Chitosan-Whey Protein Edible Films Produced in the Absence or Presence of Transglutaminase: Analysis of Their Mechanical and Barrier Properties
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 b...
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| Published in: | Biomacromolecules Vol. 7; no. 3; pp. 744 - 749 |
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| Main Authors: | , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
01-01-2006
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| Online Access: | Get full text |
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| Summary: | 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. |
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| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 content type line 23 ObjectType-Feature-2 |
| ISSN: | 1525-7797 1526-4602 |
| DOI: | 10.1021/bm050661uPII:S1525-7797(05)00661-6 |