Extrusion of pea starch containing lysozyme and determination of antimicrobial activity

被引:23
作者
Nam, S.
Scanlon, M. G.
Han, J. H. [1 ]
Izydorczyk, M. S.
机构
[1] Univ Manitoba, Dept Food Sci, Winnipeg, MB R3T 2N2, Canada
[2] Canadian Grain Commiss, Grain Res Lab, Winnipeg, MB RGC 3G8, Canada
[3] Univ Manitoba, Fac Pharm, Winnipeg, MB R3T 2N2, Canada
关键词
antimicrobial activity; extrusion; lysozyme; packaging; pea starch;
D O I
10.1111/j.1750-3841.2007.00513.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pea starch, which has inherently good gel strength, was used as the source material for manufacturing a biodegradable and bioactive packaging material. Extrudates containing 99% pea starch and 1% lysozyme were produced under various extrusion conditions (high and low shear screw configurations, 30% to 40% moisture contents, 70 to 150 degrees C die temperatures). The physical and mechanical properties of the extrudates were determined through various expansion indices, piece and cell wall solid density, compression, and 3-point bending tests. The expansion of extrudates increased with an increase in die temperature, whereas increasing moisture content had the opposite effect. Extrudate densities decreased as extrusion temperature increased, whereas lower moisture content in the extrudate dough decrease extrudate densities. The elastic modulus and fracture strengths were highly correlated in a power-law fashion to relative density, showing that the mechanical properties of extrudates were dependent on solid density and foam structure. Up to 48% of the initial lysozyme activity was recovered from the extruded pea starch matrix. The lysozyme released fro extrudates showed an inhibition zone against Brochotrix thermosphacta B2. Extruded pea starch matrix containing lysozyme has potential application as an edible and biodegradable packaging material with antimicrobial activity.
引用
收藏
页码:E477 / E484
页数:8
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