Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2261
Title: Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films
Authors: Mecitoğlu, Çiğdem
Yemenicioğlu, Ahmet
Keywords: Alginate films
Antimicrobial packaging
Characterization
Immobilization
Lactoperoxidase
Publisher: Elsevier Ltd.
Source: Mecitoğlu, Ç., and Yemenicioğlu, A. (2007). Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films. Food Chemistry, 104(2), 726-733. doi:10.1016/j.foodchem.2006.11.074
Abstract: Lactoperoxidase (LPS), purified directly from bovine rennet whey by Toyopearl-SP cation-exchange chromatography and lyophilized by using dextran as supporting material, maintained almost 70 and 60% of its activity after almost 2 and 5 months storage at -18 °C, respectively. Incorporation of the prepared LPS into alginate films between 0.08 and 0.69 mg/cm2 (516-4325 U/cm2) caused the immobilization of most of the enzyme and gave films with LPS activity between 0.05 and 2.8 U/cm2, determined in the presence of 8 μM H2O2. Between 2 and 24 μM H2O2 concentrations, a two-fold increase in H2O2 concentration caused 1.5-2.5-fold increase in LPS activity of films incorporated with 0.24-0.28 mg/cm2 (1200 U/cm2) LPS. The Q10 and Ea of immobilized enzyme activity between 4 and 16 °C were 1.69 and 34.6 kJ/mol, respectively. However, in the 16-30 °C range, the temperature change had almost no effect on LPS activity of films. The optimal activity of immobilized LPS was observed at pH 6.0, but the enzyme maintained 30-85% of its activity between pH 3.0 and 7.0. The immobilized LPS also had a high stability between pH 4.0 and 6.0. The results of this study showed the good potential of LPS-incorporated alginate films in forming a natural antimicrobial mechanism in different foods.
URI: http://doi.org/10.1016/j.foodchem.2006.11.074
http://hdl.handle.net/11147/2261
ISSN: 0308-8146
0308-8146
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 
2261.pdfMakale202.19 kBAdobe PDFThumbnail
View/Open
Show full item record



CORE Recommender

SCOPUSTM   
Citations

25
checked on Mar 22, 2024

WEB OF SCIENCETM
Citations

23
checked on Mar 27, 2024

Page view(s)

184
checked on Mar 25, 2024

Download(s)

224
checked on Mar 25, 2024

Google ScholarTM

Check




Altmetric


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