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KMID : 1007520010100040348
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Food Science and Biotechnology
2001 Volume.10 No. 4 p.348 ~ p.353
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Stabilization of the Emulsion Prepared with Dietary Fiber from corn Hull
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Woo Dong-Ho
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Abstract
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We investigate the stabilization effect of the emulsions prepared by using soluble dietary fiber from com hull. Dietary fiber was prepared by hydrolyzing the alkaline extract of corn hull with cellulase and xylanase or by extracting the hydrolyzed corn hull with these enzymes. The emulsions were prepared by homogenizing the same amounts of distilled water and cooking oil with 2% (w/v) of soluble dietary fiber or with powdered soybean lecithin. The average viscosities of the emulsions containing soluble dietary fiber from the former and latter processes were 160 cp and 610 cp, respectively. That of the emulsion containing lecithin was 30 cp. All emulsions showed excellent stability with no separation of water and oil for one week at room temperature. Dietary fiber was also prepared by the hydrolysis with cellulase and cellobiase or with cellulase, cellobiase and xylanase after alkaline extraction of corn hull. The stability of the emulsions containing soluble dietary fiber was compared with that of the emulsions containing soybean lecithin and gum arabic. Average viscosities of the emulsions with 2% (w/v) of soluble dietary fiber, gum arabic and lecithin were 57.5-66.0 cp, 35.0 cp and 22.5 cp, respectively. The emulsions with soluble dietary fiber showed similar stability to those with gum arabic and lecithin at room temperature for two weeks.
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