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Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films.
Carbohydr Polym. 2015 Nov 20; 133:353-64.CP

Abstract

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 Tg), 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°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.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos - Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: olmomar1@upvnet.upv.es.Departamento de Tecnología de Alimentos - Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.Departamento de Tecnología de Alimentos - Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26344291

Citation

Moreno, Olga, et al. "Effect of the Incorporation of Antimicrobial/antioxidant Proteins On the Properties of Potato Starch Films." Carbohydrate Polymers, vol. 133, 2015, pp. 353-64.
Moreno O, Atarés L, Chiralt A. Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydr Polym. 2015;133:353-64.
Moreno, O., Atarés, L., & Chiralt, A. (2015). Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydrate Polymers, 133, 353-64. https://doi.org/10.1016/j.carbpol.2015.07.047
Moreno O, Atarés L, Chiralt A. Effect of the Incorporation of Antimicrobial/antioxidant Proteins On the Properties of Potato Starch Films. Carbohydr Polym. 2015 Nov 20;133:353-64. PubMed PMID: 26344291.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. AU - Moreno,Olga, AU - Atarés,Lorena, AU - Chiralt,Amparo, Y1 - 2015/07/22/ PY - 2015/05/21/received PY - 2015/07/07/revised PY - 2015/07/11/accepted PY - 2015/9/8/entrez PY - 2015/9/8/pubmed PY - 2016/6/28/medline KW - Bioactive properties KW - Edible films KW - Lactoferrin KW - Lysozyme KW - Potato starch SP - 353 EP - 64 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 133 N2 - 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 Tg), 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°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. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/26344291/Effect_of_the_incorporation_of_antimicrobial/antioxidant_proteins_on_the_properties_of_potato_starch_films_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(15)00676-1 DB - PRIME DP - Unbound Medicine ER -