Study of combined effects of glycerol and transglutaminase on properties of gelatin films

Food Hydrocolloids

Volumn 65, Issue , 2017, Pages 1-9

  Liu, Fei ^a,b   Chiou, Bor Sen ^b   Avena Bustillos, Roberto J ^b   Zhang, Yuzhu ^b   Li, Yue ^a   McHugh, Tara H ^b   Zhong, Fang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cross linking; Gelatin films; Glycerol content; Mechanical properties; Transglutaminase

Indexed keywords

CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; ELASTIC MODULI; FOURIER TRANSFORM INFRARED SPECTROSCOPY; TENSILE STRENGTH; X RAY DIFFRACTION;

COMBINED EFFECT; CROSS LINKING; CROSS-LINKING DEGREE; GELATIN FILM; GLYCEROL CONTENT; MODIFIED FILM; PROPERTY; TRANSGLUTAMINASES; TRIPLE-HELIX CONTENTS; WATER SOLUBILITIES;

GLYCEROL;

EID: 85007133503     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.004     Document Type: Article

References (39)

1. Ahmad, M., Hani, N.M., Nirmal, N.P., Fazial, F.F., Mohtar, N.F., Romli, S.R., Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique. Progress in Organic Coatings 84 (2015), 115–127.
2. Al-Saadi, J.S., Shaker, K.A., Ustunol, Z., Effect of heat and transglutaminase on solubility of goat milk protein-based films. International Journal of Dairy Technology 67 (2014), 420–426.
3. Avena-Bustillos, R.J., Olsen, C.W., Olson, D.A., Chiou, B., Yee, E., Bechtel, P.J., et al. Water vapor permeability of mammalian and fish gelatin films. Journal of Food Science 71 (2006), E202–E207.
4. Badii, F., MacNaughtan, W., Mitchell, J.R., Farhat, I.A., The effect of drying temperature on physical properties of thin gelatin films. Drying Technology 32 (2013), 30–38.
5. Bandeira, S.F., da Silva, R.d.S.G., de Moura, J.M., de Almeida Pinto, L.A., Modified gelatin films from croaker skins: Effects of pH, and addition of glycerol and chitosan. Journal of Food Process Engineering 38 (2015), 613–620.
6. Bergo, P., Moraes, I.C.F., Sobral, P.J.A., Effects of plasticizer concentration and type on moisture content in gelatin films. Food Hydrocolloids 32 (2013), 412–415.
7. Biscarat, J., Charmette, C., Sanchez, J., Pochat-Bohatier, C., Preparation of dense gelatin membranes by combining temperature induced gelation and dry-casting. Journal of Membrane Science 473 (2015), 45–53.
8. Chen, S., Tang, L., Hao, G., Weng, W., Osako, K., Tanaka, M., Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins. Food Hydrocolloids 52 (2016), 573–580.
9. Coimbra, P., Gil, M.H., Figueiredo, M., Tailoring the properties of gelatin films for drug delivery applications: Influence of the chemical cross-linking method. International Journal of Biological Macromolecules 70 (2014), 10–19.
10. De Carvalho, R.A., Grosso, C.R.F., Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocolloids 18 (2004), 717–726.
11. Di Pierro, P., Rossi Marquez, G., Mariniello, L., Sorrentino, A., Villalonga, R., Porta, R., Effect of transglutaminase on the mechanical and barrier properties of whey protein/pectin films prepared at complexation pH. Journal of Agricultural and Food Chemistry 61 (2013), 4593–4598.
12. Dick, M., Costa, T.M., Gomaa, A., Subirade, M., Rios Ade, O., Flores, S.H., Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties. Carbohydrate Polymers 130 (2015), 198–205.
13. Giosafatto, C.V., Di Pierro, P., Gunning, P., Mackie, A., Porta, R., Mariniello, L., Characterization of citrus pectin edible films containing transglutaminase-modified phaseolin. Carbohydrate Polymers 106 (2014), 200–208.
14. Gómez-Guillén, M.C., Giménez, B., López-Caballero, M.E., Montero, M.P., Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25 (2011), 1813–1827.
15. Gopal, R., Park, J.S., Seo, C.H., Park, Y., Applications of circular dichroism for structural analysis of gelatin and antimicrobial peptides. International Journal of Molecular Sciences 13 (2012), 3229–3244.
16. Jus, S., Stachel, I., Fairhead, M., Meyer, M., Thöny-meyer, L., Guebitz, G.M., Enzymatic cross-linking of gelatine with laccase and tyrosinase. Biocatalysis and Biotransformation 30 (2012), 86–95.
