Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water

Nisin is an amphiphilic, antimicrobial peptide that has found application as a preservative in the food industry. Evaluation of nisin as an emulsifier was accomplished by measuring its ability to stabilize dispersed oil droplets in water. This was achieved by monitoring the time‐dependent electrical...

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Veröffentlicht in:	Journal of food science 2000-04, Vol.65 (3), p.502-506
Hauptverfasser:	Bani-Jaber, A., McGuire, J., Ayres, J.W., Daeschel, M.A.
Format:	Artikel
Sprache:	eng
Schlagworte:	emulsion activity emulsion stability Food preservation Food science nisin Oils & fats Peptides
Online-Zugang:	Volltext
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