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Effects of food components and Processing Conditions on Antimicrobial Activities of garlic Alliin-Alliinase Reaction Compounds  

Shin, Doung-Sun (Department of Food Science and Technology, Chung-Ang University)
Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Food Engineering Progress / v.6, no.1, 2002 , pp. 59-66 More about this Journal
Abstract
Effects of starch, protein and fat on the antimicrobial activities of alliin-alliinase reaction compounds and those of heating, pH and Aw on the antimicrobial activities of the microencapsulated alliin-alliinase reaction compounds were studied, and the results are summarized as follows: The antimicrobial activities of alliin-alliinase reaction compounds were not affected by addition of starch, protein and fat. The antimicrobial activities of microencapsulated alliin-alliinase reaction compounds were significantly affected by pH and temperature. Water activity of a model food signficantly affected the antimicrobial activities of microencapsulated alliin-alliinase reaction compounds. The growth of bacteria was more affected by Aw than that of yeast.
Keywords
alliin; alliinase; pH; Aw; antimicrobial activity;
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