Linear Deflection of Laminated Composite Plates using Dynamic Relaxation Method

Effect of transglutaminase on mechanical and barrier properties of edible films made from soybeen and why protein isolate

“…These results are in agreement with the results found by (12), in the study that she conducted on whey proteins, where she noticed a decrease in WVP in the presence of the enzyme TGase. The reason may be attributed to the fact that the addition of the enzyme increases the content of the dry matter in the films through the cross-linking provided by the enzyme directly affects the reduction of the ability of proteins to bind and retain water through sharing and linking between the amino groups, especially when the amino acid lysine is present, and this linkage makes the opportunity impossible Available to link amino acids with water through hydrogen bonding (27), which leads to a decrease in the watercarrying capacity of the films, thus reducing the thickness of the film and improving the permeability of the edible films.…”