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dc.contributor.authorPekşen Özer, Bahar Başak
dc.contributor.authorUz, Metin
dc.contributor.authorOymacı, Pelin
dc.contributor.authorAlsoy Altınkaya, Sacide
dc.date.accessioned2017-07-21T06:49:05Z
dc.date.available2017-07-21T06:49:05Z
dc.date.issued2016-12-01
dc.identifier.citationPekşen Özer, B.B., Uz, M., Oymacı, P., and Alsoy Altınkaya, S.(2016). Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films. Food Hydrocolloids, 61, 877-886. doi:10.1016/j.foodhyd.2016.07.001en_US
dc.identifier.issn0268-005X
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2016.07.001
dc.identifier.urihttp://hdl.handle.net/11147/5979
dc.description.abstractThe purpose of this study is to develop a novel controlled release system based on pH-responsive polyacrylic acid (PAA)/lysozyme (LYS) complexes incorporated within a hydrophilic whey protein isolate (WPI) film matrix for active food packaging applications. Complex formation is simple under benign conditions that are suitable for preserving antimicrobial activity of the lysozyme. In addition, the pH-dependent charge density of complexes allowed a uniform distribution in the matrix. The properties of the complexes such as size, surface charge and hydrophilicity were varied by changing PAA/LYS ratio (0.1 and 0.3 w/w) and PAA molecular weight (2 kDa and 450 kDa). The effects of complex properties as well as mode of lysozyme incorporation into the films (100%-free, 50%-free+50%-PAA/LYS complex and 100%-PAA/LYS complex) on the LYS release rate, activity and antimicrobial efficacy of the films were investigated. The results have shown that ∼100% LYS loading into the complexes is possible regardless of PAA molecular weight or PAA/LYS ratio. Incorporating lysozyme into the film in complexed form extended its release time from less than 24 h up to 500 h and reduced its diffusivity from ∼10−9 to ∼10−13 cm2/s. The films including 50%-free-LYS+50%-PAA/LYS complex showed a 5.7 log reduction in bacterial population within 72 h whereas 100%-free-LYS containing film could not suppress Listeria innocua growth after 24 h. Overall, the results suggest that complexation of lysozyme with weak polyelectrolytes can be used as an effective strategy to achieve a long-lasting antimicrobial effect and that films prepared with such complexes have great potential as food packaging materials.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (110M440)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/TUBITAK/MAG/110M440en_US
dc.relation.isversionof10.1016/j.foodhyd.2016.07.001en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectActive food packagingen_US
dc.subjectControlled releaseen_US
dc.subjectListeria innocuaen_US
dc.subjectWheyen_US
dc.subjectWhey protein isolateen_US
dc.subjectLysozyme-polyelectrolyte complexesen_US
dc.titleDevelopment of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging filmsen_US
dc.typearticleen_US
dc.contributor.authorIDTR2091en_US
dc.contributor.iztechauthorPekşen Özer, Bahar Başak
dc.contributor.iztechauthorUz, Metin
dc.contributor.iztechauthorOymacı, Pelin
dc.contributor.iztechauthorAlsoy Altınkaya, Sacide
dc.relation.journalFood Hydrocolloidsen_US
dc.contributor.departmentİYTE, Mühendislik Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.identifier.volume61en_US
dc.identifier.startpage877en_US
dc.identifier.endpage886en_US
dc.identifier.wosWOS:000382253400095
dc.identifier.scopusSCOPUS:2-s2.0-84978424133
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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