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 - Université Claude Bernard Lyon 1 Accéder directement au contenu
Article Dans Une Revue Enzyme and Microbial Technology Année : 2014

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

Résumé

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.
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Dates et versions

hal-02276399 , version 1 (16-07-2024)

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Fouzia Jbilou, Sophie Galland, Camille Telliez, Zied Akkari, Roselyne Roux, et al.. 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. Enzyme and Microbial Technology, 2014, 67, pp.40-46. ⟨10.1016/j.enzmictec.2014.08.015⟩. ⟨hal-02276399⟩
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