Chitosan−Whey Protein Edible Films Produced in the Absence or Presence of Transglutaminase:  Analysis of Their Mechanical and Barrier Properties

• Published in: Biomacromolecules Vol. 7; no. 3; pp. 744 - 749
• Main Authors: Di Pierro, Prospero, Chico, Belkis, Villalonga, Reynaldo, Mariniello, Loredana, Damiao, Angelo E, Masi, Paolo, Porta, Raffaele
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01-03-2006
• Subjects: Applied sciences; Biocompatible Materials - chemistry; Biodegradation, Environmental; Carbon Dioxide; Chitosan - chemistry; Electrophoresis, Polyacrylamide Gel; Exact sciences and technology; Food; Hydrogen-Ion Concentration; Macromolecular Substances - chemistry; Materials Testing; Milk Proteins - chemistry; Natural polymers; Oxygen - chemistry; Physicochemistry of polymers; Proteins; Starch and polysaccharides; Stress, Mechanical; Transglutaminases - chemistry; Whey Proteins; Biological properties; Transport properties; Polymer blends; Property composition relationship; Enzyme; Biodegradability; Transferases; Mechanical properties; Crosslinking; Tensile property; Experimental study; Aminoacyltransferases; Gas permeability; Steam permeability; Edible film; Linear polymer; Crosslinked polymer; Enzymatic digestion; Oside polymer; Chitosan; Manufacturing; Protein-glutamine γ-glutamyltransferase; Whey protein; Enzymatic reaction
• ISSN: 1525-7797; 1526-4602
• DOI: 10.1021/bm050661u

Chitosan−whey protein edible films with different protein concentrations were prepared in the absence or presence of microbial transglutaminase as cross-linking agent. The films prepared in the presence of the enzyme showed low solubility at a wide range of pH, a lower degree of swelling, and good biodegradability following protease treatments. The presence of transglutaminase induced also an enhancement in film mechanical resistance and a reduction in their deformability. Finally, the barrier efficiency toward oxygen and carbon dioxide was found to be markedly improved in the cross-linked films which showed also a lower permeability to water vapor. Some potential practical applications of transglutaminase-treated chitosan−whey protein films are suggested.