Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films

Sztuka, Katarzyna; Kołodziejska, Ilona

doi:10.1007/s00217-007-0641-9

Cited by 18 publications

(10 citation statements)

References 30 publications

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“…These cross-linked gelatin-chitosan films are deemed to be completely biodegradable, since they have been found to be susceptible to degradation by proteinase N from Bacillus subtilis, a representative naturally occurring microorganism (Sztuka & Kołodziejska, 2008).…”

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“…Chitosan has also been put forward as a valuable component for use in producing biodegradable packaging films, since it has been proved to be non-toxic, (normally from crustacean shells) to produce edible films have been carried out (Arvanitoyannis, Nakayama & Aiba, 1998b;Kołodziejska et al, 2006;Sztuka & Kołodziejska, 2008). Gelatin and chitosan have been found to interact mainly by means of ionic and hydrogen bonds (Taravel & Domard, 1995), thereby affecting the physical properties of the mixtures and giving rise to new potential medical and pharmaceutical applications for developing a new generation of prosthetic implants, wound dressings,…”

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confidence: 99%

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Fish gelatin: a renewable material for developing active biodegradable films

Gómez‐Guillén

Pérez‐Mateos

Gómez-Estaca

et al. 2009

Trends in Food Science & Technology

430

208

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Most films used to preserve foodstuffs are made from synthetic plastic materials.However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is 5 one of the first materials proposed as a carrier of bioactive components. Gelatins from alternatives to mammalian species are gaining prominence, especially gelatins from marine fish species. Because of their good film-forming abilities, fish gelatins may be a good alternative to synthetic plastics for making films to preserve foodstuffs. The mechanical and barrier properties of these films depend largely on the physical and 10 chemical characteristics of the gelatin, especially the amino acid composition, which is highly species specific, and the molecular weight distribution, which depends mainly on processing conditions. Different film formulations can be developed to extend the films' physical and chemical properties and to add new functional attributes. This paper reviews the most recent scientific literature dealing with films based on gelatins from 15 different fish species and considers various strategies intended to improve the physical properties of such films by combining fish gelatins with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides. The use of plasticizers and cross-linking agents is also discussed. Specific attributes, such as antimicrobial and antioxidant activities, may be also conferred by blending the gelatin 20 with chitosan, lysozyme, essential oils, plant extracts, or vitamin C to produce an active packaging biomaterial.

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confidence: 99%

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confidence: 99%

Fish gelatin: a renewable material for developing active biodegradable films

Gómez‐Guillén

Pérez‐Mateos

Gómez-Estaca

et al. 2009

Trends in Food Science & Technology

430

208

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“…En películas de quitosano y proteína de suero, la adición de trasglutaminasa mejora las propiedades mecánicas, de permeabilidad al vapor de agua, al oxígeno y al dióxido de carbono y disminuye las interacciones con el agua al disminuir la solubilidad en agua y la capacidad de hinchamiento [111]. Adicionalmente, en películas de gelatina y quitosano, la inclusión de trasglutaminasa y 1-etil-3-(3-dimetilaminopropil) carbodiimida retardan la degradación de las películas por la acción de la enzima pepsina y en menor medida para la tripsina, sin embargo no posee un efecto considerable para retardar la degradación por acción de la proteinasa N [112].…”

Section: Conformación De Películas En Multicapasunclassified

Modificaciones físicas, químicas y enzimáticas y sus efectos sobre las propiedades de las películas de quitosano

Valderrama

Albarracín

2014

Matéria (Rio J.)

