Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment

Tang, Chuan-He; Jiang, Yan

doi:10.1016/j.foodres.2006.09.010

Cited by 76 publications

(38 citation statements)

References 21 publications

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“…The addition of 2% xylose increases surface hydrophobicity by about 2.5 times comparatively to H 0 for the sample without xylose, and the addition of 5% xylose increases this value by 2.7 times. Almost similar trend in surface hydrophobicity was reported in soy protein lm crosslinking with transglutaminase 18 and glucomannan. 9 The observed increase may be attributed to the partial unfolding of protein molecules during the xylose-modied PPI preparation.…”

Section: Resultssupporting

confidence: 78%

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Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

et al. 2017

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Films based on xylose and peanut protein isolate (PPI) were prepared by solution casting. The effects of xylose content (1%, 2%, 5%, 10%, 20% PPI, w/w) on the structure and mechanical properties of PPIxylose (PPI-X) film were systematically investigated. The xylose-modified PPI was firstly prepared by crosslinking and modifying of peanut isolated protein with xylose. The degree of glycosylation and surface hydrophobicity significantly increased from 5.6% to 10.9% and from 130.6 to 370.0, respectively, with the increase of the xylose content. Maillard reactions occurring between PPI and xylose were confirmed by Fourier transform infrared spectroscopy. Then the xylose-modified PPI was developed into films. PPI-X films showed markedly increased tensile strength (increased by 77%) and elongation (increased by 67%) and decreased solubility (from 96.6% to 43.4%) compared to PPI films, suggesting that the incorporation of xylose could markedly enhance the mechanical properties and the water resistance of films. This property improvement was correlated to the increased protein surface hydrophobicity and sulfhydryl group content with the addition of xylose. No significant differences were detected among L*, a*, b* colour values of all films (P > 0.05). The scanning electron microscope images of the PPI-X film showed that the addition of xylose up to 10% produced a more homogeneous and denser structure. Finally, the improvement mechanism of the PPI-X film was proposed.

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Section: Resultssupporting

confidence: 78%

“…15 Generally, protein lms with higher surface hydrophobicity have a better potential to overcome the problem of lm solubility and hygroscopy. 18 The index of H 0 for PPI-X power was determined by the uorescence emission spectra of ANS. As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

et al. 2017

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“…Consequently, the improvement in the contact angle after sonication could be attributed to the domination of surface functionality of the nanoparticles compared to the pure WPI film. Generally, protein films with higher contact angles exhibit a higher surface hydrophobicity (Tang and Jiang, 2007). The contact angles decreased with an increase in measurement time from 60 s to 300 s irrespective of sonication level and nanoparticle loading (Fig.…”

Section: Surface Wettabilitymentioning

confidence: 86%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety. AbstractWhey protein isolate (WPI) films embedded with TiO 2 @@SiO 2 (porous silica (SiO 2 ) coated titania (TiO 2 )) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO 2 @@SiO 2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety.

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“…Surface hydrophobicity of whey protein concentrate films could also be significantly increased by treatment with microbial transglutaminase, suggesting that moderate cross-linking can result in exposure of hydrophobic groups within the protein structure [157].…”

Section: Surfacementioning

confidence: 99%

“…Sanchez and others studied the effect of different plasticizers (five polyols of the ethylene glycol series and glycerol) on the surface properties of wheat gliadin films, showing high hydrophobicity but no influence of the plasticizers used [157,196] significantly increased (p < 0.01) the contact angle values and therewith surface hydrophilicity of wheat gluten films by microbial transglutaminase treatment.…”

Section: Surface Propertiesmentioning

confidence: 99%

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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Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment

Cited by 76 publications

References 21 publications

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Effect of xylose on the structural and physicochemical properties of peanut isolated protein based films

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

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

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