한국펄프종이공학회:학술대회논문집 (Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference)

한국펄프종이공학회 (Korea Technical Association of the Pulp and Paper Industry)
권호 표지

MANUFACTURE OF ANTIMICROBIAL PAPER FOR FOOD PRODUCTS

  • Lee, M. K. (Department of Paper Science & Engineering) ;
  • Lee, S.M. (Department of Paper Science & Engineering) ;
  • D.H. Oh (Faculty of Agricultural Life and Science College of Forest Sciences Kangwon National University, Chunchon)
  • 발행 : 1999.04.01

⟨ 이전 논문 다음 논문 ⟩

초록

Chitosan polysaccharide, chitosan oligosaccaride and monolaurin were used to impart the antimicrobial properties onto paper for food products. Staphylococcus aureus(ATCC 25923) was used as test microorganism and shake flask test was carried out in order to examine the antimicrobial activity of each sample. Chitosan oligosaccaride had the greatest antimicriobial effect among them and gave the reasonable result even at the concentration of 0.005%. Its antimicrobial power was enhanced when it is used with monolaurin together. Chitosan oligosaccharide improved the tensile strength of antimicrobial paper.

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