The Effect of Molecular Size and Degree of Phosphorylation on the Emulsion Stability of Microcrystalline Chitin

Chitin의 분자량과 Phosphorylation 정도가 Microcrystalline Chitin의 유화안정 능력에 미치는 영향

  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Im, Ji-Soon (Department of Food Science, Gun Yang University)
  • 이영춘 (중앙대학교 식품공학과) ;
  • 임지순 (건양대학교 식품공학과)
  • Published : 1996.12.30

Abstract

This study was carried to investigate the emulsion stability of microcrystalline chitins (MCC) prepared from chitins of different molecular sizes and different degrees of phosphorylation in a model fatty food system. Chitins of low, medium and high molecular size prepared from crabshells were phosphorylated to 30-50% to make MCC. MCC prepared from chitin of medium molecular size revealed a high emulsion stability. The best emulsion stability was observed in MCC prepared from medium size chitin with 40% phosphorylation (M-40-MCC). The fat binding capacity of MCC was not significantly different among the samples. MCC with 50% phosphorylation had more fat binding capacity, ranging from 650-690%. When 2.46% of M-40-MCC was applied to a coconutoil-water system as an emulsifier, emulsion separation was observed from 10 min after emulsification, indicating that it could not be used as a sole emulsifier. When 50% of emulsifier (Span-60 &Tween-60) in a liquid coffee creamer, selected as a model fatty foods, was replaced by M-40-MCC, emulsion stability was as good as control. Consistency of liquid creamer was decreased and L value increased as the amount of MCC repacement increased. A liquid creamer with 50% emulsifier replaced by MCC had sensory characteristics equivalent to control.

Keywords

microcrystalline chitin;emulsion stability;quality of liquid creamer