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Improvement in Storabilities of Rice Bran Protein Film Containing Bacteriocin Produced by Pseudomonas putida 21025  

김은정 (건국대학교 응용생물학과)
김경미 (건국대학교 응용생물학과)
배동호 (건국대학교 응용생물학과)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 411-416 More about this Journal
Abstract
An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22％ for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.
Keywords
Pseudomonas putida 21025; rice; protein; protein film; Bactreriocin;
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