Isolation and investigation of emulsifying properties of surface-active substances from rice bran
- 作者：S.E. Yun ; S.T. Hong
- 关键词：Rice bran ; Emulsifier ; Interfacial tension ; Creaming ; EA
- 刊名：Food Hydrocolloids
- 出版年：2007
- 期刊代码：37_0268005x
- 类别：ch
- 出版时间：July-August 2007
- 卷：21
- 期：5-6
- 页码：838-843
- 文件大小：212 K
摘要
Surface-active substances were isolated from defatted rice bran. They were 70:30 w/w ethanol/water soluble and could be further divided into n-hexane soluble fraction (fraction A) and n-hexane insoluble fraction (fraction B). For both the fractions emulsifying properties (i.e., interfacial tension, emulsion droplet diameter, emulsifying activity, and emulsion stability), were investigated and compared to those of a commercial emulsifier Atmos 150 or Tween 20. It was found that fraction A produced lower interfacial tension data and smaller droplet sizes than those of fraction B and showed, at concentrations 0.7 wt%, similar emulsifying properties to those of Atmos 150. Fraction B, however, was found to have inferior emulsifying properties to those of the fraction A and Tween 20. The main substances in fraction A responsible for the emulsifying properties and mechanisms involved need to be studied.