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Immobilization of subtilisin on polycaprolactam for antimicrobial food packaging applications
Ponnurengan Malliappan Sivakumar,
Published in
2011
PMID: 21910484
Volume: 59
   
Issue: 20
Pages: 10869 - 10878
Abstract
Subtilisin was immobilized on polycaprolactam and used for food packaging applications to reduce the transference of microorganisms from the packaging material to the packaged food material. The optimized conditions for subtilisin immobilization was as follows: pH, 8; temperature, 4 °C; glutaraldehyde, 0.5%; incubation time, 25 h; and subtilisin concentration, 600 μL. The formation of -CH=N- at 1576 cm -1 in the Fourier transform infrared (FTIR) spectrum confirmed the immobilization. Subtilisin-immobilized polycaprolactam (SIP) exhibited the highest residual activity of 106.67 ± 4.41% and 104.67 ± 0.88% at 40 °C and pH 8 and retained residual activity of 94% at the end of 56 days when compared to 21.33 ± 4.10% in the case of free subtilisin. SIP significantly (p < 0.05) lowered the colony forming units (CFU), dry weight, and protein and carbohydrate contents in bacterial and fungal biofilm. Practical application of the SIP on ham steaks at 4 and 20 °C showed a 2-3 times reduction of Staphylococcus aureus as well as Escherichia coli cells in the range of p < 0.05. © 2011 American Chemical Society.
About the journal
JournalJournal of Agricultural and Food Chemistry
ISSN00218561
Open AccessNo
Concepts (42)
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    CARBOHYDRATE CONTENT
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    COLONY FORMING UNITS
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    DRY WEIGHT
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    ESCHERICHIA COLI CELLS
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    FOOD PACKAGING
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    FOURIER TRANSFORM INFRARED SPECTRUMS
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    GLUTARALDEHYDES
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    Incubation time
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    Optimized conditions
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    PACKAGED FOOD
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    POLYCAPROLACTAM
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    RESIDUAL ACTIVITY
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    Staphylococcus aureus
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    SUBTILISIN
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    Aldehydes
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    Bacteria
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    Carbohydrates
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    Escherichia coli
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    Fourier transforms
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    Internet protocols
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    PACKAGING MATERIALS
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    PACKAGING MACHINES
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    Antiinfective agent
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    Caprolactam
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    HYDROXYPROGESTERONE CAPROATE
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    Immobilized enzyme
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    SUBTILISIN
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    Article
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    BACTERIAL COUNT
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    FOOD CONTROL
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    FOOD PACKAGING
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    Infrared spectroscopy
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    Metabolism
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    Methodology
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    Anti-infective agents
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    Colony count, microbial
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    Enzymes, immobilized
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    FOOD MICROBIOLOGY
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    FOOD PACKAGING
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    Spectroscopy, fourier transform infrared
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    SUBTILISIN
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    Bacteria (microorganisms)