Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/1972
Full metadata record
DC FieldValueLanguage
dc.contributor.authorKandemir, Nilay-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorMecitoğlu, Çiğdem-
dc.contributor.authorElmacı, Zehra Seda-
dc.contributor.authorArslanoğlu, Alper-
dc.contributor.authorGöksungur, Mehmet Yekta-
dc.contributor.authorBaysal, Taner-
dc.date.accessioned2016-07-22T11:40:52Z
dc.date.available2016-07-22T11:40:52Z
dc.date.issued2005-10
dc.identifier.citationKandemir, N., Yemenicioǧlu, A., Mecitoǧlu, Ç., Elmacı, Z.S., Arslanoǧlu, A., Göksungur, M. Y., and Baysal, T. (2005). Production of antimicrobial films by incorporation of partially purified lysozyme into biodegradable films of crude exopolysaccharides obtained from aureobasidium pullulans fermentation. Food Technology and Biotechnology, 43(4), 343-350.en_US
dc.identifier.issn1330-9862
dc.identifier.issn1330-9862-
dc.identifier.urihttp://hdl.handle.net/11147/1972
dc.description.abstractAntimicrobial films were produced by incorporating partially purified lysozyme into films of crude exopolysaccharides (59% pullulan) obtained from Aureobasidium pullulans fermentation. After film making, the films containing lysozyme at 100, 260, 520 and 780 μg/cm2 showed 23 to 70% of their expected enzyme activities. The highest recovery of enzyme activity (65-70%) after the film making was obtained in films prepared by incorporating lysozyme at 260 μg/cm2 (1409 U/cm2). The incorporation of disodium EDTA·2H2O and sucrose did not affect the initial lysozyme activity of the films significantly. With or without the presence of disodium EDTA·2H2O at 52 or 520 μg/cm2, lysozyme activity showed sufficient stability in the films during 21 days of cold storage. However, the presence of sucrose at 10 mg/cm2 in the films caused the destabilization of part of enzyme activity (almost 35%) at the end of storage. The combinational incorporation of lysozyme at 780 μg/cm 2 (4227 U/cm2) and disodium EDTA·2H2O at 520 μg/cm2 gave antimicrobial films effective on Escherichia coli. However, in the studied lysozyme concentration range the films did not show any antimicrobial activity against Lactobacillus plantarum. This study clearly showed that the partially purified lysozyme and crude exopolysaccharides from Aureobasidium pullulans may be used to obtain antimicrobial films to increase the safety of foods.en_US
dc.description.sponsorshipTÜBİTAK (Project MISAG-221)en_US
dc.language.isoenen_US
dc.publisherUniversity of Zagreben_US
dc.relation.ispartofFood Technology and Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntimicrobial filmsen_US
dc.subjectAureobasidium pullulansen_US
dc.subjectExopolysaccharidesen_US
dc.subjectLysozymeen_US
dc.subjectPullulanen_US
dc.titleProduction of antimicrobial films by incorporation of partially purified lysozyme into biodegradable films of crude exopolysaccharides obtained from aureobasidium pullulans fermentationen_US
dc.typeArticleen_US
dc.authoridTR2675en_US
dc.authoridTR119125en_US
dc.institutionauthorYemenicioğlu, Ahmet-
dc.institutionauthorMecitoğlu, Çiğdem-
dc.institutionauthorElmacı, Zehra Seda-
dc.institutionauthorArslanoğlu, Alper-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.departmentİzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume43en_US
dc.identifier.issue4en_US
dc.identifier.startpage343en_US
dc.identifier.endpage350en_US
dc.identifier.wosWOS:000234084600005en_US
dc.identifier.scopus2-s2.0-30444457863en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.wosqualityQ3-
dc.identifier.scopusqualityQ3-
item.grantfulltextopen-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept04.03. Department of Molecular Biology and Genetics-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
1972.pdfMakale158.42 kBAdobe PDFThumbnail
View/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

47
checked on Nov 1, 2024

WEB OF SCIENCETM
Citations

39
checked on Oct 26, 2024

Page view(s)

476
checked on Nov 4, 2024

Download(s)

90
checked on Nov 4, 2024

Google ScholarTM

Check





Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.