Nisin diffusion in protein films: Effects of film type and temperature

被引：52

作者：

Teerakarn, A

Hirt, DE

Acton, JC

Rieck, JR

Dawson, PL ^{[1
]}

机构：

[1] Clemson Univ, Dept Food Sci & Human Nutr, Clemson, SC 29634 USA

[2] Clemson Univ, Dept Chem Engn, Clemson, SC 29631 USA

[3] Clemson Univ, Dept Expt Stat, Clemson, SC 29631 USA

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 08期

关键词：

nisin; diffusivity; protein films;

D O I：

10.1111/j.1365-2621.2002.tb08853.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Protein films [cast corn zein (CCZ), heat-pressed corn zein (HPCZ), cast wheat gluten (CWG), and heat-pressed wheat gluten (HPWG)] were studied at different exposure temperatures (5, 25, 35, and 45 degreesC) to determine nisin diffusion in aqueous model systems. Kinetics of nisin diffusion in protein films followed a Fickian diffusion model. The CCZ had the lowest nisin diffusivity and highest nisin retention. Diffusivities in HPCZ, CWG, and HPWG films were not significantly different. Temperature dependence of nisin diffusion in all films followed an Arrhenius model, which indicated no morphological changes within 5 to 45 degreesC. The activation energy for nisin diffusion in corn-zein films was higher than that in wheat-gluten films.

引用

页码：3019 / 3025

页数：7

共 44 条

[1] Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends [J].