Fucoidan으로 안정된 multilayer 유화액의 효소 및 열 안정성 특징

Abstract

Proteins and polysaccharides in emulsion are used as important components to improve the stability of emulsion in the food industry. Emulsions prepared with biopolymers can influence on the enhancement of stability by control of concentration, polysaccharide type, pH, ionic strength, heat treatment and digestive enzyme treatment. In this study, BSA (globular protein) and fucoidan (sulfated anionic polysaccharide) were used as a shell material and core substance and the prepared emulsion was treated by heating and gastric digestion condition. Both only BSA and BSA-fucoidan stabilized emulsions were analyzed to determine the heat stability through the change of creaming stability, turbidity, droplet size, and zeta potential by heating (80℃, 30 min) at pH 3.0, 5.0 and 7.0. At pH 5.0, aggregation was formed during heating in BSA emulsion due to isoelectric point of BSA, but fucoidan addition strongly prohibited the aggregation. The emulsion stability was more stable in BSA-fucoidan emulsion than in BSA emulsion without fucoidan at all pH.. From these results, fucoidan can enhance the stability of emulsion through electrostatic interaction with BSA. The creaming stability of BSA emulsion mixed with SGF (simulated gastric fluid) without pepsin became unstable during incubation and extensive destabilization was observed in the addition of SGF with pepsin. On the other hand, the addition of fucoidan(1.0w%) drastically increased the emulsion stability at any pH under heating treatment and the simulated gastric fluid. In conclusion, fucoidan can enhance the emulsion stability through electrostatic interaction with BSA first, and then formation of outer-layer surrounded by BSA-covered interface, giving steric hindrance and repulsions against the emulsion particles.