Edible protein films: Properties enhancement

International Food Research Journal

Volumn 16, Issue 1, 2009, Pages

  Bourtoom, T ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Chemical treatment; Edible protein films; Enzymatic treatment; Hydrophobic combination; Irradiation; Properties enhancement

Indexed keywords

EID: 59949105772     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (63)

1. Anker, M., Berntsen, J., Hermansson, A.-M. and Stading, M. 2002. Improved water vapor barrier of whey protein films by addition of an acetylated monoglyceride. Innovative Food Science and Emerging Technologies 3: 81-92.
2. Avena-Bustillos, R. J. and Krochta, J. M. 1993. Water vapor permeability of caseinate-based edible films as affected by pH, calcium cross-linking and lipid content. Journal of Food Science 58: 904-907.
3. Babin, H. and Dickinson, E. 2001. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin. Food Hydocolloids 15: 271-276.
4. Bain, W. M., Circle, S. J. and Olson, R. A. 1961. Isolated soy proteins for paper coating from a manufacturer's view point. In Silvernail, L. H. and Bain, W. M. (Eds). Synthetic and protein adhesives for paper coating, TAPPI Monograph No. 22, New York: TAPPI.
5. Banerjee, R. and Chen, H. 1995. Functional properties of edible films using whey protein concentrate. Journal of Dairy Science 78: 1673-1683.
6. Berntsen, J. 2000. Improved water vapor barrier of whey protein films. Diploma thesis, Chalmers University of Technology, Sweden.
7. Bertan, L. C., Tanada- Palmu, P. S., Siani, A. C. and Grosso, C. R. F. 2005. Effect of fatty acids and 'Brazilian elemi' on composite films based on gelatin. Food Hydrocolloids 19:73-82.
8. Blass, J., Bizzini, B. and Raynaud, M. 1965. Mechanism of detoxication by formol. Comptes Rendus 261: 1448-1449.
9. Bradenburg, A. H., Weller, C. L. and Testin, R. F. 1993. Edible films and coatins from soy protein. Journal of Food Science 58: 1086-1089.
10. Brault, D., DAprano, G. and Lacroix, M. 1997. Formation off re- standing sterilised edible films from irradiated caseinates. Journal of Agricultural and Food Chemistry 45: 2964-2969.
11. Cheftel, J. C., Cuq, J. L. and Lorient, D. 1985. Amino acids, peptides, and proteins. In Fennema, O.R. (Ed.), Food Chemistry, p. 279-343. New York: Marcel Dekker.
12. Cho, Y. and Song, K. B. 2000. Effect of g-irradiation on the molecular properties of BSA and b-lactoglobulin. Journal of Biochemistry Molecular Biology 33: 133-137.
13. Cuq, B., Aymard, C., Cuq, J. L. and Guilbert, S. 1995. Edible packaging films based on fish myofibrillar proteins: formulation and functional properties. Journal of Food Science 60: 369-1374.
14. Debeaufort, F. and Voilley, A. Z. 1995. Effect of surfactants and drying rate on barrier properties of emulsified films. International Journal of Food Science and Technology 30:183-190.
15. De Jong, G. A. H. and Koppelman, S. J. 2002. Transglutaminase catalyzed reactions: impact on food applications. Journal of Food Science 67: 2798-2806.
16. Filali-Mouhim, A., Audette, M., St-Louis, M., Thauvette, L., Denoroy, L., Penin, F., Chen, X., Rouleau, N., Le, C. J., Rossier, J., Potier, M. and Le, M. M. 1997. Lysozyme fragmentation induced by g-radiolysis. International Journal of Radiation Biology 72: 63-70.
17. Fraenkel- Conrat, H. and Olcott, H. S. 1948a. Reaction of formaldehyde with proteins. VI. Cross-linking of amino groups with phenol, imidazol, or indole groups. Journal of Biological Chemistry 174: 827-843.
18. Fraenkel-Conrat, H. and Olcott, H. S. 1948b. Reaction of formaldehyde with proteins. V. Cross-linking between amino and primary amide or guanidyl groups. Journal of the American Chemical Society 70: 2673-2684.
19. Galietta, G., di Gioia, L., Guilbert, S. and Cuq, B. 1998. Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and cross-linking agents. Journal of Dairy Science 81: 3123-3130.
20. Garrison, W. M., 1987. Reaction mechanism in the radiolysis of peptides, polypeptides, and proteins. Chemical Review, 87 381-398.
