Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

Authors

  • S. Nam,

    1. Authors Nam, Scanlon, Han, and Izydorczyk are with Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Author Izydorczyk is with Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C3G8, Canada. Author Han is with Faculty of Pharmacy, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Direct inquiries to author Han (E-mail: Jung.Han@FritoLay.com).
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  • M.G. Scanlon,

    1. Authors Nam, Scanlon, Han, and Izydorczyk are with Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Author Izydorczyk is with Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C3G8, Canada. Author Han is with Faculty of Pharmacy, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Direct inquiries to author Han (E-mail: Jung.Han@FritoLay.com).
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  • J.H. Han,

    1. Authors Nam, Scanlon, Han, and Izydorczyk are with Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Author Izydorczyk is with Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C3G8, Canada. Author Han is with Faculty of Pharmacy, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Direct inquiries to author Han (E-mail: Jung.Han@FritoLay.com).
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  • M.S. Izydorczyk

    1. Authors Nam, Scanlon, Han, and Izydorczyk are with Dept. of Food Science, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Author Izydorczyk is with Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Manitoba R3C3G8, Canada. Author Han is with Faculty of Pharmacy, Univ. of Manitoba, Winnipeg, Manitoba R3T2N2, Canada. Direct inquiries to author Han (E-mail: Jung.Han@FritoLay.com).
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  • Author Nam is affiliated with CanGene Corporation (Winnipeg, Manitoba, Canada) currently.

Abstract

ABSTRACT:  Pea starch, which has inherently good gel strength, was used as the source material for manufacturing a biodegradable and bioactive packaging material. Extrudates containing 99% pea starch and 1% lysozyme were produced under various extrusion conditions (high and low shear screw configurations, 30% to 40% moisture contents, 70 to 150 °C die temperatures). The physical and mechanical properties of the extrudates were determined through various expansion indices, piece and cell wall solid density, compression, and 3-point bending tests. The expansion of extrudates increased with an increase in die temperature, whereas increasing moisture content had the opposite effect. Extrudate densities decreased as extrusion temperature increased, whereas lower moisture content in the extrudate dough decreased extrudate densities. The elastic modulus and fracture strengths were highly correlated in a power-law fashion to relative density, showing that the mechanical properties of extrudates were dependent on solid density and foam structure. Up to 48% of the initial lysozyme activity was recovered from the extruded pea starch matrix. The lysozyme released from extrudates showed an inhibition zone against Brochotrix thermosphacta B2. Extruded pea starch matrix containing lysozyme has potential application as an edible and biodegradable packaging material with antimicrobial activity.

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