Development of pH-controlled triggering mechanisms for controlled release of lysozyme
tarafından
 
Boyacı, Derya.

Başlık
Development of pH-controlled triggering mechanisms for controlled release of lysozyme

Yazar
Boyacı, Derya.

Yazar Ek Girişi
Boyacı, Derya.

Yayın Bilgileri
[s.l.]: [s.n.], 2011.

Fiziksel Tanımlama
xi, 61 leaves.: ill.+ 1 computer laser optical disc.

Genel Not
09.01.2014 tarihine kadar tam metin erişimi yazar tarafından kısıtlanmıştır.

Özet
In this study, zein and whey protein (WP) based films and their blends and composites have been prepared to obtain pH-controlled triggering mechanisms for controlled release of lysozyme. The total amount of lysozyme released from standard zein films was not considerably affected from changes in pH between 7.3 and 5.3 since this hydrophobic biopolymer lacked charged ionisable groups to bind lysozyme ionically. In contrast, incorporation of lentil protein isolate (LPI) into zein created a composite structure and caused binding of positively charged lysozyme (pI>9.0) on negatively charged groups of LPI (pI: 4.5-6) within the film matrix in release medium with pH between 5.3 and 7.3. The amount of bound lysozyme in zein-LPI composites increased linearly as LPI concentration increased between 1,5 and 4,5 mg/cm2 at pH 7.3. The release of bound enzyme could be triggered by reducing pH of release medium from 7.3 to 4.3, down below pI of LPI. On the other hand, films of WP (pI≈5.2) bind considerable amount of lysozyme due to their inherent net negative charges close to neutrality. The release of bind lysozyme could be trigged as pH of release medium reduced from 6.0 to 3.0, down below the pI of WP. The preparation of WP-oleic acid blend and WP-bees wax composites increased the film porosity and amounts of released lysozyme from films at pH 4.5 and 5.0, by 2-4 and 1.2-1.5 folds, respectively. The zein and WP based films containing 0.7 to 1.4 mg/cm2 lysozyme showed good antimicrobial activity against Listeria innocua. This work showed the potential of creating pH-controlled release systems during antimicrobial packaging of food.

Konu Başlığı
Edible coatings.
 
Food -- Packaging.
 
Controlled release technology.
 
Lysozyme.

Yazar Ek Girişi
Yemenicioğlu, Ahmet

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
 
İzmir Institute of Technology:Food Engineering--Thesis (Master).

Elektronik Erişim
Access to Electronic Versiyon.


LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT000977TP451.E3 B789 2011Tez Koleksiyonu