Study on Controlled Release of Nisin Embeded in Zein Edible Film

Abstract

Abstract: 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.

Key words: zein, nisin, film, release

DONG Ying, MA Guang-Liang. Study on Controlled Release of Nisin Embeded in Zein Edible Film[J]. FOOD SCIENCE, 2008, 29(2): 82-85 https://doi.org/

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Study on Controlled Release of Nisin Embeded in Zein Edible Film

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