Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2288
Title: Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA
Authors: Mecitoğlu Güçbilmez, Çiğdem
Yemenicioğlu, Ahmet
Arslanoğlu, Alper
Mecitoğlu Güçbilmez, Çiğdem
Yemenicioğlu, Ahmet
Arslanoğlu, Alper
Izmir Institute of Technology. Food Engineering
Izmir Institute of Technology. Molecular Biology and Genetics
Keywords: Zein
Albumins
Antimicrobial packaging
Antioxidant activity
Edible films
Issue Date: Jan-2007
Publisher: Elsevier Ltd.
Source: Mecitoğlu Güçbilmez, Ç., Yemenicioğlu, A., and Arslanoğlu, A. (2007). Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA. Food Research International, 40(1), 80-91. doi:10.1016/j.foodres.2006.08.007
Abstract: In this study, partially purified lysozyme was incorporated into zein films in combination with chickpea albumin extract (CPAE), bovine serum albumin (BSA) and disodium EDTA. The zein films showed an inherent free radical scavenging activity. Incorporation of lysozyme did not contribute to soluble free radical scavenging activity of zein films. However, the incorporation of lysozyme in combination with CPAE increased the soluble and immobilized free radical scavenging activity of zein films 17% to 25% and almost 84%, respectively. The incorporation of CPAE also improved the distribution of partially purified lysozyme preparation in zein films and enabled the controlled release of lysozyme by reducing its release rate from zein films between 1.5- and 3.5-fold, depending on the concentration of incorporated CPAE. In contrast, the BSA incorporation made distribution of lysozyme more heterogeneous and it did not contribute to the free radical scavenging activity of films significantly. The combinational incorporation of partially purified lysozyme with disodium EDTA · 2H2O or CPAE and disodium EDTA · 2H2O gave zein films effective on Escherichia coli and Bacillus subtilis. This study clearly showed the benefits of using functional protein extracts to control lysozyme distribution and release rate and to improve antioxidant activity in zein films.
URI: http://doi.org/10.1016/j.foodres.2006.08.007
http://hdl.handle.net/11147/2288
ISSN: 0963-9969
0963-9969
Appears in Collections:Food Engineering / Gıda Mühendisliği
Molecular Biology and Genetics / Moleküler Biyoloji ve Genetik
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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