NDLI: Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition

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Stability and antimicrobial property of soy protein/chitosan mixed emulsion at acidic condition

Content Provider	Royal Society of Chemistry (RSC)
Author	Yang, Xiaoquan Wan, Zhili Yin, Shouwei Yuan, Yang
Copyright Year	2013
Abstract	To fabricate a soy protein emulsion with good storage stability against microorganisms, we investigated the stability and antimicrobial activity of a β-conglycinin (7S) and chitosan (CS) mixed emulsion at acidic pHs. Results of droplet size and microstructure showed that 7S/CS mixed emulsions were stable at acidic pHs while the 7S emulsion was not. As for the storage test, results showed that the 7S/CS mixed emulsion displayed an significantly (p < 0.05) improved storage stability than the control both under un-inoculated and inoculated conditions at 20 °C because of the presence of chitosan. A well diffusion assay showed that the 7S/CS mixed emulsion provided better inhibition against Escherichia coli and the minimum mixing ratio of the chitosan content, of 0.25 mg mL−1, adequately inhibited the bacteria used in this research. Moreover, the aerobic plate count analysis indicated that the 7S/CS mixed emulsion, compared to the control, effectively inhibited the growth of microorganisms. This inhibition was believed to be independent of the CS/7S mixing ratio. The results in this paper demonstrate that the growth of microorganisms dramatically accelerated the destabilization of the stable 7S emulsion and the fabrication of 7S/CS mixed emulsion could increase the acidic stability and antimicrobial activity in order to extend shelf-life.
Starting Page	1394
Ending Page	1401
Page Count	8
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	4
Issue Number	9
Journal	Food & Function
DOI	10.1039/c3fo60139k
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Soy protein Emulsion Antimicrobial Chitosan Diffusion Escherichia coli Mixing ratio Bacteria Aerobic organism
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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