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Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems  

Park, Sang-Kyu (Material Science & Engineering, Gwangju Institute of Science & Technology)
Bae, Dong-Ho (Department of Applied Biology & Chemistry, Konkuk University)
Publication Information
Food Science and Biotechnology / v.15, no.1, 2006 , pp. 133-137 More about this Journal
Abstract
Wheat gluten-chitosan composite film (WGCCF) can prevent moisture migration and enhance the antimicrobial properties of gluten in intermediate-moisture foods like sandwiches. To mimic the structure of actual sandwich-type products we developed multi-layer food models, where moisture content and water activity differ. Water activity gradients direct moisture migration and therefore determine product characteristics and product stability. A 10% wheat gluten film-forming solution was mixed with chitosan film-forming solution (0-3%, w/w) and evaporated to generate WGCCF. Addition of 3% chitosan enhanced the mechanical properties of the film composite, lowered its water vapor permeability, and improved its ability to protect against both, Streptococcus faecalis and Escherichia coli, in a 24 hr sandwich test (reduction of 1.3 and 2.7 log cycles, respectively, compared to controls). Best barrier and antimicrobial performance was found for 3% chitosan WGCCF at pH 5.1. Film of this type may find application as barrier film for intermediate-moisture foods.
Keywords
gluten-chitosan film; antimicrobial property; mechanical property; barrier property; moisture migration;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By Web Of Science : 8  (Related Records In Web of Science)
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