Volume 70, Issue 2 p. M87-M94

Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto-ferrin Hydrolysate, and Lactoperoxidase Systems

Seacheol Min

Seacheol Min

Authors are with Dept. of Food Science and Technology, Univ. of California, One Shields Ave., Davis, CA 95616, U.S.A. Direct inquiries to author Krochta (E-mail: [email protected] ).

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John M. Krochta

John M. Krochta

Authors are with Dept. of Food Science and Technology, Univ. of California, One Shields Ave., Davis, CA 95616, U.S.A. Direct inquiries to author Krochta (E-mail: [email protected] ).

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First published: 31 May 2006
Citations: 80

Abstract

ABSTRACT: 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).