Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems

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 w...

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Bibliographic Details
Published in:Journal of food science 2005-03, Vol.70 (2), p.M87-M94
Main Authors: SEACHEOL MIN, KROCHTA, John M
Format: Article
Language:English
Subjects:
Additives
Biological and medical sciences
Food industries
Food products
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Milk and cheese industries. Ice creams
Proteins
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Summary: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). [PUBLICATION ABSTRACT]
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2005.tb07108.x