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Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto‐ferrin Hydrolysate, and Lactoperoxidase Systems
Author(s) -
Min Seacheol,
Krochta John M.
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07108.x
Subject(s) - lactoperoxidase , hydrolysate , chemistry , whey protein , whey protein isolate , lactoferrin , food science , ultimate tensile strength , chromatography , peroxidase , biochemistry , enzyme , materials science , hydrolysis , metallurgy
Effects of lactoferrin (LF), lactoferrin hydrolysate (LFH), and lactoperoxidase systems (LPOS), both directly and incorporated into edible whey protein isolate (WPI) films, on the inhibition of Penicillium commune were studied. Mechanical, oxygen‐barrier, and color properties of WPI films with and without LPOS were also compared. Antimicrobial effects were examined by turbidity, disc diameter, surface spreading, and film surface inoculation tests. Film elastic modulus, tensile strength, percent elongation, oxygen permeability, and Hunter L, a , and b values were tested. LF and LFH at 10 mg/mL or higher inhibited P. commune in 1% peptone water but not in potato dextrose broth. WPI films incorporating LPOS inhibited growth of P. commune . The properties of WPI films were not significantly changed by incorporation of LPOS ( P > 0.05).