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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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Bibliographic Details
Published in:Biomacromolecules 2006-03, Vol.7 (3), p.744-749
Main Authors: Di Pierro, Prospero, Chico, Belkis, Villalonga, Reynaldo, Mariniello, Loredana, Damiao, Angelo E, Masi, Paolo, Porta, Raffaele
Format: Article
Language:English
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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.
ISSN:1525-7797
1526-4602
DOI:10.1021/bm050661u