The water vapour permeability, mechanical properties and solubility of fish gelatin-chitosan films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) and plasticized with glycerol

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 295-300

  Kołodziejska, Ilona ^a   Piotrowska, Barbara ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

1 Ethyl 3 (3 dimethylaminopropyl) carbodiimide; Crosslinking; Fish gelatin chitosan films; Glycerol; Mechanical properties; Transglutaminase; Water vapour permeability (WVP)

Indexed keywords

1 (3 DIMETHYLAMINOPROPYL) 3 ETHYLCARBODIIMIDE; BUFFER; CHITOSAN; GELATIN; GLYCEROL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CROSS LINKING; ENZYME SUBSTRATE; FILM; FISH; NONHUMAN; PERMEABILITY; PH; SOLUBILITY; TENSILE STRENGTH; WATER VAPOR; WATER VAPOR PERMEABILITY;

EID: 33846927935     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.049     Document Type: Article

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