Characterization and Properties of Chitosan-Soybean Trypsin Inhibitor Blend Film with Antifungal Activity Inhibits Aspergillus flavus α-Amylase

Abstract:

The chitosan-based blend films were prepared from chitosan, soybean trypsin inhibitor (TI) extract and glycerol (Gly) solutions, the properties of which were investigated, including mechanical property, water vapor transmission, transmittance, solubility, and the microstructure. Then, the antifungal activity against A. flavus by the blend films had been investigated. The resistance to A. flavus infection was partially due to the ability of TI to inhibit α-amylase activity, thereby limiting the availability of hydrolyzed reducing sugar for fungal growth. And the facts that the germination and growth of A. flavus were strongly inhibited by chitosan-TI-Gly film indicated the blend films might be useful as potential biocontrol packaging against A. flavus during the peanuts storage.

• Periodical: Advanced Materials Research (Volumes 482-484)
• Pages: 1325-1329
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.482-484.1325
• Online since: February 2012
• Authors: Bin Zhang, Shang Gui Deng
• Keywords: Aspergillus FlavusItalic Text, Blend Film, Chitosan, Trypsin Inhibitor, α-Amylase

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