Antimicrobial Properties of Wheat Gluten-Chitosan Composite Film in Intermediate-Moisture Food Systems
2006
Park, S.K. (Gwangju Institute of Science and Technology, Gwangju, Republic of Korea) | Bae, D.H. (Konkuk University, Seoul, Republic of Korea), E-mail: [email protected]
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.
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