardness, chewiness and gumminess, while cohesiveness and springiness decreased. Antioxidant activities, evaluated by DPPH radical scavenging capacity, and total phenolic substances content increased when increasing the amount of pomegranate powder. Results of descriptive analysis showed that by increasing the amount of pomegranate powder, some attributes such as the intensity of the flavor, sourness, hardness and chewiness increased (p<0.05), but there was no statistically significant difference in sweetness. In a preference test, Yanggaeng containing 4% pomegranate powder appeared to be the most preferred for all attributes tested including overall acceptability. It was concluded that Yanggaeng containing pomegranate can be prepared with good sensory properties and antioxidant activities, and the addition of 4% pomegranate powder was found to be ideal.

옥테닐 호박산 베타글루칸의 유화 특성

길나영(Na-Young Gil),김산성(San-Seong Kim),박은정(Eun-Jeong Park),이의석(Eui-Seok Lee),이기택(Ki-Teak Lee),홍순택(Soon-Taek Hong) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.2

본 연구에서는 OSA-β-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-β-glucan에 대한 co-surfactant 선정실험을 수행하였다. 그 결과, OSA-β-glucan 유화액은 pH가 낮을수록, NaCl의 첨가량이 많을수록 응집으로 인해 안정도가 낮아지는 경향을 보였으며 이는 유화액의 제타전위 측정 및 현미경 관찰 결과와 일치하였다. OSA-β-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-β-glucan 유화액의 안정도 향상은 유화지방구 표면에서 OSA-β-glucan과 Tween 20의 co-adsorption에 기인한 것으로 추정하였다. We investigated the emulsifying properties of barley octenyl succinic anhydride (OSA)-β-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-β-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-β-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-β-glucan in emulsions, Tween 20 addition enhanced the stability probably by the co-adsorption of the two surfactants at the droplet surface.

반응표면분석법을 이용한 쌀귀리 단백질의 알칼리 추출 공정 최적화

정용선(Yong-Seon Jeong),김정원(Jeong-Won Kim),이의석(Eui-Seok Lee),길나영(Na-Young Gil),김산성(San-Seong Kim),홍순택(Soon-Taek Hong) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.9

알칼리 추출법을 이용하여 쌀귀리로부터 단백질을 추출하고 추출수율을 최적화하기 위한 알칼리 농도 조건 및 침전 pH 조건을 반응표면분석을 통해 검토하였다. 추출수율은 추출용매인 알칼리 농도가 증가할수록 그리고 침전 pH 4.9 부근에서 높은 경향을 보였으며, 알칼리 농도가 침전 pH에 비하여 보다 큰 영향을 미치는 것으로 나타났다. 알칼리 추출 공정으로 얻어진 귀리 단백질 농축물의 질소용해지수는 등전점 부근인 pH 5에서 최소값을 나타내었고, pH 3 이하, pH 7 이상에서는 급격히 증가하였다. 알칼리 추출 공정의 최적화를 위한 회귀분석 결과, 알칼리 농도 0.06 N, 침전 pH 4.7에서 최대 수율 85.89%로 예측되었으며 예측모델식과 실제 측정값을 비교하였을 때 유의적인 차이가 크게 나타나지 않아 설계된 실험모델식은 적합한 것으로 나타났다. 따라서 기존의 연구들은 알칼리 추출법을 이용한 귀리 단백질 추출 시 알칼리 농도와 침전 pH가 각기 다름을 보였지만, 본 연구를 통하여 귀리 단백질 농축물 제조를 위한 알칼리추출 공정의 최적 조건은 알칼리 농도 0.06 N, 침전 pH 4.7인 것으로 확인되었다. In this study, an attempt was made to produce oat protein concentrates from defatted oat groat by alkali extraction. Independent variables formulated by D-optimal design were NaOH concentration (X1, 0.005~0.06 N) for extraction and precipitation pH (X2, pH 4.0~6.0), and the dependent variable was extraction yield (Y1, %). Experimental results were analyzed by response surface methodology to determine optimized extraction conditions. Extraction yield increased both with an increase in NaOH concentration of the extraction solution and when approaching a precipitation pH of 4.9, and NaOH concentrations were a major influencing parameter. Solubility of oat protein concentrates showed a minimum value (i.e., 0.1%) at pH 5 and increased substantially at pH values in the range of ≤ pH 3 or ≥ pH 7, reaching a maximum value at pH 11 (i.e., 76%). Regression equation coincided well with the results of the experiment. Optimized extraction conditions to maximize extraction yield were 0.06 N NaOH (X1) for extraction and pH 4.7 (X2) for precipitation.