21. Gennadios, A., McHugh, T. H., Weller, C. L. and Krochta, J. M. 1993. Edible coating and films based on protein. In Krochta, J. M., Baldwin, E. A. and Niperos- Carriedo, M. O. (Eds). Edible coatings and films to improve food quality, p. 201-277. Lancaster, Basel: Technomic Publishing.
22. Gennadios, A. and Weller, C. L. 1990. Edible films and coating from wheat and corn proteins. Food Technology 44: 63-69.
23. Gontard, N., Duchez, C., Cuq, J.-L. and Guilbert, S. 1994. Edible composite films of wheat and lipids: Water vapour permeability and other physical properties. International Journal of Food Science and Technology 29:39-50.
24. Gueguen, J, Viroben, G, Noireaux, P. and Subirade, M. 1998. Influence of plasticizers and treatments on the properties of films from pea protein. Industrial Crops and Products an International Journal 7:149-57.
25. Guilbert, S. 1986. Technology and application of edible protective films. In Mathlouthi, M. (Ed.), Food packaging and preservation: theory and practice, p. 371-394.Essex: Elsevier.
26. Han, X. Q. and Damodaran, S. 1996. Thermodynamic compatibility of substrate protein affects their cross- linking by transglutaminase. Journal Agricultural and Food Chemistry 44: 1211-1217.
27. Hernandez-Mun, P., Villalobos, R. and Chiralt, A. 2004. Effect of cross-linking using aldehydes on properties of glutenin-rich films. Food Hydrocolloids 18: 403-411.
28. Lacroixa, M., Le, T. C., Ouattara, B., Yu, H., Letndre, M., Sabato, S. F., Mateescu, M. A. and Patterson, G. 2002. Use of y-irradiation to produce films from whey, casein and soya proteins: structure and functional characteristics. Radiation Physics and Chemistry 63: 827-832.
29. Larre, C., Desserme, J., Barbot, J. and Gueguen, J. 2000. Properties of deamidated gluten films enzymatically cross-linked. Journal of Agricultural and Food Chemistry 48: 5444-5449.
30. Lee, M., Lee, S. and Song, K. B. 2004. Effect of y-irradiation on the physicochemical properties of soy protein isolates films. Radiation Physics and Chemistry 72: 35-40.
31. Lee, S. L., Lee, M. S. and Song, K. B. 2005. Effect of gamma-irradiation on the physicochemical properties of glutenilms. Food Chemistry 92: 621-625.
32. Kester, J. J. and Fennema, O. R. 1986. Edible films and coatings: A review. Food Technology 40: 47-59.
33. Koelsch, C. Z. 1994. Edible water vapor barriers: properties and promise. Trends in Food Science and Technology 5: 76-81.
34. Krochta, J. M. and De Mulder-Johnston, C. D. 1997. Edible and biodegradable polymer films: challenges and opportunities. Food Technology 51: 61-74.
35. Mahmoud, R. and Savello, P. A. 1993. Solubility and hydrolyzability of films produced by transglutaminase catalytic crosslinking of whey protein. Journal of Dairy Science 76: 29-35.
36. Marquie, C. 2001. Chemical reactions in cottonseed protein cross-linking by formaldehyde, glutaraldehyde, and glyoxal for the formation of protein films with enhanced mechanical properties. Journal of Agricultural and Food Chemistry 49: 4676-4681.
37. McHugh, T. H. and Krochta, J. M. 1994a. Water vapor permeability properties of edible whey protein-lipid emulsion films. JAOCS 71:307-312.
38. McHugh, T. H. and Krochta, J. M.1994b. Dispersed phase particle size effects on water vapor permeability of whey protein-beeswax edible emulsion films. Journal of Food Processing and Preservation 18: 173-188.
39. Morillon, V., Debeaufort, F., Bond, G., Capelle, M. and Voilley, A. 2002. Factors affecting the moisture permeability of lipid-based edible films: A review. Critical Reviews in Food Science and Nutrition 42: 67-89.
40. Murray, D. G., Luft, L. and Low, D. E. 1973. Corn starch hydrolysates. Food Technology 27: 32-39.
41. Nelson, K. L. and Fennema, O. R. 1991. Methylcellulose films to prevent lipid migration in confectionery products. Journal of Food Science 56: 504-509.
