전해질 종류에 따른 이중 에멀젼(O/W/O, W/O/W) 형상 및 저염 치즈의 품질특성 Characteristic of double emulsion (O/W/O, W/O/W) by electrolytes and its application on low salt cheese원문보기
W/O/W(Water-in-oil-in-water) 이중 에멀젼 안정성을 향상시키기 위해 내부상의 수상에 전해질을 용해시켜, 삼투압에 따른 유화 안정성을 살펴보았다. 또한 융점이 서로 다른 ...
W/O/W(Water-in-oil-in-water) 이중 에멀젼 안정성을 향상시키기 위해 내부상의 수상에 전해질을 용해시켜, 삼투압에 따른 유화 안정성을 살펴보았다. 또한 융점이 서로 다른 MCT oil 과 coconut oil 을 사용하여 에멀젼 형상 및 안정성을 확안하였다. NaCl, KCl, MgCl2 및 CaCl2-2H2O을 수상에 각각 용해시킨 뒤 8% PGPR을 함유한 oil과 균질하였을 때(수상:유상=1:1, 10,000 rpm, 2분), 모두 W/O (water-in-oil) 에멀젼이 제조되었다. 그러나 예상했던 바와 달리 동일한 조건에서 전해질 K2CO3 또는 Na2CO3을 수상에 이용하였을 때, phase inversion이 발생하면서, O/W/O (oil-in-water-in-oil) 에멀젼이 제조되었다. 에멀젼 제조에 사용한 oil의 경우, coconut oil 함량이 낮을수록 에멀젼 안정성이 향상되었다. 이는 coconut oil의 높은 enthalpy 값과 낮은 융점에 기인한 것으로 사료된다. 따라서 본 연구에서 수상에 용해한 전해질 중 음이온 전하는 에멀젼 형상에 영향 미치는 것을 확인하였으나 이에 대한 추가적인 연구가 필요하다. 두 번째 실험 목적인 저염치즈 응용실험에서는 W1/O/W2 에멀젼 및 전복추출물이 저염 식품의 응용 여부와 짠맛 증진제로서 효과 여부를 연구하였다. 내부 수상(W1)은 증류수 혹은 1% 전복추출물을 탑재하였으며, 바깥 수상(W2)은 1% NaCl 또는 1% NaCl 및 전복추출물을 이용하였다. 이중 에멀젼으로 제조한 치즈와 대조구를 비교하였을 때, 생치즈의 curd 수율, pH 값, 수분함량, 명도 및 적색도는 유의적인 차이를 보이지 않았다. 그러나 이중 에멀젼을 적용할 경우, 대조군보다 생치즈의 NaCl 용액 용출 속도가 빨랐으며, 관능검사에서 짠맛강도 및 전반적인 선호도에서 높은 기호도를 나타냈다. 특히, 바깥 수상(W2)이 1% NaCl 및 전복추출물일 때, 가장 빠른 NaCl 용액 용출 속도와 가장 높은 짠맛강도 및 전반적인 선호도를 보였다. 이에 따라, 생치즈 제조에 있어 이중 에멀젼(바깥 수상(W2) = 전복추출물 및 NaCl 용액)을 적용 시, 이화학적인 특성에 영향을 미치지 않지만 짠맛의 강도를 증진시키는 효과가 있는 것으로 사료된다.
W/O/W(Water-in-oil-in-water) 이중 에멀젼 안정성을 향상시키기 위해 내부상의 수상에 전해질을 용해시켜, 삼투압에 따른 유화 안정성을 살펴보았다. 또한 융점이 서로 다른 MCT oil 과 coconut oil 을 사용하여 에멀젼 형상 및 안정성을 확안하였다. NaCl, KCl, MgCl2 및 CaCl2-2H2O을 수상에 각각 용해시킨 뒤 8% PGPR을 함유한 oil과 균질하였을 때(수상:유상=1:1, 10,000 rpm, 2분), 모두 W/O (water-in-oil) 에멀젼이 제조되었다. 그러나 예상했던 바와 달리 동일한 조건에서 전해질 K2CO3 또는 Na2CO3을 수상에 이용하였을 때, phase inversion이 발생하면서, O/W/O (oil-in-water-in-oil) 에멀젼이 제조되었다. 에멀젼 제조에 사용한 oil의 경우, coconut oil 함량이 낮을수록 에멀젼 안정성이 향상되었다. 이는 coconut oil의 높은 enthalpy 값과 낮은 융점에 기인한 것으로 사료된다. 따라서 본 연구에서 수상에 용해한 전해질 중 음이온 전하는 에멀젼 형상에 영향 미치는 것을 확인하였으나 이에 대한 추가적인 연구가 필요하다. 두 번째 실험 목적인 저염치즈 응용실험에서는 W1/O/W2 에멀젼 및 전복추출물이 저염 식품의 응용 여부와 짠맛 증진제로서 효과 여부를 연구하였다. 내부 수상(W1)은 증류수 혹은 1% 전복추출물을 탑재하였으며, 바깥 수상(W2)은 1% NaCl 또는 1% NaCl 및 전복추출물을 이용하였다. 이중 에멀젼으로 제조한 치즈와 대조구를 비교하였을 때, 생치즈의 curd 수율, pH 값, 수분함량, 명도 및 적색도는 유의적인 차이를 보이지 않았다. 그러나 이중 에멀젼을 적용할 경우, 대조군보다 생치즈의 NaCl 용액 용출 속도가 빨랐으며, 관능검사에서 짠맛강도 및 전반적인 선호도에서 높은 기호도를 나타냈다. 특히, 바깥 수상(W2)이 1% NaCl 및 전복추출물일 때, 가장 빠른 NaCl 용액 용출 속도와 가장 높은 짠맛강도 및 전반적인 선호도를 보였다. 이에 따라, 생치즈 제조에 있어 이중 에멀젼(바깥 수상(W2) = 전복추출물 및 NaCl 용액)을 적용 시, 이화학적인 특성에 영향을 미치지 않지만 짠맛의 강도를 증진시키는 효과가 있는 것으로 사료된다.
