Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.817-822
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- 1998
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- 0367-6293(pISSN)
Utilization of Chitosan Hydrolysate as a Natural Food Preservative for Fish Meat Paste Products
키토산 효소분해물을 이용한 어육연제품의 유통기간 연장
- Cho, Hak-Rae (Department of Food Technology, Dong-Eui Technical Junior College) ;
- Chang, Dong-Suck (Department of food science and technology, Pukyong National University) ;
- Lee, Won-Dong (Hansung Enterprise Co., LTD.) ;
- Jeong, Eun-Tak (Department of food science and technology, Pukyong National University) ;
- Lee, Eun-Woo (Department of food science and technology, Pukyong National University)
- Published : 1998.08.01
Abstract
The authors found out that Aspergillus oryzae ATCC 22787 has the activity to produce a pretty strong chitosanase. Therefore, the strain was used for preparing the chitosan hydrolysate with high antimicrobial activity. The antimicrobial activity of the chitosan hydrolysate was increased gradually with decreasing of viscosity of the solution. The chitosan hydrolysate showing viscosity
키토산 분해효소 활성이 높은 미생물로 Aspergillus oryzae ATCC 22787를 탐색해 내었으며, 이 균주를 키토산 0.5%, yeast extract 0.5% 조성의 배지에 배양하여 효소를 생산하였다. 고분자 키토산은 효소분해가 진행되어 감에 따라 항균력이 증가하였는데, 2%용액의 점도가