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KMID : 0380620150470020217
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 2 p.217 ~ p.223
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Emulsifying Properties of Octenyl Succinic Anhydride Modified β-Glucan from Barley
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Gil Na-Young
Kim San-Seong
Park Eun-Jeong
Lee Eui-Seok
Lee Ki-Teak
Hong Soon-Tack
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Abstract
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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.
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KEYWORD
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octenyl succinic anhydride ß-glucan, zeta-potential, co-surfactant, emulsifying property
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