Evaluation of nisin diffusion in a polysaccharide gel: Influence of agarose and fatty content

被引：18

作者：

Ripoche, Anne Carnet ^{[1
]}

Chollet, Emilie ^{[1
]}

Peyrol, Eric ^{[1
]}

Sebti, Issam ^{[1
]}

机构：

[1] Univ Lyon 1, Lab Rech Genie Ind Alimentaire, EA 3733, F-01060 Bourg En Bresse 9, France

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2006年 / 7卷 / 1-2期

关键词：

diffusivity; agarose gel; textural properties; nisin; fat content;

D O I：

10.1016/j.ifset.2005.04.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present paper investigated the nisin mass transfer in agarose gel. Nisin is a conservator molecule involved in food safety by inhibiting growth of pathogenic and spoliage bacteria. Nisin's apparent diffusion coefficients and the gel texture were determined and correlated to both a.-arose and velgetaline((R)) (hydrogenated coprah oil) content. As a result, increasing agarose content decreased nisin diffusivity. Vegetaline((R)) seemed to have no impact on nisin mass transfer even if Young's modulus was decreased when it was added to agarose gel. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：107 / 111

页数：5

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