Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase

Porta, Raffaele; Pierro, Próspero Di; Sabbah, Mohammed; Regalado‐González, Carlos; Mariniello, Loredana; Kadivar, Mehdi; Arabestani, Akram

doi:10.1016/j.ifset.2016.07.001

Cited by 43 publications

(24 citation statements)

References 23 publications

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“…In potential, regardless the presence of mTGase. The average size seems to be slightly reduced in the FFS prepared in the presence of the enzyme as already reported by Porta et al [8]. It is important to note that polydispersity index is around 0.5 indicating that the size of particles is quite uniform in both the systems.…”

Section: Stability Of Grass Pea Flour Suspension and Ffsssupporting

confidence: 83%

Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase

Giosafatto¹,

Al-Asmar²,

D’Angelo³

et al. 2018

Preprint

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The aim of this work was to prepare bioplastics from renewable and biodegradable molecules. In particular, the bioplastics were produced by using as biopolymer source the grass pea (Lathyrus sativus L.) flour, the proteins of which were structurally modified by means of microbial transglutaminase, an enzyme able to catalyze isopeptide bonds between glutamines and lysines. We analyzed, by means of Zeta-potential, the flour suspension with the aim to choose which pH is more stable for the production of film-forming solutions. The bioplastics were produced by casting and they were characterized according to several technological properties. Optical analysis demonstrated that films cast in the presence of the microbial enzyme are more transparent compared to the untreated ones. Moreover, the visualization by Scanning Electron Microscopy demonstrated that the enzyme-modified films possessed a more compact and homogeneous structure. Furthermore, the presence of microbial transglutaminase allowed to obtain film more mechanically resistant. Finally, digestion experiments under physiological conditions performed in order to obtain information useful for applying these novel biomaterials as carriers in the industrial field, indicated that the enzyme-treated coatings might allow the delivery of bioactive molecules in the gastro-intestinal tract.

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Section: Stability Of Grass Pea Flour Suspension and Ffsssupporting

confidence: 83%

Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase

Giosafatto¹,

Al-Asmar²,

D’Angelo³

et al. 2018

Preprint

Self Cite

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“…Recently, Al-Asmar et al [9] demonstrated that the PEC-based coating was the most effective among other hydrocolloid-based coatings (containing chitosan or proteins) in reducing acrylamide formation during the frying of French fries. However, as PEC-based films have some limitations regarding the mechanical properties, so many researchers have studied how to improve them by adding proteins [10][11][12], and/or new plasticizers [13], in order to improve flexibility and to reduce the rigidity and brittleness of the films.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping

et al. 2019

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Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile strength and significantly decreased the Young’s modulus in comparison to films made only of pectin. However, elongation at the break increased in the pectin+nanoparticles films cast in the presence of glycerol, while both Young’s modulus and tensile strength were reduced. Moreover, nanoparticles were able to reduce the barrier properties of pectin films prepared with or without glycerol, whereas positively affected the thermal stability of pectin films and the seal strength. The 0.6% pectin films reinforced or not with 3% nanoparticles in the presence of 30% glycerol were used to wrap strawberries in order to extend the fruit’s shelf-life, over a period of eighty days, by improving their physicochemical properties.

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“…2.3.2.13) is widely used, mainly for dairy and meat products (MOTOKI & KUMAZAWA, 2000;KIELISZEK & MISIEWICZ, 2014), but recently also in order to develop innovative packaging (PORTA et al, 2016). Phosphate infl uences the hardness and chewability, therefore the consumer acceptance of emulsifi ed sausages, as it increases muscle protein extraction, which leads to stronger gel matrix (CANDOGAN & KOLSARICI, 2003).…”

mentioning

confidence: 99%

Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter

Darnay¹,

Tóth²,

Salamon³

et al. 2017

Acta Alimentaria

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The aim of this study was to show how microbial transglutaminase (mTG) can be used as an effective texturemodifi er for two popular Hungarian products: Trappist cheese and frankfurter. In both cases we investigated how components of these products, milkfat in cheese and phosphate in frankfurter, can be substituted by mTG. Therefore, Trappist cheese samples were produced from cow milk of 2.8%, 3.5%, and 5% milk fat. The effect of ripening was evaluated with Texture Profi le Analysis (TPA) and sensory evaluation (scoring test, 10 trained panellists). Springiness and cohesiveness values were signifi cantly higher by enzyme-treated semi-hard cheese samples at lower milk fat levels. Sensory evaluation showed that the enzyme-treatment led to higher scores by cheese samples made from cow milk of 3.5% and 5% milk fat. Frankfurter was made with 0.1%, 0.3%, 0.5%, and 0.7% tetrasodium pyrophosphate, and partly enzyme-treated with 0.2% commercial mTG enzyme preparation. Our results showed that mTG is able to signifi cantly improve hardness and crunchiness by frankfurters made with 0.1% phosphate addition. Our sensory evaluation suggests that mTG and phosphate should be applied in combination in order to have a fi nal product with recognisably more homogeneous texture.

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Blend films of pectin and bitter vetch (Vicia ervilia) proteins: Properties and effect of transglutaminase

Cited by 43 publications

References 23 publications

Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase

Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase

Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping

Texture-modifying properties of microbial transglutaminase on 2 popular Hungarian products: Trappist cheese and frankfurter

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