食品防腐剤の研究 : (第3報)各種雑粘剤中における食品防腐剤の抗菌力について

概要

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The effects of thickeners such as soluble starch (St), sodium carboxymethyl cellulose (CMC), propylenglycol alginate (PA), pectin (Pe), and methyl cellulose (MC), on the inhibitory activity of food preservatives, viz. butyl p-hydroxybenzoate (POBB), dehydroacetic acid (DHA), benzoic acid (BA), and sorbic acid (SA), were investigated.1. CMC, PA, Pe, and MC had no adverse effects on the inhibitory activity of the preservatives tested, but soluble starch had a deteriorative influence, especially on the inhibitory activity of POBB.2. Soluble starch increased the solubility of the esters of p-hydroxybenzoic acid.3. When soluble starch was hydrolyzed by enzymes until the starch-iodine reaction had disappeared, its efficacy for promoting the solubility of POBB deteriorated remarkably.4. POBB and DHA reduced the absorbance of the color produced by the starch-iodine reaction.5. The adsorption of POBB to the surface of yeast cells in a buffer solution was reduced by the adding of soluble starch.These findings conclude that the soluble starch formed a complex in combination with parts of the esters of p-hydroxybenzoic acid in aqueosu solutions, and because of this, the concentrations of free esters in the solutions were lowered, and accordingly their inhibitory activity decreased.
社団法人日本生物工学会の論文
1967-04-25