Transglutaminase-catalyzed preparation of chitosan-ovalbumin films

Enzyme and Microbial Technology

Volumn 40, Issue 3, 2007, Pages 437-441

  Di Pierro, Prospero ^a   Chico, Belkis ^b   Villalonga, Reynaldo ^b   Mariniello, Loredana ^a   Masi, Paolo ^a   Porta, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF MATANZAS   (Cuba)

Author keywords

Chitosan; Edible films; Egg white proteins; Mechanical strength; Permeability; Transglutaminase

Indexed keywords

CROSSLINKING; HYDROLYSIS; PH EFFECTS; POLYSACCHARIDES; PROTEINS; STRENGTH OF MATERIALS; VAPORS;

CHITOSAN; EDIBLE FILMS; EGG WHITE PROTEINS; TRANSGLUTAMINASE;

THIN FILMS;

CHITOSAN; OVALBUMIN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; TRYPSIN;

ARTICLE; CROSS LINKING; ENZYME MECHANISM; FILM; HYDROLYSIS; PH; SOLUBILITY; SWELLING; WATER VAPOR;

EID: 33846238126     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2006.07.017     Document Type: Article

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