Publication: Nisin release from films is affected by both protein type and film-forming method
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Issued Date
2003
Resource Type
File Type
application/pdf
ISSN
9639969
Other identifier(s)
2-s2.0-10744230406
Rights Holder(s)
Scopus
Bibliographic Citation
Food Research International. Vol 36, (2003), p.959-968
Suggested Citation
Dawson P.L., Hirt D.E., Rieck J.R., Acton J.C., Sotthibandhu A. Nisin release from films is affected by both protein type and film-forming method. Food Research International. Vol 36, (2003), p.959-968. doi:10.1016/S0963-9969(03)00116-9 Retrieved from: https://hdl.handle.net/20.500.14740/6632
Author(s)
Abstract
Effects of protein type (wheat or corn) and film-forming method (casting or heat-pressing) on films were evaluated for the retention of biologically active nisin (Nisaplin) and release of activity into water at four different temperatures (5, 25, 35 and 45°C). Nisin activity was measured using the agar diffusion method against Lactobacillus plantarum 1752. Cast corn zein (CCZ) and cast wheat gluten (CWG) films retained 12.1% (8.1x104 IU/g film) and 15.8% (1.1x105 IU/g film) of the original activity after film formation, respectively. Heat-pressed corn zein (HPCZ) and heat-pressed wheat gluten (HPWG) films retained 6.5% (4.3x 104 IU/g film) and 7.4% (4. 9x104 IU/g film) of the original activity after film formation, respectively. The maximum nisin activity found migrating into water at any sampling time was 561 IU/ml (CCZ), 1058 IU/ml (CWG), 309 IU/ml (HPCZ), and 478 IU/ml (HPWG). © 2003 Elsevier Ltd. All rights reserved.