Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 6
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- Pages.1439-1447
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- 1998
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- 0367-6293(pISSN)
Antimicrobial Characteristics of Chitosan and Chitosan Oligosaccharides on the Microorganism related to Kimchi
키토산 및 키토산 올리고당의 김치 관련 미생물에 대한 항균 특성
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Kim, Myung-Hee
(Korea Food Research Institute) ;
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Oh, Se-Wook
(Korea Food Research Institute) ;
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Hong, Sang-Pill
(Korea Food Research Institute) ;
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Yoon, Suk-Kwon
(Department of Food and Nutrition, Dongduck Women's University)
- Published : 1998.12.01
Abstract
Antimicrobial activity of chitosan and chitosan oligosaccharides on the microorganism related to Kimchi was investigated. 5 kinds of chitosan, which have different deacetylation degrees and molecular weights were prepared and its effect on the organoleptic characteristics, pH and titrable acidity of Kimchi in the storage time were examined. C-4 and C-5 chitosan (D.A.:
키토산 및 키토산 올리고당의 김치관련 미생물에 대한 항균특성을 검토하였다. 분자량 및 탈아세틸화도가 다른 5종의 키토산을 조제하여 김치에 첨가한 후, 관능검사, pH 및 산도를 검토한 결과, C-4 및 C-5(탈아세틸화도