Improvement in Storabilities of Rice Bran Protein Film Containing Bacteriocin Produced by Pseudomonas putida 21025

Pseudomonas putida 21025가 생성하는 bacteriocin을 이용한 항균성 미강 단백질 필름의 저장성 향상

  • 김은정 (건국대학교 응용생물학과) ;
  • 김경미 (건국대학교 응용생물학과) ;
  • 배동호 (건국대학교 응용생물학과)
  • Published : 2003.09.01

Abstract

An effort was attempted to utilize an under-utilized protein source, rice bran protein, in coating or wrapping food material for the purpose of protection them from oxidation and bacterial infection. However, the utilization of rice bran protein as a food coating material is limited because the rice bran protein coating material itself can be spoiled by a bacterial infection. Therefore, this study was conducted to produce the economical and antibacterial rice bran protein film by utilizing rice bran and bacteriocin-producing microorganism. Bacteriocin produced by Pseudomonas putida 21025 was partially purified after 33h of shaking incubation at 30$^{\circ}C$. The amount of amino-type nitrogen did not increase in the rice bran protein film containing the bacteriocin any more after gradual increase upto the content of 0.22% for 8 days, while that without the bacteriocin increased continuously, implying that application of the bacteriocin to the rice bran had positive effects on prolonging the shelf-life of not only film itself but also the foods wrapped by this film.

쌀에 존재하며 토양미생물인 Pseudomonas putida 21025를 미강에 배양하여 생성되는 bacteriocin을 미강 필름에 첨가하여 미강필름의 저상성향상을 조사하였다. Pseudomonas putida 21025를 접종한 미강 액체배지는 초기배지 pH 6.48로 자연그대로의 미강 액체배지를 이용하여 항온 배양기에 3$0^{\circ}C$, 150 rpm으로 33시간 배양하여 bacteriocin을 생성하였다. bacteriocin 첨가 후, 필름 가공시에는 bacteriocin의 생산과 안정성을 고려하여 pH 9.4로 조절한 후 한 시간 이내 교반, 8$0^{\circ}C$로 가열 후 2분간 유지의 총시간을 20분 이내로 하여 미강 단백질 필름을 제조하였다. 이러한 방법으로 제조한 미강 단백질 필름의 아미노태 질소함량을 조사한 결과 20% bacteriocin을 첨가한 미강 단백질 필름이 첨가하지 않은 단백질 필름 보다 아미노태 질소함량이 낮은 것으로 나타났다. 따라서 bacteriocin이 미강 단백질 필름 코팅재의 저장기간 향상에 도움을 줄 것으로 보인다.

Keywords

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