Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2288
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dc.contributor.authorMecitoğlu Güçbilmez, Çiğdem-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.contributor.authorArslanoğlu, Alper-
dc.date.accessioned2016-10-20T07:47:55Z
dc.date.available2016-10-20T07:47:55Z
dc.date.issued2007-01
dc.identifier.citationMecitoğlu 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.2006.08.007en_US
dc.identifier.issn0963-9969
dc.identifier.issn0963-9969-
dc.identifier.urihttp://doi.org/10.1016/j.foodres.2006.08.007
dc.identifier.urihttp://hdl.handle.net/11147/2288
dc.description.abstractIn 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.en_US
dc.description.sponsorshipTÜBİTAK (MİSAG # 221)en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Research Internationalen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectZeinen_US
dc.subjectAlbuminsen_US
dc.subjectAntimicrobial packagingen_US
dc.subjectAntioxidant activityen_US
dc.subjectEdible filmsen_US
dc.titleAntimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTAen_US
dc.typeArticleen_US
dc.authoridTR2675en_US
dc.authoridTR119125en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume40en_US
dc.identifier.issue1en_US
dc.identifier.startpage80en_US
dc.identifier.endpage91en_US
dc.identifier.wosWOS:000242666200010
dc.identifier.scopusSCOPUS:2-s2.0-33751053787
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodres.2006.08.007-
dc.relation.doi10.1016/j.foodres.2006.08.007en_US
dc.coverage.doi10.1016/j.foodres.2006.08.007en_US
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Molecular Biology and Genetics-
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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