Development of immobilized laccase-based time temperature indicator by electrospinning zein fiber

Publication date: March 2020Source: Food Packaging and Shelf Life, Volume 23Author(s): Jhao-Rong Jhuang, Shih-Bin Lin, Li-Chen Chen, Shyi-Neng Lou, Shih-Hsin Chen, Hui-Huang ChenAbstractTo increase the stability of enzymatic time–temperature indicator (TTI), laccase was immobilized on the electrospun zein fiber (ceZL) with high specific surface area (11.579 m2/g). The ceZL exhibited a high relative activity within 4 °C – 40 °C and the activation energy (Ea) of coloration approached 26.28 kJ/moL for 80 μg/cm2 of ceZL-immobilized laccase. In dynamic temperature response experiments of ceZL using intermittent temperature changes between 4 °C and 25 °C, irreversible inactivation did not occur, indicating the desirable tolerance and sensitivity of ceZL to temperature alterations. Approximately 6 or 26 days was required to reach the endpoint of coloration at 4 °C when 25 or 8 μg/cm2 of laccase was immobilized on ceZL, respectively. The regression equation derived from kinetic analysis was conducted and could be further utilized to design a suitable TTI to monitor food quality according to the color change of TTI by using ceZL.Graphical abstract

Source: Food Packaging and Shelf Life - November 15, 2019 Category: Food Science Source Type: research