Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/21857
Tipo: Artigo
Título: Effect of the incorporation of lysozyme on the properties of jackfruit starch films
Autor(es): Pires, Ana Clarissa dos Santos
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
Abstract: 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.
Palavras-chave: Protein
Starch
Antimicrobial activity
Mechanical properties
Editor: Journal of Polymers and the Environment
Tipo de Acesso: Springer Nature Switzerland AG.
URI: https://doi.org/10.1007/s10924-016-0902-4
http://www.locus.ufv.br/handle/123456789/21857
Data do documento: 24-Fev-2017
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