Research Article Chitosan and Cystatin/Lysozyme Preparation as Protective Edible Films Components Anna Zimoch-Korzycka, 1 Antoine Rouilly, 2,3 Aukasz Bobak, 1 Andrzej Jarmoluk, 1 and MichaB Korzycki 1 1 Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences, 37/41 Chelmonskiego Street, 51-630 Wrocław, Poland 2 INRA, UMR 1010 CAI, 31030 Toulouse, France 3 Universit´ e de Toulouse, INP-ENSIACET, Laboratoire de Chimie Agro-Industrielle (LCA), 31030 Toulouse, France Correspondence should be addressed to Anna Zimoch-Korzycka; anna.zimoch@up.wroc.pl Received 27 August 2015; Revised 8 October 2015; Accepted 11 October 2015 Academic Editor: Yulin Deng Copyright © 2015 Anna Zimoch-Korzycka et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Tis work characterizes biological, physical, and chemical properties of flms formed from an aqueous solution of hydroxypropyl methylcellulose (HPMC), with diferent concentrations of chitosan (CH) and bioactive cystatin/lysozyme preparation (C/L). Te properties of biocomposites were examined by Dynamic Mechanical Analysis (DMA), Fourier’s transfer infrared spectroscopy (FTIR), water vapour permeability (WVP), and tensile testing. Antimicrobial activity against Micrococcus favus, Bacillus cereus, Escherichia coli, Pseudomonas fuorescens, and Candida famata was conducted. Films glass transition and storage modulus were dependent on the C/L and CH concentration. Modulus values decreased during the temperature scan and with higher reagents levels. An increase of CH and C/L concentrations in the flms resulted in a decrease in tensile strength from 2.62 to 1.08 MPa. It suggests the hydrolyzing infuence of C/L, also observed in smaller peak size of  relaxation. C/L addition caused shifing   to higher temperature. DMA and FTIR analysis proved that HPMC and CH are compatible polymers. Water resistance was improved with rising CH concentration from 1.08 − 09 to 7.71 − 10 g/m ∗ s ∗ Pa. Te highest inhibition zone in M. favus and C. famata was recorded at the highest concentration of CH and C/L. 1. Introduction Te growing interest and demand of producers as well as consumers for environmental friendly, biodegradable, bio- compatible, and bioactive materials to produce edible flms and coatings are observed. Most polymers and bioactive sub- stances have very good flm forming properties. Tese include polysaccharides: chitosan [1], cellulose [2], starch [3], and car- rageenan [4], proteins: gelatin [5], collagen [6], and lipids [7]. Enzymes are also used to improve or change features of poly- mers: transglutaminase [8], lysozyme [9], or cellulase [10]. Derivatives of cellulose are composed of the same -(1 → 4)-glycosidic units with diferent substituents methyl, hydroxypropyl, or carboxyl. Hydroxypropyl methyl- cellulose is cellulose ether with hydrophilic groups, hydroxyl groups, which provide good interaction of HPMC with water [11]. Te mechanical and thermal properties of HPMC are infuenced by presence of these groups and water uptake [12]. HPMC exhibits thermogelation and has excellent flm- making properties, high solubility, efcient oxygen, and lipid barrier properties [13, 14]. Chitosan is a biopolymer, which has a -(1 → 4)-D- glucopyranose backbone similar to cellulose. Te diference is that chitosan possesses acetamide group instead of the hydroxyl group in C2 position of glucose residue. Te similarity of primary structure of both polymers suggests possibility of formation of homogenous edible flms based on chitosan and cellulose derivatives [15]. Te modifcation of chitosan with diferent polysaccharides or proteins may be an efective way to improve mechanical properties of chitosan for which antimicrobial [16] and oxygen barrier properties were reported [17]. Interactions of the polymers with bioactive substances have been recently studied extensively [18–20]. Egg white is Hindawi Publishing Corporation International Journal of Polymer Science Volume 2015, Article ID 139617, 10 pages http://dx.doi.org/10.1155/2015/139617