농축유청단백질을 이용한 water-in-oil-in-water (W1/O/W2) 나노다중에멀젼의 제조 및 특성 연구
Manufacture and Characterization of Water-in-oil-in-water (W1/O/W2) Nano Multiple Emulsion Prepared with Whey Protein Concentrate
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초록
본 연구에서는 농축유청단백질을 이용하여 내부젤화 방법으로 나노크기(<~200 nm)의 W1/O/W2 다중에멀젼을 제조하고, 제조 공정요인(가교제인 CaCl2 농도, 초음파처리, 유화제)에 따른 나노다중에멀젼의형태학적, 물리화학적(입자크기, 다분산지수, 제타전위) 특성 평가와 모델 유식품(우유, 요구르트, 치즈)을 이용한 저장 안정성을 연구하였다. 나노다중에멀젼의 형태학적 특성은 투과전자현미경을 이용하여관찰하였으며 물리화학적 특성 및 유식품 저장 안정성 평가는 입도분석기를 이용하여 수행되었다. 실험결과 가교제인 CaCl2을 첨가함에 따라 다중에멀젼의 크기가 유의적으로(p<0.05) 감소하였으며, 이용된CaCl2 모든 농도(0, 4, 6, 8 mM)에서 음전하를 지닌 다중에멀젼은 다분산지수 0.2 이하의 균질의 입자분포를 지니고 있음을 알 수 있었다. 또한 투과전자현미경을 이용하여 관찰한 결과, ~ 180 nm 크기의내부에 오일상이 포함된 구형의 나노다중에멀젼이 성공적으로 제조되었음을 확인하였다. 초음파 처리시 다중에멀젼 크기는 유의적으로(p<0.05) 감소하였으며, 다분산지수 0.2 이하의 나노다중에멀젼이 생성됨을 확인하였다. 또한 수상 내 유화제 첨가 시 입자크기가 유의적으로(p<0.05) 감소하였고, 다분산지수 0.2 이하의 나노다중에멀젼이 생성됨을 확인하였다. 모델 유식품 저장 환경에서의 안정성 평가 결과 14일 동안 나노다중에멀젼은 물리화학적 안정성을 유지하였으며, 결과적으로 농축유청단백질 나노다중에멀젼은 유식품 적용성이 뛰어남을 확인하였다.
Abstract
The objectives of this study were to manufacture W1/O/W2 whey protein concentrate nanomultiple emulsions (WNMEs) and to investigate the influence of manufacturing variablesincluding CaCl2 concentration, sonication treatment, and emulsifier on the physicochemicalproperties (droplet size, polydispersity index, and zeta-potential) of WNMEs. Themorphological and physicochemical properties of WNMEs were determined by usingtransmission electron microscopy and particle size analyzer, respectively. The use of CaCl2 asa cross-linking agent resulted in a significant (p<0.05) decrease in the droplet size andzeta-potential. The globular forms of emulsions with the size of ~ 180 nm were observedindicating the formation of nano multiple emulsion. The application of sonication treatmentresulted in a significant (p<0.05) decrease in the droplet size and polydispersity index (<~0.2) of WNMEs. When emulsifier was added to the aqueous phase of multiple emulsion, WNMEs had decreased droplet size and polydispersity index. During 14 days storage in model dairyfoods, no significant (p<0.05) changes in the droplet size and polydispersity index of WNMEswere observed. In conclusion, the manufacturing variables (CaCl2, sonication treatment, andemulsifier) of WNMEs were crucial factors to affect the physicochemical properties ofWNMEs. WNME as a delivery system can apply to dairy foods because of its good stability.
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