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首页> 外文期刊>Enzyme and Microbial Technology >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
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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

机译：某些配方和工艺参数对溶融酶稳定性的影响，溶融酶掺入通过熔融共混工艺制备的玉米粉或玉米淀粉基挤出材料中

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摘要

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 thermoform-ing 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.
机译：为了获得抗菌的生物可降解材料，将玉米粉与1％的溶菌酶一起挤出。由于天然防腐剂（如溶菌酶）有限的稳定性是通过熔融共混工艺制备活性生物材料的常见瓶颈，因此研究了配方和挤出加工温度对其残留酶活性的影响。为了评估工艺参数（如温度，剪切应力）和相关配方参数（如甘油和水分含量）的贡献，溶菌酶在挤出或与增塑玉米淀粉热成型后或在甘油水溶液中进行热处理后的稳定性也得到了验证。研究。将甘油含量从25％增加到30％可以显着限制挤出过程中溶菌酶的失活，而将混合物的初始水分含量从14.5％增加到28.5％具有相反的效果。这些观察结果为制备保留初始溶菌酶活性超过60±7％的活性材料提供了可能性。

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