Preparation and Characterization of Bioplastics from Grass Pea Flour Cast in the Presence of Microbial Transglutaminase

Abstract

The aim of this work was to prepare bioplastics from renewable and biodegradable molecules. In particular, the bioplastics were produced by using as biopolymer source the grass pea (Lathyrus sativus L.) flour, the proteins of which were structurally modified by means of microbial transglutaminase, an enzyme able to catalyze isopeptide bonds between glutamines and lysines. We analyzed, by means of Zeta-potential, the flour suspension with the aim to choose which pH is more stable for the production of film-forming solutions. The bioplastics were produced by casting and they were characterized according to several technological properties. Optical analysis demonstrated that films cast in the presence of the microbial enzyme are more transparent compared to the untreated ones. Moreover, the visualization by Scanning Electron Microscopy demonstrated that the enzyme-modified films possessed a more compact and homogeneous structure. Furthermore, the presence of microbial transglutaminase allowed to obtain film more mechanically resistant. Finally, digestion experiments under physiological conditions performed in order to obtain information useful for applying these novel biomaterials as carriers in the industrial field, indicated that the enzyme-treated coatings might allow the delivery of bioactive molecules in the gastro-intestinal tract.

Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

“…It is possible to note that a significant rate of digestibility of 250 kDa band present in TGase-treated FFS samples, was observed after 10 min pepsin incubation. Similar results were obtained studying digestibility of GPF-based bioplastics crosslinked by means of TGase [ 8 ]. Densitometry analysis results of 25 kDa (present in FFS samples not treated with the enzyme) confirmed what was observed by visual inspection, namely an higher digestibility rate already after 1 min pepsin incubation ( Figure 7 , Panel A).…”

“…GPF was obtained according to Giosafatto et al [ 8 ] and Al-Asmar et al [ 34 ], in particular, the seeds were milled by a laboratory blender LB 20ES (Waring Commercial, Torrington, CT, USA) and the obtained flour was treated with a 425-μm stainless steel sieve (Octagon Digital Endecotts Limited, London, UK). A total of 83 g of GPF (containing 24% w/w proteins) were dissolved in 1 L Milli-Q water and the solutions were shacked for 1 h. the pH was brought to 9.0 with 1-M NaOH followed by centrifugation at 12,096× g for 10 min.…”

“…It is characterized by resistance to both abiotic and biotic stresses [ 7 ]. GPF containing proteins were able to act as transglutaminase substrates, giving arise to novel bioplastics endowed with improved technological properties than the ones cast without the enzyme [ 8 , 9 , 10 ].…”

Powlekanie żywności – materiały, metody i zastosowanie w przemyśle spożywczym

“…Zastosowanie powłok jadalnych na produktach żywnościowych pozwala na zmniejszanie występowania na nich uszkodzeń mechanicznych, oddziaływań fizycznych, chemicznych i mikrobiologicznych. Prowadzone badania naukowe mają na celu wytworzenie materiałów biodegradowalnych i ograniczenie zużycia opakowań wytwarzanych z materiałów syntetycznych [22].…”

Improving the health quality of fried falafel (Middle Eastern food) by using transglutaminase and/or pectin coating

“…Due to the enzymatic cross-linking of milk proteins by TGase, yoghurt viscosity and yield stress were increased [11]. Moreover, TGase was successfully founded that is substrate for many proteins such as egg proteins [12], fish proteins [13], soy proteins [14,15], bitter vetch proteins [16], grass pea proteins [17].…”