화학공학소재연구정보센터
홈 로그인 로그아웃 연락처 사이트맵
Applied Chemistry for Engineering, Vol.32, No.5, 562-568, October, 2021
DOI10.14478/ace.2021.1067  Export Citation
밀배아유 원료 O/W 유화액의 제조 및 안정성평가: CCD-RSM을 이용한 최적화
Emulsification and Stability of Wheat Germ Oil in Water Emulsions: Optimization using CCD-RSM
홍세흠, 장현식1, 이승범1, †
  • 단국대학교 고분자공학과
  • 1단국대학교 화학공학과
Seheum Ho, Hyun Sik Jang1, and Seung Bum Lee1, †
  • Department of Polymer Science and Engineering, Dankook University, Gyeonggi 16890, Korea
  • 1Department of Chemical Engineering, Dankook University, Gyeonggi 16890, Korea
E-mail:
초록
천연 밀배아유와 복합 sugar ester를 이용하여 밀배아유 원료 O/W (oil in water) 유화액을 제조하였다. HLB 값, 유화제의 첨가량 및 유화시간이 O/W wheat germ oil 유화액의 평균 입자크기, 유화점도 및 ESI에 미치는 영향을 조사하였으며, 반응표면분석방법인 중심합성계획모델에 의해 제조된 유화과정의 파라미터를 모의하고 최적화하였다. O/W wheat germ oil 유화액의 제조를 위한 최적의 공정조건은 HLB 값(hydrophile-lipophile balance value)은 8.4, 유화제의 첨가량은 6.4 wt%, 유화시간은 25.4 min이며, 최적조건에서 중심합성계획(central composite design, CCD-RSM) 모델을 통한 예측 반응치는 7일 후의 유화액을 기준으로 MDS (mean droplet size)= 206 nm, 점도 = 8125 cP, ESI 98.2%이었다. 또한 실제 실험을 통해 얻어진 유화액의 MDS, 점도 및 ESI는 각각 209 nm, 7974 cP 및 98.7%로 나타났다. 따라서 중심합성계획 모델을 통해 밀배아유 원료 유화액의 안정성을 평가하는 최적화 과정을 설계할 수 있었다.
An O/W (oil in water) emulsion, wheat germ oil raw material, was produced by using natural wheat germ oil and composite sugar-ester. The effects of variables such as the hydrophile-lipophile balance (HLB) value, added emulsifier amount, and emulsification time on the average particle size, emulsification viscosity and ESI of O/W wheat germ oil emulsion were investigated. The parameters of the emulsification process produced by the central composite design model of the response surface methodology (CCD-RSM), which is a reaction surface analysis method, were simulated and optimized. The optimum process conditions obtained from this paper for the production of O/W wheat germ oil emulsion were 8.4, 6.4 wt%, 25.4 min for the HLB value, amount of emulsifier, and emulsion time, respectively. The predicted reaction values by CCD-RSM model under the optimum conditions were 206 nm, 8125 cP, and 98.2% for mean droplet size (MDS), viscosity, and ESI, respectively, based on the emulsion after 7 days. The MDS, viscosity and ESI of the emulsion obtained from actual experiments were 209 nm, 7974 cP and 98.7%, respectively. Therefore, it was possible to design an optimization process for evaluating the stability of the emulsion of wheat germ oil raw material by CCD-RSM.
Keywords:Wheat germ oil;Sugar ester;O/W emulsion;Emulsion stability;CCD-RSM
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