Journal
CARBOHYDRATE POLYMERS
Volume 133, Issue -, Pages 353-364Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2015.07.047
Keywords
Edible films; Potato starch; Lactoferrin; Lysozyme; Bioactive properties
Categories
Funding
- Generalitat Valenciana [GV/2013/152]
- Ministerio de Economia y Competividad [AGL2013-42989-R]
- Ministerio de Educacion, Cultura y Deporte [2012-1121]
Ask authors/readers for more resources
Glycerol plasticized potato starch films containing bioactive proteins (lactoferrin (LF) and/or lysozyme (LZ), at 0.1 and 0.2 ratio with respect to starch) were obtained by casting method and characterized as to their microstructural, thermal and physical (water content, mechanical, water and oxygen barrier, optical) properties. The bioactive properties, named antioxidant and antimicrobial, of the proteins and the films were also characterized. The incorporation of proteins affected the structural and physical properties of potato starch films, while modifying their thermal behavior and increasing the glass transition temperature. Both proteins showed a certain degree of compatibility with starch chains through the bond formations (increase in T-g), while a part is separated and migrates to the film surface. Their incorporation, especially that of lactoferrin, greatly increased the film's brittleness, regardless of the films water content, although they enhance the water vapor and oxygen barrier properties, whatever the age of the film. Protein also reduced the film's transparency and gloss, while lactoferrin induced color changes. The thermal degradation of blend films and isolated proteins occurred at temperatures of over 250 degrees C, which means that blend starch films can be thermoprocessed, according to their thermoplastic properties and following the usual practices of the plastics industries. A synergistic antimicrobial action against Escherichia coli and coliforms was observed when both LZ and LF were simultaneously applied. Both of these exhibited antioxidant capacity. (C) 2015 Published by Elsevier Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available