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Modificaciones físicas, químicas y enzimáticas y sus efectos sobre las propiedades de las películas de quitosano.Physical, chemical and enzymatic modifications and their effects on the properties of chitosan films. RESUMENLas recientes investigaciones en el campo de biopolímeros han intentado brindar soluciones tecnológicas a los retos en el campo de la ciencia y la tecnología de los materiales. En los últimos años, se han llevado a cabo investigaciones con el objetivo de modificar las propiedades de películas empleando tratamientos enzimáticos y físicos, tales como la aplicación de radiaciones, pulsos eléctricos, plasma, tratamientos térmicos, uso de fluidos supercríticos, así como la conformación de películas en multicapas. Estas modificaciones cambian las propiedades antimicrobianas, físicas y químicas de las películas de quitosano y permiten desarrollar una extensa cantidad de aplicaciones en los campos de biomedicina, farmacología, biotecnología y en la industria de cosméticos y de alimentos. El objetivo del presente artículo de revisión es dar a conocer los nuevos avances en el campo de modificaciones físicas y enzimáticas de películas de quitosano explicando diferentes técnicas empleadas en los últimos años.Palabras clave: quitosano, polímeros, películas modificadas, aditivos alimenticios. ABSTRACTRecent research on biopolymer has focused its efforts to provide technological solutions to current and future challenges in the field of science and technology of materials. The properties of chitosan films have been modified by enzymatic and physical treatments such as the application of radiation, electric pulses, plasma, heat treatments, use of supercritical fluids as well as the formation of multilayer films. These modifications change antimicrobial, physical and chemical properties of chitosan films, and allow developing a wide range of applications in the fields of biomedicine, pharmacology, biotechnology, cosmetic and food industries. The purpose of this review is to present new developments in the field of physical and enzymatic modifications of chitosan films describing the different techniques carried out on the last years.

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“…126 Fish gelatin from gelatin-chitosan films was almost completely hydrolyzed by trypsin, regardless of MTGase incorporation. 128 Therefore, MTGase can be applied as the potential cross-linker of fish protein, in which the desirable characteristics or properties can be obtained.…”

Section: Use Of Mtgase In Gelatin Gels and Filmsmentioning

confidence: 99%

Enzymes in Fish Processing

Benjakul

Klomklao

Simpson

2009

Enzymes in Food Technology

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Enzyme technology is currently being applied in the fish processing industry to increase fish meat yield and to facilitate the processing as well as to improve the quality of finished products. Enzymes are capable of accelerating desirable reactions, from which a number of advantages can be obtained. Additionally, the enzymatic reactions employed are mild and do not cause an adverse effect, such as the loss of nutritive values of products. Reactions can be manoeuvred or regulated easily without undesirable effects. Various enzymes can be used in seafood industry to increase processing efficacy. However, the maximization of desirable endogenous enzymes or lowering the enzymes causing a negative impact on the seafood quality is the promising means to obtain seafood products with prime quality. Enzymes, especially industrial enzymes, can be used as fish processing aids. However, the industry has to afford for the high cost of those enzymes. Therefore, the recovery of fish enzymes for further uses has been paid attention to in order to gain the potential processing aids cost effectively. Furthermore, the unique characteristics of those enzymes can be exploited.Different enzymes have been used in seafood processing as the aid to improve yield and quality. Modes of action of different enzymes vary and the processes involved should be carefully considered so as to maximize the benefit of the enzymatic reactions employed. PROTEASESProteases play an essential role in the growth and survival of all living organisms. The hydrolysis of peptide bonds catalyzed by proteases is a common reaction in nature. Proteases from plants, animals and microorganisms are polyfunctional enzymes catalyzing the hydrolytic degradation of proteins. 1 Proteases can be classified on the basis of their similarity to well-characterized proteases as trypsin, chymotrypsin, chymosin or cathepsin-like. They may be classified on the basis of their pH sensitivities as acid, neutral or alkaline proteases. They are also characterized by common names and trade names, preferential specificity and response to inhibitor specificity. In the EC system for enzyme nomenclature, all proteases (peptide hydrolases) belong to subclass 3.4, which is further divided into 3.4.11-19 (the exopeptidases) and 3.4.21-24 (the endopeptidases or proteinases). 2 Endopeptidases cleave the polypeptide chain at particularly susceptible peptide bonds distributed along the chain, whereas exopeptidases hydrolyze one amino acid from N terminus (amino peptidases) or from C terminus (carboxypeptidases). Enz y mes in Food Technology , Second editionEdited by Robert J. Whitehurst and Maarten van Oort

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Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films

Cited by 18 publications

References 30 publications

Fish gelatin: a renewable material for developing active biodegradable films

Fish gelatin: a renewable material for developing active biodegradable films

Modificaciones físicas, químicas y enzimáticas y sus efectos sobre las propiedades de las películas de quitosano

Enzymes in Fish Processing

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