42. Oh, J. H., Wang, B., Field, P. D. and Aglan, H. A. 2004. Characteristics of edible films made from dairy proteins and zein hydrolysates crosslinked with transglutaminase. International Journal of Food Science and Technology 39: 287-294.
43. Orliac, O., Rouilly, A., Silvestre, F. and Rigal, L. 2002. Effect of additives on the mechanical properties, hydrophobicity and water uptake of thermo-moulded films produced from sunflower protein isolate. Polymer 43: 5417-5425.
44. Ouattara, B., Canh, L. T., Vachon, C., Mateescu, M.A. and Lacroix, M. 2002. Use of y-irradiation cross-linking to improve the water vapor permeability and the chemical stability of milk protein films. Radiation Physics and Chemistry 63: 821-825.
45. Ou, S., Wang, Y., Tang, S., Huang, C. and Jackson, M. G. 2005. Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering 70: 205-210.
46. Park, J. W., Testin, R. F., Park, H. J., Vergano, P. J. and Weller, C. L. 1994. Fatty acid concentration effect on tensile strength, elongation, and water vapor permeability of laminated edible films. Journal of Food Science 59: 916-919.
47. Perez-Gago, M. B. and Krochta, J. M. 1999. Water vapor permeability of whey protein emulsion films as affected by pH. Journal of Food Science 64: 695-698.
48. Perez- Gago, M. B. and Krochta, J. M. 2001. Lipid particle size effect on water vapor permeability and mechanical properties of whey protein/ beeswax emulsion films. Journal of Agricultural and Food Chemistry 49: 996-1002.
49. Rhim, J. W., Gennadios, A., Fu, D., Weller, C. L. and Hanna, M. A. 1999. Properties of ultraviolet irradiated protein films. LWT- Food Science and Technology 32: 129-133.
50. Sakamoto, H., Kumazama, Y., and Motoki, M. 1994. Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions. Journal of Food Science 59: 866-871.
51. Schuessler, H. and Schilling, K. 1984. Oxygen effect in the radiolysis of proteins. International Journal of Radiation Biology 45: 267-281.
52. Seguro, K., Kumazawa, Y., Kuraishi, C., Sakamoto, H. and Motoki, M. 1996. The epsilon-(gamma-glutamyl) lysine moiety in cross-linked casein is an available source of lysine for rats. Journal of Nutrition 126: 2557-2562.
53. Shellammer, T. H. and Krochta, J. M. 1997. Whey protein emulsion performance as affected by lipid type and amount. Journal of Food Science 62: 390-394.
54. Shih, F. F. 1994. Interaction of soy isolate with polysaccharide and its effect on the properties. Journal of American Oil Chemistry Society 71: 1281-1285.
55. Stuchell, Y. M. and Krochta, J. M. 1994. Enzymatic treatments and thermal effects on edible soy protein films. Journal of Food Science 59: 1332-1337.
56. Tae, H. J. 1983. Bifunctional reagents. Methods in Enzymology 91: 580-609.
57. Ukai, N. Y., Shingo, I., Kurume, T. T. and Fukuoka, K. M. 1976. Preservation of agricultural products, U.S. Patent, 3,997,674. December, 14.
58. Vachon, C., Yu, H. L., Yefsah, R., Alain, R., St-Gelais, D. and Lacroix, M. 2000. Mechanical and structural properties of milk protein edible films cross-linked by heating and gamma irradiation. Journal of Agricultural and Food Chemistry 48: 3202-3209.
59. Weller, C. L., Gennadios, A. and Saraiva, R. A.1998. Edible bilayer films from zein and grain sorghum wax or carnauba wax. LWT- Food Science and Technology 31: 279-285.
60. Yamada, K., Takahahi, H. and Noguchi, A. 1995. Improved water resistance in edible zein films and composites for biodegradable food packaging. International Journal of Food Science and Technology 30: 599-608.
61. Yee, V. C., Pedersen, L. C., Trong, I. L., Bishop, P. D., Stenkamp, R. E. and Teller, C. C. 1994. Three- dimensional structure of a transglutaminase: Human blood coagulation factor XIII. Procedure National Academy Science 91: 7296-7300.
62. Yildirim, M., Hettiarachchy, N. S. and Kalapathy, U. 1996. Properties of biopolymers from cross-linking whey protein isolate and soybean 11s globulin. Journal of Food Science 61: 1129-1131.
63. Yokoyama, K., Nio, N. and Kikuchi, Y. 2004. Properties and applications of microbial transglutaminase. Applied Microbiology and Biotechnology 64: 447-454.