Effect of Addition of Chitosan on Improvement for Shelf Life of Bread

키토산 첨가에 의한 식빵의 저장성 증진효과

  • 이현영 (부경대학교 식품생명공학부·수산식품연구소) ;
  • 김성미 (부경대학교 식품생명공학부·수산식품연구소) ;
  • 김진영 (부경대학교 식품생명공학부·수산식품연구소) ;
  • 윤선경 (부경대학교·식품생명공학부) ;
  • 최정수 (부경대학교 식품생명공학부·수산식품연구소) ;
  • 박선미 (부경대학교 식품생명공학부·수산식품연구소) ;
  • 안동현 (부경대학교 식품생명공학부·수산식품연구소)
  • Published : 2002.06.01


This study was performed to evaluate the effect of chitosan addition on shelf life of bread. Four different molecular weights (MW) of chitosan, 1 kDa, 5 kDa, 30 kDa, and 120 kDa were used. The growth of spoilage bacteria was inhibited depending on MW and concentration of chitosan, and most inhibited conditions were 0.1% of 30 kDa and 120 kDa of chitosans. But the growth of yeast and mold showed very weak inhibition. This showed that yeast would grow normaly in the fermentation process of bread. Shelf-life of bread was improved depending on concentration of chitosans at WM 30 kDa and 120 kDa. Antioxidative effect of chitosan was increased with the larger molecular weight and the higher concentration during storage. The preservation of bread by adding chitosan was improved.


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