Effect of the incorporation of lysozyme on the properties of jackfruit starch films

• Autor(a) principal: Pires, Ana Clarissa dos Santos
• Data de Publicação: 2017
• Outros Autores: Bonomo, Renata Cristina Ferreira, Santos, Taline Amorim, Santos, Leandro Soares, Fontan, Rafael da Costa Ilhéu, Rodrigues, Luciano Brito, Veloso, Cristiane Martins, Gandolfi, Olga Reinert Ramos, Bonomo, Paulo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1007/s10924-016-0902-4; http://www.locus.ufv.br/handle/123456789/21857
• topic: Protein; Starch; Antimicrobial activity; Mechanical properties

Jackfruit starch based biodegradable films containing lysozyme were characterized for their antimicrobial activity, thickness, solubility, water vapor permeability and mechanical properties. The biodegradable films had good appearance and antimicrobial activity against Micrococcus lysodeikticus. The thickness of the biodegradable films were not affected by the variation in pH, but the addition of lysozyme increased the thickness, the thickest films being those with the highest lysozyme concentrations. The variation in pH of the filmogenic solutions affected the solubility of the biodegradable films, water solubility being greatest at pH 7.0 and with the highest lysozyme concentration. The permeability of the biodegradable films was increased by incorporating lysozyme. The lysozyme concentration and pH variation caused changes in the mechanical properties. The addition of 8% lysozyme increased the tensile strength and Young’s modulus for all the pH values studied. With respect to the release of antimicrobial activity, the diffusion of lysozyme was shown to follow Fickian transport mechanism.