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dc.contributor.authorMecitoğlu, Çiğdem
dc.contributor.authorYemenicioğlu, Ahmet
dc.contributor.authorArslanoğlu, Alper
dc.contributor.authorElmacı, Zehra Seda
dc.contributor.authorKorel, Figen
dc.contributor.authorÇetin, Ali Emrah
dc.date.accessioned2016-10-17T07:01:57Z
dc.date.available2016-10-17T07:01:57Z
dc.date.issued2006-01
dc.identifier.citationMecitoğlu, Ç., Yemenicioğlu, A., Arslanoğlu, A., Elmacı, Z. S., Korel, F., and Çetin, A. E. (2006). Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging. Food Research International, 39(1), 12-21. doi:10.1016/j.foodres.2005.05.007en_US
dc.identifier.issn0963-9969
dc.identifier.urihttp://doi.org/10.1016/j.foodres.2005.05.007
dc.identifier.urihttp://hdl.handle.net/11147/2249
dc.description.abstractLysozyme, partially purified from hen egg white by precipitation of non-enzyme protein with ethanol and lyophilized after dialysis, was incorporated into zein films. The recovery and specific activity of the enzyme after partial purification varied between 45% and 72% and 2173 and 3448 U/mg, whereas the activity of the lyophilized enzyme varied between 2900 and 3351 U/mg. The partially purified enzyme was very stable and lost almost no activity in lyophilized form or in zein films stored at -18 and 4°C for up to 8 and 4 months, respectively. During partial purification and in zein film preparation, ethanol treatment caused 123-137% and 132-315% activation of the enzyme, respectively. In zein films incorporated with 187-1318 U/cm2 (63-455 μg/cm2) lysozyme, the release rates at 4°C, changed between 7 and 29 U/cm2/min, increased at high lysozyme concentrations. Zein films incorporated with partially purified lysozyme showed antimicrobial effect on Bacillus subtilis and Lactobacillus plantarum. By the addition of disodium EDTA, the films also became effective on Escherichia coli. The results of this study showed that the partially purified lysozyme may be used in antimicrobial packaging to increase food safety.en_US
dc.description.sponsorshipTÜBİTAK (MİSAG #221)en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.isversionof10.1016/j.foodres.2005.05.007en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectEnzymesen_US
dc.subjectAntimicrobial packagingen_US
dc.subjectEdible filmsen_US
dc.subjectIncorporationen_US
dc.subjectLysozymeen_US
dc.titleIncorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packagingen_US
dc.typearticleen_US
dc.contributor.authorIDTR2675en_US
dc.contributor.authorIDTR119125en_US
dc.contributor.authorIDTR110179en_US
dc.contributor.authorIDTR24129en_US
dc.contributor.institutionauthorMecitoğlu, Çiğdem
dc.contributor.institutionauthorYemenicioğlu, Ahmet
dc.contributor.institutionauthorArslanoğlu, Alper
dc.contributor.institutionauthorElmacı, Zehra Seda
dc.contributor.institutionauthorKorel, Figen
dc.contributor.institutionauthorÇetin, Ali Emrah
dc.relation.journalFood Research Internationalen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume39en_US
dc.identifier.issue1en_US
dc.identifier.startpage12en_US
dc.identifier.endpage21en_US
dc.identifier.wosWOS:000241748700012
dc.identifier.scopusSCOPUS:2-s2.0-26844513879
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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