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Nisin Diffusion in Protein Films: Effects of Film Type and Temperature
Author(s) -
Teerakarn A.,
Hirt D.E.,
Acton J.C.,
Rieck J.R.,
Dawson P.L.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08853.x
Subject(s) - nisin , diffusion , activation energy , chemistry , thermal diffusivity , arrhenius equation , gluten , arrhenius plot , kinetics , food science , chemical engineering , materials science , thermodynamics , organic chemistry , physics , quantum mechanics , engineering , antimicrobial
Protein films [cast corn zein (CCZ), heat‐pressed corn zein (HPCZ), cast wheat gluten (CWG), and heat‐pressed wheat gluten (HPWG)] were studied at different exposure temperatures (5, 25, 35, and 45 °C) to determine nisin diffusion in aqueous model systems. Kinetics of nisin diffusion in protein films followed a Fickian diffusion model. The CCZ had the lowest nisin diffusivity and highest nisin retention. Diffusivities in HPCZ, CWG, and HPWG films were not significantly different. Temperature dependence of nisin diffusion in all films followed an Arrhenius model, which indicated no morphological changes within 5 to 45 °C. The activation energy for nisin diffusion in corn‐zein films was higher than that in wheat‐gluten films.