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KMID : 1024420120160020172
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Food Engineering Progress
2012 Volume.16 No. 2 p.172 ~ p.179
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Emulsifying Properties of Surface-Active Substances from Defatted Rice Bran by Supercritical Carbon Dioxide
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Lee Hyong-Ju
Bae Jae-Suk
Lee Eui-Seok
Kang Ho-Cheol
Lee Ki-Teak
Hong Soon-Tack
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Abstract
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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.
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KEYWORD
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rice bran, natural surface-active substances, emulsions, fat globule size
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