Effect of transglutaminase treatment on the properties of cast films of soy protein isolates

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

doi:10.1016/j.jbiotec.2005.06.020

Cited by 131 publications

(102 citation statements)

References 33 publications

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“…All other used cross-linkers did not affect film barrier properties. Using microbial transglutaminase as cross-linking agent, [212] also found no significantly differences (p > 0.05) in water vapor transmission rates by enzymatic treatment.…”

Section: Barrier Propertiesmentioning

confidence: 84%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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Abstract:There is increasing research towards the substitution of petrochemicals by sustainable components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety of crop sources and most promisingly from waste streams generated during their processing by the agro food industry. Among those, proteins of different types such as whey, casein, gelatin, wheat gluten, soy protein or zein present a potential beyond the food and feed industry for the application in packaging. The general protein hydrophilicity promotes a good compatibility to polar surfaces, such as paper, and a good barrier to apolar gases, such as oxygen and carbon dioxide. The present review deals with the development of protein-based coatings and films. It includes relevant discussion for application in paper or board products, as well as an outlook on its future industrial potential. Proteins with suitable functionalities as food packaging materials are described as well as the different technologies for processing the coatings and the current state of the art about the coating formulations for selectively modulating barrier, mechanical, surface and end of life properties. Some insights onto regulations about packaging use, end of life and perspectives of such natural coating for decreasing the environmental impact of packages are given.

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Section: Barrier Propertiesmentioning

confidence: 84%

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

et al. 2015

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“…Cojazzi, Panzavolta, Rubini & Roveri, 2001;Hernandez-Munoz, Villalobos & Chiralt, 2004;Lai & Chiang, 2006;Tang, Jiang, Wen & Yang, 2005), and even inorganic particles (Sinha Ray & Okamoto, 2003;Sorrentino, Gorrasi & Vittoria, 2007) to fulfil a number of specific functional requirements (moisture barrier and gas barrier features, water or lipid solubility, colour and appearance, as well as mechanical and rheological 10 attributes) so as to obtain properties, as far as possible, similar to those of nonbiodegradable plastics.…”

mentioning

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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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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“…On the other hand, the addition of a hydrophilic component as plasticizer favors adsorption and desorption of water molecules, increasing the permeability of films obtained from hydrocolloids. Studies of sorbitol added as a plasticizer have shown that permeability to water vapor may increase because of its hydrophilicity, and mask the effect of cross-linking induced by MTgase (Kim, 2005;Tang et al, 2005).…”

Section: Water Vapor Permeabilitymentioning

confidence: 99%

The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

Alvarado¹,

Sandoval²,

Palos³

et al. 2015

Food Sci. Technol

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Composite films of chitosan, fish gelatin and microbial transglutaminase (MTgase) were developed. Films were produced by the casting method and dried at room temperature for 30 h, conditioned for 7 days at 30 °C at a relative humidity (RH) from 11 to 90%, and characterized. Chitosan:fish gelatin films in different proportions (100:0, 75:25, 50:50) with MTgase, were subjected to tensile properties and water vapor transmission (WVT) testing. The results showed that tensile strength decreased with an increase in RH and with an increase in gelatin content. Percent of elongation also increased with increasing RH and gelatin concentration. Water vapor transmission showed an increase proportional to an increase in RH with the presence of gelatin being unfavorable for reducing WVT. Results in this work allowed studying the effect of relative humidity on tensile and water vapor properties of chitosan and fish gelatin films.Keywords: biodegradable films; tensile and water vapor properties; enzymatic cross-linking.Practical Application: Assessment of tensile and water vapor properties of biopolymeric films made from chitosan and gelatin.

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Effect of transglutaminase treatment on the properties of cast films of soy protein isolates

Cited by 131 publications

References 33 publications

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review

Fish gelatin: a renewable material for developing active biodegradable films

The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films

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