Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films.
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.
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.
Olga
O
Moreno
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.
Lorena
L
Atarés
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.
Amparo
A
Chiralt
D000890:Anti-Infective Agents / Q000737:chemistry* / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry* / Q000494:pharmacology; D007781:Lactoferrin / Q000737:chemistry*; D009113:Muramidase / Q000737:chemistry*; D055620:Optical Phenomena; D010100:Oxygen / Q000737:chemistry; D010539:Permeability; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000494:pharmacology; D013696:Temperature; D014867:Water / Q000737:chemistry
D000890:Anti-Infective Agents; D000975:Antioxidants; D014867:Water; D013213:Starch; D009113:Muramidase; D007781:Lactoferrin; D010100:Oxygen
Bioactive properties; Edible films; Lactoferrin; Lysozyme; Potato starch