Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Enzyme immobilization in latex dispersion coatings for active food packaging
Show others and affiliations
2008 (English)In: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 21, no 4, 193-205 p.Article in journal (Refereed)
Abstract [en]

Carboxylated styrene acrylate latex samples have been functionalized by the immobilization and entrapment of the enzyme glucose oxidase (GOx), which can be used as an oxygen scavenger in food packaging. GOx was covalently immobilized both on the surface of already formed films and on the latex particles in dispersion, as well as entrapped within the polymer matrix. In the latter two cases, polymer films were formed after the enzyme had been added to the latex dispersion. The storage stability of the enzyme and the influence of adding clay were also studied. For a given amount of enzyme, the enzyme immobilized on the film surface showed an enzyme activity about 10 times higher than that of the enzyme present within the polymer matrix. This is probably due to the diffusion limitations of the substrate in the polymer matrix. The films with the enzyme present within the polymer matrix, however, showed a higher total oxygen-removal capacity than films with the enzyme immobilized on the surface. Entrapped enzyme showed a slightly higher activity than enzyme immobilized in the dispersion due to the negative effect of the activating chemicals used during the immobilization and on conformational constraints upon covalent bonding. Low amounts of clay added to the dispersion decreased the enzyme activity, but with higher amounts of clay the enzyme activity increased, probably because of the increased porosity and thus higher substrate accessibility. The most suitable storage condition for all the enzyme-containing films was +8°C, which is just above the glass transition temperature of the polymer used. Copyright © 2007 John Wiley & Sons, Ltd.

Place, publisher, year, edition, pages
2008. Vol. 21, no 4, 193-205 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9318DOI: 10.1002/pts.796OAI: oai:DiVA.org:ri-9318DiVA: diva2:967193
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-47149106224&partnerID=40&md5=dd13208107dd842eb697dbfe8414374f
In the same journal
Packaging technology & science
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 9 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0