Journal of South China University of Technology (Natural Science Edition) ›› 2006, Vol. 34 ›› Issue (8): 110-115.

• Food Science & Technology • Previous Articles     Next Articles

Efect of Transglutaminase on Properties of Cast Films from Food Proteins

Jiang Yan  Wen Qi-biao  Tang Chuan-he  Yang Xiao-quan   

  1. School of Usht Industry and Food Sciences,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China
  • Received:2005-09-06 Online:2006-08-25 Published:2006-08-25
  • Contact: 姜燕(1973-)，女，博士生，主要从事食品科学研究 E-mail:cljy@163.com
  • About author:姜燕(1973-)，女，博士生，主要从事食品科学研究
  • Supported by:

    国家自然科学基金资助项目(20306008)

PDF

997

Abstract:

The effect of transglutaminase(TGase)treatment on the properties of the cast films from several food proteins including soy protein isolate(SPI),sodium caseinate (NaCN),gelatin,whey protein concentrate (WPC),wheat gluten(WG)and peanut protein isolate(PPI)were investigated.The results indicate that TGase treatment of the film-forming solutions significantly increases the tensile strengths of WG,SPI,NaCN and gelatin films respectively by 36.2% ,17.7% ,13.1% and 25.6% (P≤0.05),enhances the surface hydrophobicities of NaCN-SPI,WPC,WG and gelatin films respectively by 216.1% ,116.9% ,30.5% ,26.4% and 2.4% (P≤0.05),and results in the decrease in the water content,the total soluble matter and the transparency for all films.Also，it leads to an increase in the elongation at break by 16.3% ,72.6% and 172.3% respectively for gelatin,NaCN and WPC films,and a decrease in the elongation at break by 7.5% and 36.2% respectively for SPI and WG films.Moreover,a cross-linking induced by TGase iS finally confirm ed by SDS-PAGE analysis.

Key words: tranglutaminase, edible film, protein, film property