The stability of water-in-oil-in-water (W/O/W) double emulsion is increased with the addition of electrolytes to inner water phase, which is based on stokes’ law and the osmotic principle. And the oil type also affects emulsion stability. This study was performed to investigate the emulsion stabilit...
The stability of water-in-oil-in-water (W/O/W) double emulsion is increased with the addition of electrolytes to inner water phase, which is based on stokes’ law and the osmotic principle. And the oil type also affects emulsion stability. This study was performed to investigate the emulsion stability and shape formed using various electrolytes and oil (MCT oil or coconut oil). Furthermore, the effect of combination of MCT oil and coconut oil on viscosity, melting point and enthalpy was investigated based on their mixing ratios. After homogenizing electrolytes of NaCl, KCl, MgCl2, and CaCl2-2H2O dissolved in water phase, respectively and oil containing 8%(w/w) polyglycerol polyricinoleate (PGPR), water-in-oil (W/O) emulsion was formed. However, when electrolytes K2CO3 and Na2CO3 were used under the same conditions, respectively, oil-in-water-in-oil (O/W/O) was produced. The formation of double emulsion with one-step homogenization is very rare, and this result was seemed to be happened because the negative charge was larger than the positive charge. In the comparison of oils, the enthalpy value of coconut oil was larger than that of MCT oil, and coconut oil had the change of physicochemical quality to temperature. So, the higher the coconut oil content, the lower the emulsion stability was. Therefore, we concluded that further study was required for the effect of anionic charge on emulsion morphology, and coconut oil was not suitable for emulsion production. Moreover, this study was performed to investigate whether W1/O/W2 double emulsions could be applicable to enhance the saltiness of cheese without increasing the salt content (W1 was distilled water or 1% abalone hydrolysate, and W2 was 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of addition of abalone hydrolysate to the double emulsion as a saltiness enhancer. No significant differences were observed from curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of NaCl solution release rate, fresh cheese made with double emulsion (W1 = distilled water, W2= 1% NaCl solution + 1% abalone hydrolysate) was observed earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with this double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion (W1 = water, W2 = abalone hydrolysate + 1% NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.
The stability of water-in-oil-in-water (W/O/W) double emulsion is increased with the addition of electrolytes to inner water phase, which is based on stokes’ law and the osmotic principle. And the oil type also affects emulsion stability. This study was performed to investigate the emulsion stability and shape formed using various electrolytes and oil (MCT oil or coconut oil). Furthermore, the effect of combination of MCT oil and coconut oil on viscosity, melting point and enthalpy was investigated based on their mixing ratios. After homogenizing electrolytes of NaCl, KCl, MgCl2, and CaCl2-2H2O dissolved in water phase, respectively and oil containing 8%(w/w) polyglycerol polyricinoleate (PGPR), water-in-oil (W/O) emulsion was formed. However, when electrolytes K2CO3 and Na2CO3 were used under the same conditions, respectively, oil-in-water-in-oil (O/W/O) was produced. The formation of double emulsion with one-step homogenization is very rare, and this result was seemed to be happened because the negative charge was larger than the positive charge. In the comparison of oils, the enthalpy value of coconut oil was larger than that of MCT oil, and coconut oil had the change of physicochemical quality to temperature. So, the higher the coconut oil content, the lower the emulsion stability was. Therefore, we concluded that further study was required for the effect of anionic charge on emulsion morphology, and coconut oil was not suitable for emulsion production. Moreover, this study was performed to investigate whether W1/O/W2 double emulsions could be applicable to enhance the saltiness of cheese without increasing the salt content (W1 was distilled water or 1% abalone hydrolysate, and W2 was 1% NaCl or 1% abalone hydrolysate + 1% NaCl solution). We also investigated the effect of addition of abalone hydrolysate to the double emulsion as a saltiness enhancer. No significant differences were observed from curd yield, pH value, moisture content, lightness, or redness between the cheeses made with and without the double emulsion. However, in the evaluation of NaCl solution release rate, fresh cheese made with double emulsion (W1 = distilled water, W2= 1% NaCl solution + 1% abalone hydrolysate) was observed earlier than the control or the other treatments. In the sensory evaluation, fresh cheese made with this double emulsion showed higher scores for saltiness and overall preference than the control or the other treatments. We concluded that abalone hydrolysate encapsulated in a double emulsion (W1 = water, W2 = abalone hydrolysate + 1% NaCl solution) could enhance the saltiness of fresh cheese while maintaining the same salt concentration, without altering its physical properties.
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