Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay

Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review

“…Due to its unique structure and properties, this nanoclay has proven to be very effective in improving the mechanical properties of biopolymers by bearing a significant portion of the applied stress [ 293 , 294 ]. This has been confirmed by Kumar et al [ 295 , 296 ], who reported significant enhancements in the tensile strength, elongation at break, and water vapor permeability compared to regular SPI films and by Jin and Zhong [ 273 ] who further treated the film with MTGase. Chen and Zhang (2006) and Echeverria et al (2014) also reported similar results [ 297 , 298 ].…”

“…The resulting gels were free-standing, with an improved mechanical microstructure due to the higher crosslinking density achieved by the combined crosslinking techniques. MTGase was also reported to improve the functional performance of biodegradable nanocomposite materials such as montmorillonite (MMT) nanoclay intercalated with soy protein [ 273 ]. Lastly, Weng and Zheng [ 274 ] recently reported the formation of compact film network structures and increased film strength, improved water resistance properties, and better thermal stability when treating gelatin films with transglutaminase in the presence of soy protein isolate.…”

Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures

“…Tang et al found that MTGase treatment improves the rheological properties of SPI gels and promotes the formation of a denser, more homogeneous gelation network. Additionally, Jin et al reported that MTGase improves the elastic properties of SPI gelation. Similarly, MTGase improves the rheological properties, water‐holding capacity (WHC) and texture properties of WG gels .…”

Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase

“…This behavior indicates that at this pH value, lower swelling degrees are obtained when alginate is the predominant compound of the polymeric mixture, as well as when transglutaminase concentration is high. It is known that a higher concentration of transglutaminase promotes a higher crosslinking, leading to a lower swelling degree (Jin & Zhong, 2013). Table 3 ANOVA analysis for the experimental models describing water content (%wt), SD at pH 3 (%wt) and SD at pH 7 (%wt).…”