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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2012; 16(2):172-179

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2012.16.2.172

Article

초임계 CO2를 이용하여 추출한 탈지미강 중 표면활성물질의 유화 성질 평가

이형주1, 배재석1, 이의석1, 강호철2, 이기택1, 홍순택1,*
Emulsifying Properties of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
Hyong-Ju Lee1, Jae-Suk Bae1, Eui-Suk Lee1, Ho-Cheol Kang2, Ki-Teak Lee1, Soon-Taek Hong1,*
1충남대학교 식품공학과
2한국화학연구원
1Department of Food Science and Technology, Chungnam National University
2Korea Research Institute of Chemical Technology
*Corresponding author: Soon-Taek Hong, Department of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, Korea. Tel: +82-42-821-6727; Fax: +82-42-821-8900, E-mail: hongst@cnu.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 05, 2012; Revised: May 21, 2012; Accepted: May 22, 2012

Published Online: May 31, 2012

Abatract

In this experiment, the surface-active substances were extracted from defatted rice bran and their emulsifying properties were investigated. The sample emulsions stabilized with the surface-active substances (3 fractions: 1-HS, 6- HS and 18-HS) were prepared and then their physico-chemical properties such as fat globule size, creaming stability, oil-off and dispersion stability were determined. It was found that the sample emulsion with different fraction of surface- active substances showed different physico-chemical properties from each other. Specially, 1-HS emulsion with the smallest particle size was evaluated to be superior to others in terms of higher creaming stability, low incidence of oil-off and higher dispersion stability. From the study of co-surfactant addition (Tween 20, SSL and GMS), GMS was found to be the most effective in reducing fat globule size in 1-HS emulsion. This indicated that there might be a co-operative adsorption of the two surface-active substances at the oil-water interface. Thus, the potentiality of the rice bran extracts, obtained with specific conditions, as natural surface-active substances was confirmed.

Keywords: rice bran; natural surface-active substances; emulsions; fat globule size