Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

Jiang, Yan; Tang, Chuan-He; Qi-biao, Wen; Li, Lin; Yang, Xiaoquan

doi:10.1016/j.ifset.2006.11.002

Cited by 73 publications

(70 citation statements)

References 32 publications

(45 reference statements)

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“…Similar improvements have been observed in MTGase-treated SPI films. 9,10 The improvement of film surface hydrophobicity could be attributed to MTGase-induced protein structural unfolding and subsequent exposure of hydrophobic clusters initially buried within the protein molecules. However, a reversal result was observed in MTGase-treated deamidated gluten films, 8 and in this case, the decrease in y was attributed to the changes in protein orientation by the covalent linkages.…”

Section: Surface Hydrophobicity (H S )mentioning

confidence: 99%

“…A similar enzyme optimal value (about 10 U g À1 ) has been observed for TS of cast SPI films in our previous work. 10 Besides the covalent polymerization, the MTGase may also lead to protein aggregation following structural unfolding, due to hydrophobic interactions of exposed hydrophobic groups or clusters initially buried within the protein molecules. 22 Both covalent polymerization and noncovalent aggregation will result in changes in mechanical properties of cast protein films.…”

mentioning

confidence: 99%

“…The improvement of TS of cast films by crosslinking within film structures, or formation of high molecular weight biopolymers using MTGase or guinea pig liver TGase has been widely observed in many previous literatures, e.g., for whey proteins, 23 demidated gluten, 8 soy proteins. 9,10 However, it should be kept in mind that the enzymatically induced protein aggregation accompanying the covalent polymerization would impair the mechanical properties of cast films, 10 which is often neglected in many previous literatures. Hence, the influence of MTGase treatment on the TS of cast protein films can be considered to be the net result from both covalent crosslinking or polymerization (positive) and protein aggregation (negative).…”

mentioning

confidence: 99%

“…However, in our previous works about MTGasetreated SPI films, an increase in TS and a concurrent decrease in EB were observed at similar enzyme concentrations. 9,10 The difference may be associated with the differences in nature of covalently crosslinked polymers between different proteins. In the SPI case, the formed covalent linkages would be much less flexible in nature than those in the current case.…”

mentioning

confidence: 99%

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Properties of transglutaminase‐treated red bean protein films

Tang

Xiao

Chen

et al. 2011

J of Applied Polymer Sci

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The effects of microbial transglutaminase (MTGase) treatment at various enzyme concentrations (4-40 U g À1 ) on the properties of cast films from red bean protein isolate were investigated. The evaluated properties included mechanical properties (tensile strength, TS and elongation at break, EB), surface hydrophobicity (H s ), moisture content (MC), total soluble matter (TSM), water vapor transmission rate (WVTR) and permeability (WVP), as well as transparency. The results indicated that the TS and EB, and TSM were greatly improved by the MTGase treatment at low enzyme concentrations of 4-10 U g À1 , but considerably impaired at higher concentrations 20-40 U g À1 . The MTGase treatment also significantly increased the H s , but decreased MC and WVTR, but the changes were independent of the applied enzyme concentration. The MTGase treatment progressively decreased the moisture loss during the drying of film-forming solutions, upon the increase in enzyme concentration. The protein solubility analyses in various solvents indicated that the contribution of covalent linkages to film network formation progressively increased upon the increase in enzyme concentration. The results suggest that the modifications of the properties of cast films are closely associated with the extent of MTGase-induced covalent polymerization and/or aggregation.

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Section: Surface Hydrophobicity (H S )mentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Properties of transglutaminase‐treated red bean protein films

Tang

Xiao

Chen

et al. 2011

J of Applied Polymer Sci

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“…Thus it is expected that the improvement in the properties of protein-based edible films by enzyme treatment is also affected by the enzyme concentration, since coagulation or aggregation decreases the mechanical properties of protein-based edible films. Jiang et al (2007) reported that the properties of soy protein films, especially the tensile strength and the hydrophobicity, could be modified by the transglutaminase. However, their work indicated that the modification of properties of soy protein films by transglutaminase was, to a various extent, dependent upon many processing parameters.…”

Section: Modification Of Protein-based Edible Films By Enzymatic Treamentioning

confidence: 99%

Protein-Based Edible Films: Characteristics and Improvement of Properties

Wittaya¹

2012

Structure and Function of Food Engineering

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Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking

Rani,

Yadav,

Singh

et al. 2023

Biopolymers

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This study aimed to investigate the three different methods for the fabrication of quercetin (1%–3% w/w of protein) incorporated soy protein isolate (SPI) films and their effect on material properties. The quercetin incorporated SPI films prepared by these methods were characterized by Fourier transform infrared (FTIR) spectroscopy, UV–Vis spectrophotometer, tensile properties, and water uptake and leaching properties. The cross‐linking pattern was revealed by the FTIR spectrum that showed formation of an ester group because of interaction between the quercetin hydroxyl group and the carboxyl side chain of SPI amino acids. The tensile strength of SPI films were enhanced with the addition of quercetin as it increased to a maximum of 6.17 MPa while neat SPI film had tensile strength 4.13 MPa. The prepared films exhibit significant antibacterial activity against Listeria monocytogenes and Escherichia coli. The In‐silico docking analysis demonstrates that covalent and non‐covalent forces play crucial roles in binding interaction. It shows the formation of four hydrogen bonds, two salt bridges along with one pi‐alkyl interaction. The simulation studies reflect the crucial amino acid residues involved in SPI‐quercetin binding. The effect of quercetin binding with SPI on its stability and compactness is revealed by Root mean square deviation (RMSD) and radius of gyration studies.

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Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films

Cited by 73 publications

References 32 publications

Properties of transglutaminase‐treated red bean protein films

Properties of transglutaminase‐treated red bean protein films

Protein-Based Edible Films: Characteristics and Improvement of Properties

Structural, material and antibacterial properties of quercetin incorporated soy protein isolate films and its binding behavior through molecular docking

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