title: Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing.
abstract: In order to obtain an antimicrobial biodegradable material, corn flour was extruded with 1% of lysozyme. Since the limited stability of natural preservatives such as lysozyme is a common bottleneck to the elaboration of active biomaterials by melt blending processes, the influence of formulation and of extrusion processing temperature on its residual enzymatic activity was investigated. To assess the contribution of process parameters such as temperature, shear stress and of related formulation parameters such as glycerol and moisture contents, the stability of lysozyme following its extrusion or its thermoforming with plasticized corn starch or thermal treatments in aqueous glycerol solutions was also studied. Increasing glycerol content from 25% to 30% significantly limited inactivation of lysozyme during extrusion, while increasing initial moisture content of the mixture from 14.5% to 28.5% had the opposite effect. These observations open the possibility to prepare active materials retaining more than 60±7% of initial lysozyme activity.
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: fouzia.jbilou@univ-lyon1.fr.
authors.forename: Fouzia
authors.initials: F
authors.lastname: Jbilou
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France; IUT Lyon 1 site de Bourg en Bresse, Département de Génie Thermique et Energie, rue Peter Fink, F-01000 Bourg en Bresse, France. Electronic address: sophie.galland@univ-lyon1.fr.
authors.forename: Sophie
authors.initials: S
authors.lastname: Galland
authors.affiliation: Centre Technique pour la Conservation des Produits Agricoles (CTCPA), technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: camille.telliez@hotmail.fr.
authors.forename: Camille
authors.initials: C
authors.lastname: Telliez
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: zied.akkari@live.fr.
authors.forename: Zied
authors.initials: Z
authors.lastname: Akkari
authors.affiliation: IUT Lyon 1 site de Bourg en Bresse, Département de Génie Biologique, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: roselyne.roux@univ-lyon1.fr.
authors.forename: Roselyne
authors.initials: R
authors.lastname: Roux
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France; IUT Lyon 1 site de Bourg en Bresse, Département de Génie Biologique, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: nadia.oulahal@univ-lyon1.fr.
authors.forename: Nadia
authors.initials: N
authors.lastname: Oulahal
authors.affiliation: Centre Technique pour la Conservation des Produits Agricoles (CTCPA), technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: pdole@ctcpa.org.
authors.forename: Patrice
authors.initials: P
authors.lastname: Dole
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France; IUT Lyon 1 site de Bourg en Bresse, Département de Génie Biologique, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: catherine.joly@univ-lyon1.fr.
authors.forename: Catherine
authors.initials: C
authors.lastname: Joly
authors.affiliation: Université de Lyon, Université Claude Bernard Lyon 1-ISARA Lyon, Laboratoire de Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (BioDyMIA, EA no. 3733), IUT Lyon 1 site de Bourg en Bresse, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France; IUT Lyon 1 site de Bourg en Bresse, Département de Génie Biologique, technopole Alimentec, rue Henri de Boissieu, F-01000 Bourg en Bresse, France. Electronic address: pascal.degraeve@univ-lyon1.fr.
authors.forename: Pascal
authors.initials: P
authors.lastname: Degraeve
mesh_terms: D000890:Anti-Infective Agents / Q000378:metabolism; D063566:Biodegradable Plastics / Q000737:chemistry*; D001673:Biodegradation, Environmental; D001709:Biotechnology; D004795:Enzyme Stability; D005433:Flour; D005520:Food Preservatives; D005990:Glycerol; D006358:Hot Temperature; D009113:Muramidase / Q000378:metabolism*; D013213:Starch; D014867:Water; D003313:Zea mays
chemical_list: D000890:Anti-Infective Agents; D063566:Biodegradable Plastics; D005520:Food Preservatives; D014867:Water; D013213:Starch; D009113:Muramidase; D005990:Glycerol
keywords: Antimicrobial materials; Corn flour; Extrusion; Glycerol; Lysozyme stability; Moisture