Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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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
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Abstract

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.

효모, 곰팡이 및 빵의 부패에 관여하는 세균에 대한 키토산의 생육억제효과를 측정한 결과, 키토산의 분자량이 약 120kDa 이하, 키토산 첨가량 0.50%까지의 범위에서는 분자량과 첨가량이 높을수록 생육억제효과가 높게 나타났다. 그러나 전반적으로 키토산에 의한 효모의 생육억제효과는 낮게 나타났으며, 특히 실제 발효시간에 해당하는 조건에서는 생육 억제효과가 아주 낮았다. 또한 곰팡이 에 대한 생육억제효과도 아주 낮게 나타났으나, 부패 세균들은 키토산 분자량 약 30 kDa과 120 kDa에서 강하게 생육이 억제되었다. 키토산을 첨가한 식빵의 보존 효과는 분자량 약 5 kDa의 키토산을 첨가한 경우에서보다 분자량 약 30 kDa과 120 kDa의 키토산을 첨가한 경우에 더 컸고, 또한 첨가량이 많아질수록 보존 효과는 큰 것으로 나타났다. 키토산에 의한 저장 중 항산화 효과는 분자량 약 5 kDa의 키토산을 첨가한 식빵보다 분자량 약 120 kDa의 키토산을 첨가한 식빵에서 그 첨가랑이 증가할수록 그 효과는 높았다. 이상의 결과를 종합해 볼 때 식 빵 제조시 반죽에 키토산을 첨가하면 저장성 증진효과가 있었다.

Keywords

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