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Preparation and characterization of immobilized lysozyme and evaluation of its application in edible coatings

Paper ID Volume ID Publish Year Pages File Format Full-Text
34921 45060 2012 8 PDF Available
Title
Preparation and characterization of immobilized lysozyme and evaluation of its application in edible coatings
Abstract

In this manuscript, we describe the process of immobilizing lysozyme onto a chitosan powder surface using different methods, and we assess the antimicrobial characteristics of the immobilized lysozyme when acting as an edible coating. The immobilized enzyme retained 72.50% of the specific activity of free enzyme when the covalent attachment procedure was utilized. The properties of the immobilized enzyme, including optimum pH and temperature, reusability, storage stability and kinetic parameters, were also examined. Compared to free and immobilized enzyme, the covalently immobilized lysozyme exhibited remarkable characteristics on optimum pH (6.0) and temperature (65 °C), and storage stability. The covalently bound enzyme maintained approximately 80% of its initial activity after 14 cycles, and the Km and Vmax were found to be 28.17 μg/ml and 1.41 × 104 U/mg, respectively. In addition, the antimicrobial effect of the immobilized lysozyme was monitored when applied as part of a whey protein concentrate and chitosan coating. The data indicated that the active coating was effective in inhibiting the growth of Escherichia coli O157: H7 (CICC 21530) and Staphylococcus aureus (CICC 21600) for a week. The study demonstrates the potential for the use of immobilized lysozyme as an antimicrobial component for antimicrobial packaging.

► We prepare immobilized lysozyme using covalent attachment and physical adsorption. ► The lysozyme is immobilized onto chitosan powder surface. ► We examine the properties of immobilized lysozyme. ► The immobilized lysozyme is added into edible coatings as an antimicrobial agent. ► The edible antimicrobial coating has shown remarkable antimicrobial effect.

Keywords
Immobilized enzyme; Chitosan; Lysozyme; Property; Antimicrobial effect
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Preparation and characterization of immobilized lysozyme and evaluation of its application in edible coatings
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 47, Issue 2, February 2012, Pages 201–208
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us