Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

2005 - 20073

Settings

Institution Author: search.filters.institutionAuthor.Arslanoğlu, AlperPublication Index: search.filters.publicationIndex.Scopus

Search Results

Now showing 1 - 3 of 3
  • Article
    Citation - WoS: 125
    Citation - Scopus: 156
    Antimicrobial and Antioxidant Activity of Edible Zein Films Incorporated With Lysozyme, Albumin Proteins and Disodium Edta
    (Elsevier Ltd., 2007) Mecitoğlu Güçbilmez, Çiğdem; Yemenicioğlu, Ahmet; Arslanoğlu, Alper
    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.
  • Article
    Citation - WoS: 125
    Citation - Scopus: 147
    Incorporation of Partially Purified Hen Egg White Lysozyme Into Zein Films for Antimicrobial Food Packaging
    (Elsevier Ltd., 2006) Mecitoğlu, Çiğdem; Yemenicioğlu, Ahmet; Arslanoğlu, Alper; Elmacı, Zehra Seda; Korel, Figen; Çetin, Ali Emrah
    Lysozyme, 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.
  • Article
    Citation - WoS: 39
    Citation - Scopus: 49
    Production of Antimicrobial Films by Incorporation of Partially Purified Lysozyme Into Biodegradable Films of Crude Exopolysaccharides Obtained From Aureobasidium Pullulans Fermentation
    (University of Zagreb, 2005) Kandemir, Nilay; Yemenicioğlu, Ahmet; Mecitoğlu, Çiğdem; Elmacı, Zehra Seda; Arslanoğlu, Alper; Göksungur, Mehmet Yekta; Baysal, Taner
    Antimicrobial films were produced by incorporating partially purified lysozyme into films of crude exopolysaccharides (59% pullulan) obtained from Aureobasidium pullulans fermentation. After film making, the films containing lysozyme at 100, 260, 520 and 780 μg/cm2 showed 23 to 70% of their expected enzyme activities. The highest recovery of enzyme activity (65-70%) after the film making was obtained in films prepared by incorporating lysozyme at 260 μg/cm2 (1409 U/cm2). The incorporation of disodium EDTA·2H2O and sucrose did not affect the initial lysozyme activity of the films significantly. With or without the presence of disodium EDTA·2H2O at 52 or 520 μg/cm2, lysozyme activity showed sufficient stability in the films during 21 days of cold storage. However, the presence of sucrose at 10 mg/cm2 in the films caused the destabilization of part of enzyme activity (almost 35%) at the end of storage. The combinational incorporation of lysozyme at 780 μg/cm 2 (4227 U/cm2) and disodium EDTA·2H2O at 520 μg/cm2 gave antimicrobial films effective on Escherichia coli. However, in the studied lysozyme concentration range the films did not show any antimicrobial activity against Lactobacillus plantarum. This study clearly showed that the partially purified lysozyme and crude exopolysaccharides from Aureobasidium pullulans may be used to obtain antimicrobial films to increase the safety of foods.