Research Article | OPEN ACCESS
The Release of Egg White Lysozyme Containing EDTA from Composite Edible Film Based on Whey Protein, Konjac Flour and Lipid
Mulia W. Apriliyani, Djalal Rosyidi, Purwadi, Hari Purnomo and Abdul Manab
Faculty of Animal Husbandry, University of Brawijaya, Malang, Indonesia
Advance Journal of Food Science and Technology 2014 1:48-55
Received: August 21, 2013 | Accepted: September 12, 2013 | Published: January 10, 2014
Abstract
The objectives of this research were to find out the effect of EDTA addition on antibacterial spectrum broadening of lysozyme on Gram negative bacteria and the release of lysozyme from composite edible film made of whey protein, konjac glucomannan and several lipids type and content. The research were conducted with 2 steps. Step I: The addition of EDTA on lysozyme aquaeous (Lysozyme (mg/mL): EDTA (mg/mL) = 11.14:8.14; 11.14:11.14 and 11.14:14.14) using Randomyzed Block Design, the variables were, antibacterial of lysozyme on Micrococcus lysodeikticus and Escherichia coli. Step II: Lipid content (5 and 10%) and kind of lipid (butter, margarine, palm oil and beeswax) using nested Randomyzed Block Design, the variables were lysozyme release, Water Vapor Permeability (WVP), protein solublity and microstructure of composite edible film. The results were, step I: the treatment didn’t gave significantly effect (p>0.05) on lysozyme activity. EDTA decrease cell membrane stabilization and lysozyme made lysis of cell membrane. EDTA chelate $Ca^{2+}$ and $Mg^{2+}$ salts as bridge between Lypopolysachcharide (LPS) in outer membrane so LPS released from cell wall of Gram negative bacteria. Step II: The treatment didn’t gave significantly effect (p>0.05) on release of lysozyme and water vapour permeability, but gave significantly effect (p<0.05) on protein solubility. The release of lysozyme from composite edible film gave the best lysozyme release from beeswax 10% addition.
Keywords:
Antibacterial activity, composite edible film, EDTA, lipid, lysozyme,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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