Enhancement of the stability and functional properties of hen egg white lysozyme via glycation process with crystalline nanocellulose as a nano-scale support | |
| Author | Inggyin Suu Lwin |
| Call Number | AIT Thesis no.FB-20-04 |
| Subject(s) | Food preservatives Lysozyme |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-20-04 |
| Abstract | Utilization of nano-scale materials as a solid support to enhance the stability of enzymes with minimal loss of its initial enzymatic activity has progressively grown in recent decades. Thus, in this study, hen egg white lysozyme (HEWL) was covalently immobilized on crystalline nanocellulose (CNC) via glycation (non-enzymatic glycosylation) step of the Maillard reaction. In the process, freeze-dried HEWL and CNC mixtures were incubated in controlled experimental conditions at 60 and 79% RH over the course of 9 days in the weight ratios of 1:1, 1:3 and 1:5 to create the covalent interaction between HEWL and CNC. It was observed that weight ratios of the reactants and the incubation duration have an impact on the extent of covalent interaction formation with the highest covalent interaction roughly standing at 52% in conjugates with 1:5 (w/w) subjected to seven incubation day. In addition, the level of enzymatic activity is inversely proportional to its degree of grafting as the maximum specific enzymatic activity, was exhibited by a conjugate with lowest grafting extent whilst the lowest specific enzymatic activity by a conjugate with highest grafting extent. FT-IR spectra further confirmed the occurrence of the Maillard reaction due to peaks shifting, in amide A and amide I region of native HEWL and O-H stretching of CNC, indicated in the formed conjuagates. Furthermore, conjugates with greater formed covalent interaction displayed greater tolerance towards temperature and pH changes and significant improvements in antimicrobial activity against both gram positive and gram negative bacteria. Lastly, estimated overall production costs for 1 kg of HEWL-CNC complex with optimized antimicrobial activity is roughly 2,885 baht. |
| Year | 2020 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-20-04 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc Thai Nguyen; |
| Examination Committee(s) | Anal, Anil Kumar;Bora, Tanujjai; |
| Scholarship Donor(s) | Asian Institute of Technoloyg Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2020 |