Formation and optimization of chitosan-nisin microcapsules and its characterization for antibacterial activity
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- 作者：Yaqin Hua ; Tiantian Wua ; Chunhua Wua ; b ; Shalu Fua ; Chunhong Yuanc ; Shiguo Chend ; chenshiguo210@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chitosan ; Nisin ; Microencapsulation ; Response surface methodology ; Antimicrobial activity
- 刊名：Food Control
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：72
- 期：part_PA
- 页码：43-52
- 全文大小：2502 K
文摘
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RSM was used to optimize the process of preparing CS–nisin microcapsules.
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CS-nisin showed the maximum antibacterial activity at pH 5.0–6.0
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No significant change in the thermal stability of CS-nisin.
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CS-Nisin showed an enhanced pH stability against Bacillus subtilis CICC10275.