양친매성 전분이 리포좀 에멀젼에 미치는 영향 및 안정화에 관한 연구

이의정; 황혜림; 정민우; 오주영; 박선규; 홍성권; Eui Jung Lee; Hye-lim Hwang; Min woo Jeong; Joo-young Oh; Sun-gyoo Park; Sung Kwon Hong

Polymer(Korea), Vol.42, No.2, 223-229, March, 2018

DOI10.7317/pk.2018.42.2.223 Export Citation

양친매성 전분이 리포좀 에멀젼에 미치는 영향 및 안정화에 관한 연구

Effects of Amphiphilic Starch and Its Stabilization for Liposome Emulsion

이의정^{1, 2, †}, 황혜림¹, 정민우¹, 오주영¹, 박선규¹, 홍성권^{2, †}

¹엘지생활건강 기술연구원 화장품 연구소
²충남대학교 고분자공학과

Eui Jung Lee^{1, 2, †}, Hye-lim Hwang¹, Min woo Jeong¹, Joo-young Oh¹, Sun-gyoo Park¹, and Sung Kwon Hong^{2, †}

¹Cosmetics R&D Center, Research Park, LG Household & Healthcare Ltd., Daejeon 34114, Korea
²Department of Polymer Science and Engineering, Chungnam National University, Daejeon 34134, Korea

E-mail:,

초록

본 연구는 전분을 함유한 천연 화장품 에멀젼 제조를 위해 수행되었다. 천연 원료의 성분비가 높은 화장품을 제조하기 위해서 일반적으로 활용되고 있는 제형 안정화에 용이한 화학적 안정화제는 사용할 수 없었다. 따라서 우리는 양친매성 전분이 리포좀 에멀젼에 미치는 영향 및 안정화에 관해 조사했다. 양친매성 전분의 호화와 노화에 영향을 주는 요인을 찾기 위해, 여러 종류의 검들과 혼용 시 전분 결정화 연구를 XRD, DSC와 Cryo-FE-SEM 분석을 통하여 수행했다. 화학적으로 가공되지 않은 전분을 가지고도 화장품에서 리포좀 에멀젼 안정화 제형을 만들 수 있었다.

The objective of this work was to make emulsion with starch for natural cosmetics. For the cosmetic product with the high portions of natural grade ingredients, we could not use chemical stabilizers. Thereby, we investigated the effects of the amphiphilic starch and its stabilization for liposome emulsion. In this study, we conducted a starch crystallinity study to find the effect of gelatinization and retrogradation of amphiphilic starch with various types of gums using XRD, DSC and Cryo-FE-SEM techniques. To the best of our knowledge, there has been no report on the stabilization of liposome emulsion for cosmetics with native starch.

Keywords:starch crystallinity;gelatinization;gum;liposome;emulsion stability

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[1] Robyt JF, Essentials of Carbohydrate Chemistry, Springer, New York, 1987.

[2] Kim S, Peterson SC, Polym. Compos., 33, 904 (2012)

[3] Temsiripong T, Pongsawatmanit R, Ikeda S, Nishinari K, Food Hydrocolloids, 19, 1054 (2005)

[4] Alamri MS, Mohamed AA, Hussain S, Carbohydr. Polym., 89, 199 (2012)

[5] Boudries N, Belhaneche N, Nadjemi B, Deroanne C, Mathlouthi M, Roger B, Sindic M, Carbohydr. Polym., 78, 475 (2009)

[6] Mohamed A, Peterson SC, Grant LA, Rayas-Duarte P, J Cereal Sci., 43, 293 (2006)

[7] Chantaro P, Pongsawatmanit R, Nishinari K, Carbohydr. Polym., 97, 512 (2013)

[8] Fua Z, Wang L, Li D, Zhoua Y, dhikari BA, Food Hydrocolloids, 31, 183 (2013)

[9] Chaisawang M, Suphantharika M, Carbohydr. Polym., 61, 288 (2005)

[10] Chaisawang M, Suphantharika M, Food Hydrocolloids, 20, 641 (2006)

[11] Chantaro P, Pongsawatmanit R, J. Food Eng., 98(1), 44 (2010)

[12] Shaikh T, Kumar SS, Int. J. Pharm. Pharm. Sci., 3, 38 (2011)

[13] Masuelli MA, Am. J. Food Sci. Technol., 1, 60 (2013)

[14] Tischer CA, Gorin PAJ, Iacomini M, Carbohydr. Polym., 47, 151 (2002)

[15] Pinto GL, Martinez M, Sanabria L, Food Hydrocolloids, 15, 461 (2001)

[16] Mhinzi GS, Mghweno LAR, J. Food Chem., 107, 1407 (2007)

[17] Yebeyen D, Lemenih M, Feleke S, Food Hydrocolloids, 23, 175 (2009)

[18] Wang S, Li C, Copeland L, Niu Q, Wang S, Compr. Rev. Food Sci. Food Saf., 14, 568 (2015)

[19] Palyvoda S, Urchak V, Golikova T, Fomenko V, Food Environ. Saf., 12, 300 (2013)

[20] Puri R, Gill BS, Khetra Y, Int. J. Food Sci., http://dx.doi.org/10.1155/2014/564564.

[21] Shinoda K, Araki M, Sadaghiani A, Khan A, Lindman B, J. Phys. Chem., 95, 989 (1991)

[22] von Corswant C, Thoren PEG, Langmuir, 15(11), 3710 (1999)

[23] Bibi S, Kaur R, Henriksen-Lacey M, McNeil SE, Wilkhua J, Lattmann E, Christensen D, Mohammed AR, PerrieInt Y, Int. J. Pharm., 417, 138 (2011)

[24] Tan G, Xu P, John VT, He J, McPherson GL, Agarwal V, Bose A, Langmuir, 24(19), 10621 (2008)