Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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)
  • Published : 2006.02.28
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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

References

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