Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/4919
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dc.contributor.authorUysal Ünalan, İlke-
dc.contributor.authorArserim Uçar, Dılhun Keriman-
dc.contributor.authorArcan, İskender-
dc.contributor.authorKorel, Figen-
dc.contributor.authorYemenicioğlu, Ahmet-
dc.date.accessioned2017-02-28T07:10:44Z-
dc.date.available2017-02-28T07:10:44Z-
dc.date.issued2011-
dc.identifier.citationUysal Ünalan, İ., Arserim Uçar, D. K., Arcan, İ., Korel, F., and Yemenicioǧlu, A. (2011). Antimicrobial potential of polylysine in edible films, Food Science and Technology Research, 17(4), 375-380. doi:10.3136/fstr.17.375en_US
dc.identifier.issn1344-6606-
dc.identifier.urihttp://doi.org/10.3136/fstr.17.375-
dc.identifier.urihttp://hdl.handle.net/11147/4919-
dc.description.abstractThe antimicrobial activity of edible films from whey proteins, alginate, zein and chitosan incorporated with polylysine (PL) and PL- ethylenediaminetetraacetic acid (Na 2EDTA) combination have been tested on different bacteria including Escherichia coli, Listeria innocua, Salmonella Typhimurium and Stapylococcus aureus. The PL-containing films of whey proteins, alginate and chitosan were effective on L. innocua, but had limited effect on E. coli. On the other hand, the PL-containing zein films showed good antimicrobial activity on both E. coli and L. innocua as well as on S. aureus. PL-Na 2EDTA combination also gave zein films effective on S. Typhimurium. The incorporation of PL alone or PL-Na 2EDTA combination did not cause any significant change in mechanical properties of zein films. Zein has a good potential to develop novel antimicrobial packaging materials incorporated with PL.en_US
dc.language.isoenen_US
dc.publisherJapanese Society for Food Science and Technologyen_US
dc.relation.ispartofFood Science and Technology Researchen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlginateen_US
dc.subjectAntimicrobial packagingen_US
dc.subjectChitosanen_US
dc.subjectPolylysineen_US
dc.subjectWhey proteinen_US
dc.subjectZeinen_US
dc.titleAntimicrobial potential of polylysine in edible filmsen_US
dc.typeArticleen_US
dc.authoridTR53786en_US
dc.authoridTR110179en_US
dc.authoridTR2675en_US
dc.institutionauthorUysal Ünalan, İlke-
dc.institutionauthorArserim Uçar, Dılhun Keriman-
dc.institutionauthorArcan, İskender-
dc.institutionauthorKorel, Figen-
dc.institutionauthorYemenicioğlu, Ahmet-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume17en_US
dc.identifier.issue4en_US
dc.identifier.startpage375en_US
dc.identifier.endpage380en_US
dc.identifier.wosWOS:000294648500016en_US
dc.identifier.scopus2-s2.0-80955122840en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.3136/fstr.17.375-
dc.relation.doi10.3136/fstr.17.375en_US
dc.coverage.doi10.3136/fstr.17.375en_US
dc.identifier.wosqualityQ4-
dc.identifier.scopusqualityQ4-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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