Position: Home > Articles > Study on Controlled Release of Nisin Embeded in Zein Edible Film
FOOD SCIENCE
2008,29
(2)
82-85
玉米朊包埋乳酸菌素的缓释作用研究
作 者：
董英;马广亮
单 位：
江苏大学食品与生物工程学院
关键词：
玉米朊;乳酸菌素;膜;释放
摘 要：
研究了4种不同温度对玉米朊包埋乳酸菌素释放的影响。采用琼脂扩散法研究了玉米朊复合薄膜中乳酸菌素在稀盐酸溶液中释放的活力随着时间和温度的变化。研究表明,在15～50℃时随着温度的升高,乳酸菌素释放到稀盐酸中的活力单位的浓度越高。在同一温度下,乳酸菌素释放到稀盐酸溶液中的活力单位的浓度随着时间的变化先增大然后减小。其中,在温度为50℃、时间为36h取得最大值390IU/ml。
译 名：
Study on Controlled Release of Nisin Embeded in Zein Edible Film
作 者：
DONG Ying,MA Guang-liang (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China)
关键词：
zein;nisin;film;release
摘 要：
Effects of different temperatures on zein film were evaluated for release of nisin into hydrochloric acid. By agar diffusion assay changes of nisin release from zein edible film with time and temperature were assayed. Results indicated that nisin release from zein edible film increases with increase of temperature from 15 ℃ to 50 ℃. The concentration of nisin release from zein edible film increases gradually and then decreases slowly at the same temperature. It was showed that the maximum nisin activity found migrating into water is 390 IU/ml at 50 ℃ after 36 h.
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