17. Kieliszek, M., Misiewicz, A., Microbial transglutaminase and its application in the food industry. A review. Folia Microbiologica 59 (2014), 241–250.
18. Kołodziejska, I., Piotrowska, B., 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 103 (2007), 295–300.
19. Lim, L.-T., Mine, Y., Tung, M.A., Transglutaminase cross-linked egg white protein films: Tensile properties and oxygen permeability. Journal of Agricultural and Food Chemistry 46 (1998), 4022–4029.
20. Lim, L.-T., Mine, Y., Tung, M.A., Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content. Journal of Food Science 64 (1999), 616–622.
21. Liu, F., Majeed, H., Antoniou, J., Li, Y., Ma, Y., Yokoyama, W., et al. Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature. Food Hydrocolloids 58 (2016), 20–28.
22. Lukasik, K.V., Ludescher, R.D., Molecular mobility in water and glycerol plasticized cold-and hot-cast gelatin films. Food Hydrocolloids 20 (2006), 96–105.
23. Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., Properties of film from splendid squid (Loligo formosana) skin gelatin with various extraction temperatures. International Journal of Biological Macromolecules 51 (2012), 489–496.
24. Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., Kishimura, H., Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloids 29 (2012), 389–397.
25. Nuanmano, S., Prodpran, T., Benjakul, S., Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film. Food Hydrocolloids 47 (2015), 61–68.
26. Núñez-Flores, R., Giménez, B., Fernández-Martín, F., López-Caballero, M.E., Montero, M.P., Gómez-Guillén, M.C., Physical and functional characterization of active fish gelatin films incorporated with lignin. Food Hydrocolloids 30 (2013), 163–172.
27. Nur Hanani, Z.A., Roos, Y.H., Kerry, J.P., Use and application of gelatin as potential biodegradable packaging materials for food products. International Journal of Biological Macromolecules 71 (2014), 94–102.
28. Pena, C., de la Caba, K., Eceiza, A., Ruseckaite, R., Mondragon, I., Enhancing water repellence and mechanical properties of gelatin films by tannin addition. Bioresource Technology 101 (2010), 6836–6842.
29. Piotrowska, B., Sztuka, K., Kołodziejska, I., Dobrosielska, E., Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films. Food Hydrocolloids 22 (2008), 1362–1371.
30. Rub, M.A., Asiri, A.M., Khan, J.M., Khan, R.H., Kabir-ud, D., Interaction of gelatin with promethazine hydrochloride: Conductimetry, tensiometry and circular dichroism studies. Journal of Molecular Structure 1050 (2013), 35–42.
31. Sifuentes-Nieves, I., Rendón-Villalobos, R., Jiménez-Aparicio, A., Camacho-Díaz, B.H., Gutiérrez López, G.F., Solorza-Feria, J., Physical, physicochemical, mechanical, and structural characterization of films based on gelatin/glycerol and carbon nanotubes. International Journal of Polymer Science 2015 (2015), 1–8.
32. Staroszczyk, H., Pielichowska, J., Sztuka, K., Stangret, J., Kołodziejska, I., Molecular and structural characteristics of cod gelatin films modified with EDC and TGase. Food Chemistry 130 (2012), 335–343.
33. Tongnuanchan, P., Benjakul, S., Prodpran, T., Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants. Food Hydrocolloids 41 (2014), 33–43.
34. Tongnuanchan, P., Benjakul, S., Prodpran, T., Nilsuwan, K., Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties. Food Hydrocolloids 48 (2015), 248–259.
35. Vanin, F.M., Sobral, P.J.A., Menegalli, F.C., Carvalho, R.A., Habitante, A.M.Q.B., Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids 19 (2005), 899–907.
36. Wang, Y., Liu, A., Ye, R., Wang, W., Li, X., Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films. Food Chemistry 166 (2015), 414–422.
37. Weng, W., Zheng, H., Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate. Food Chemistry 169 (2015), 255–260.
38. Weng, W., Zheng, H., Su, W., Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH. Food Hydrocolloids 41 (2014), 19–26.
39. Yi, J.B., Kim, Y.T., Bae, H.J., Whiteside, W.S., Park, H.J., Influence of transglutaminase-induced cross-linking on properties of fish gelatin films. Journal of Food Science 71 (2006), E376–E383.