Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein

Mahmoud, Reyad; Savello, P. A.

doi:10.3168/jds.s0022-0302(93)77320-8

Cited by 86 publications

(58 citation statements)

References 5 publications

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“…Whey protein films also have been prepared by cross-linking with transglutaminase (181,182). Such films were insoluble in sodium dodecyl sulfate and in -mercaptoethanol but digestible by proteolytic enzymes (182). High cost and limited availability restrict transglutaminase use for cross-linking protein coatings.…”

Section: Improvement Of Protein Film Propertiesmentioning

confidence: 99%

“…Water-insoluble casein films of high tensile strength were obtained by cross-linking with transglutaminase (180). Whey protein films also have been prepared by cross-linking with transglutaminase (181,182). Such films were insoluble in sodium dodecyl sulfate and in -mercaptoethanol but digestible by proteolytic enzymes (182).…”

Section: Improvement Of Protein Film Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

Gennadios

Hanna

Kurth

1997

LWT - Food Science and Technology

415

204

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Section: Improvement Of Protein Film Propertiesmentioning

confidence: 99%

Section: Improvement Of Protein Film Propertiesmentioning

confidence: 99%

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

Gennadios

Hanna

Kurth

1997

LWT - Food Science and Technology

415

204

View full text Add to dashboard Cite

“…Therefore film formulations comprise a polymer with high molecular weight, in this case a protein, a plasticizer and a solvent. Compatibility of all components directly influences film properties [83,84].…”

Section: Wet Coatingmentioning

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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“…22 Both covalent polymerization and noncovalent aggregation will result in changes in mechanical properties of cast protein films. The improvement of TS of cast films by crosslinking within film structures, or formation of high molecular weight biopolymers using MTGase or guinea pig liver TGase has been widely observed in many previous literatures, e.g., for whey proteins, 23 demidated gluten, 8 soy proteins. 9,10 However, it should be kept in mind that the enzymatically induced protein aggregation accompanying the covalent polymerization would impair the mechanical properties of cast films, 10 which is often neglected in many previous literatures.…”

mentioning

confidence: 98%

Properties of transglutaminase‐treated red bean protein films

Tang

Xiao

Chen

et al. 2011

J of Applied Polymer Sci

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The effects of microbial transglutaminase (MTGase) treatment at various enzyme concentrations (4-40 U g À1 ) on the properties of cast films from red bean protein isolate were investigated. The evaluated properties included mechanical properties (tensile strength, TS and elongation at break, EB), surface hydrophobicity (H s ), moisture content (MC), total soluble matter (TSM), water vapor transmission rate (WVTR) and permeability (WVP), as well as transparency. The results indicated that the TS and EB, and TSM were greatly improved by the MTGase treatment at low enzyme concentrations of 4-10 U g À1 , but considerably impaired at higher concentrations 20-40 U g À1 . The MTGase treatment also significantly increased the H s , but decreased MC and WVTR, but the changes were independent of the applied enzyme concentration. The MTGase treatment progressively decreased the moisture loss during the drying of film-forming solutions, upon the increase in enzyme concentration. The protein solubility analyses in various solvents indicated that the contribution of covalent linkages to film network formation progressively increased upon the increase in enzyme concentration. The results suggest that the modifications of the properties of cast films are closely associated with the extent of MTGase-induced covalent polymerization and/or aggregation.

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Solubility and Hydrolyzability of Films Produced by Transglutaminase Catalytic Crosslinking of Whey Protein

Cited by 86 publications

References 5 publications

Application of Edible Coatings on Meats, Poultry and Seafoods: A Review

Application of Edible Coatings on Meats, Poultry and Seafoods: A 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

Properties of transglutaminase‐treated red bean protein films

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