Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate

Weng, Wuyin; Zheng, Hongru

doi:10.1016/j.foodchem.2014.08.012

Cited by 88 publications

(46 citation statements)

References 29 publications

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“…() reported that the TS of a gelatin–calcium carbonate composite film significantly increased with the increase of TGase concentration from 4 to 8 U g −1 protein. Our results are also in accordance with the tilapia scale gelatin film containing TGase (Weng & Zheng, ), where the TS of the tilapia scale gelatin film increased from 33.78 to 42.74 MPa as the concentration of TGase increased. This is mainly due to the formation of cross‐links in protein molecules (Weng & Zheng, ).…”

Section: Resultsmentioning

confidence: 97%

“…Our results are also in accordance with the tilapia scale gelatin film containing TGase (Weng & Zheng, ), where the TS of the tilapia scale gelatin film increased from 33.78 to 42.74 MPa as the concentration of TGase increased. This is mainly due to the formation of cross‐links in protein molecules (Weng & Zheng, ). Young's modulus also increased as the TGase concentration increased.…”

Section: Resultsmentioning

confidence: 99%

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Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

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Summary The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were obtained when 15 U transglutaminase g−1 JFP was added. The incorporation of WE affected the physical properties of the JFP films. The tensile strength (21.68–35.25 MPa), elongation at break (10.85–13.25%) and Young's modulus (920.18–1278.9 MPa) of the films increased as WE concentration increased from 0.5% to 1.5%. The thermal gravimetric analysis results revealed that the thermal stability of the JFP films increased with increasing concentrations of WE. The inhibition zones against Escherichia coli O157:H7 and Listeria monocytogenes and antioxidant activity also increased as the concentration of WE increased. Thus, antimicrobial and antioxidant JFP films could be prepared by the addition of WE.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Lee

Yang

et al. 2015

Int J of Food Sci Tech

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“…However, the extensive use of SPI films has been limited because of their low tensile strength, poor water resistance and moisture barrier properties [13,14,15]. Much effort has been expended to improve these properties through physical, chemical and combination modifications of SPI materials [16,17,18,19,20,21]. Generally, the increased tensile strength of modified SPI-based films has consistently resulted in decreased flexibility due to the restricted molecular motion of the SPI main polymer chain [19,22].…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of All-Biomass Soy Protein Isolate-Based Films Enhanced by Epoxy Castor Oil Acid Sodium and Hydroxypropyl Cellulose

Wang

Zhang

et al. 2016

Materials

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All-biomass soy protein-based films were prepared using soy protein isolate (SPI), glycerol, hydroxypropyl cellulose (HPC) and epoxy castor oil acid sodium (ECOS). The effect of the incorporated HPC and ECOS on the properties of the SPI film was investigated. The experimental results showed that the tensile strength of the resultant films increased from 2.84 MPa (control) to 4.04 MPa and the elongation at break increased by 22.7% when the SPI was modified with 2% HPC and 10% ECOS. The increased tensile strength resulted from the reaction between the ECOS and SPI, which was confirmed by attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), scanning electron microscopy (SEM) and X-ray diffraction analysis (XRD). It was found that ECOS and HPC effectively improved the performance of SPI-based films, which can provide a new method for preparing environmentally-friendly polymer films for a number of commercial applications.

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“…Gelatin consists of a heterogeneous peptide mixture of various molecular weights, and is a good food hydrocolloid and stabilizer used in food industry (Schrieber & Gareis, 2007). Physiochemical properties of gelatin can be modified by chemical and enzymatic cross-linking, for example, using glutaraldehyde (Matsuda, Iwata, Se, & Ikada, 1999) and TGase (Weng & Zheng, 2015). A recent study reports that if HRP, glucose oxidase, and glucose are used to induce cross-linking of bovine gelatin, the resultant cross-linked gelatin has better colloidal stabilization and gelation (Han & Zhao, 2016).…”

Section: Introductionmentioning

confidence: 99%

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

Song

Han

Zhao

2016

CyTA - Journal of Food

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Bovine gelatin was cross-linked using horseradish peroxidase, glucose oxidase, and glucose, and then used in the preparation of set-style skimmed yoghurt. Both bovine and cross-linked gelatins were added into yoghurt milk at 2 g/kg, whilst the yoghurt milk composed of table sugar of 60 g/kg was fermented by a commercial direct vat set starter at 42°C for 5 h. Yoghurt samples stored at 4°C for 1 and 7 d were assessed for their compositions and quality indices. In comparison with that contained bovine gelatin, the yoghurt contained cross-linked gelatin had similar chemical indices in terms of protein, reducing sugars, and total solids contents, but exhibited lower syneresis, larger hysteresis loop area, higher apparent viscosity, elastic and viscous moduli, and improved microstructure. Cross-linked gelatin could delay yoghurt post-acidification slightly. Cross-linked gelatin was thus proved to be a potential stabilizer better than bovine gelatin to improve the quality of setstyle skimmed yoghurt.Atributos cualitativos del preparado de yogur desnatado afectado por la adición de gelatina bovina reticulada RESUMEN Se reticuló gelatina bovina utilizando peroxidasa de rábano picante, glucosa oxidasa y glucosa, después se utilizó en la elaboración de preparado de yogur desnatado. Las dos gelatinas bovina y reticulada se añadieron a la leche para yogur a 2 g/kg, mientras que la leche para yogur compuesta de azúcar común de 60 g/kg se fermentó mediante un iniciador comercial directo a 42°C durante 5 h. A las muestras de yogur que se almacenaron a 4°C durante 1 y 7 días se les examinó sus composiciones e índices de calidad. En comparación con el que contenía gelatina bovina, el yogur que contenía gelatina reticulada obtuvo unos índices químicos similares en términos proteínicos, reducción de azúcares y contenido total de sólidos, aunque exhibió una menor sinéresis, una mayor área de ciclos de histéresis, una mayor viscosidad aparente, módulos de elasticidad y viscosos, además de una microestructura mejorada. La gelatina reticulada podría retrasar ligeramente la postacidificación del yogur. Además, se comprobó que la gelatina reticulada es un potencial estabilizador mejor que la gelatina bovina para mejorar la calidad del preparado de yogur desnatado. ARTICLE HISTORY

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Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate

Cited by 88 publications

References 29 publications

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Preparation and Characterization of All-Biomass Soy Protein Isolate-Based Films Enhanced by Epoxy Castor Oil Acid Sodium and Hydroxypropyl Cellulose

Quality attributes of set-style skimmed yoghurt affected by the addition of a cross-linked bovine gelatin

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