Transglutaminase cross-linked egg white protein films: Tensile properties and oxygen permeability

被引:71
作者
Lim, LT [1 ]
Mine, Y [1 ]
Tung, MA [1 ]
机构
[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
关键词
egg white proteins; edible films; tensile strength; oxygen permeability; transglutaminase;
D O I
10.1021/jf980567n
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A methodology for preparing biodegradable films from egg white proteins was developed in this study. Film formation was based on the partial denaturation of egg white proteins by a preheating treatment at pH 10.5, followed by enzymatic polymerization of the proteins at 50 degrees C, pH 8.2, using a Ca2+-independent microbial transglutaminase. SDS-PAGE confirmed the cross-linking of protein and showed that the polymerization reaction increased with increasing preheating temperature (from 60 to 80 degrees C) before the enzyme treatment. Films plasticized with higher glycerol content possessed higher equilibrium moisture content, indicating higher film hydrophilicity. The moisture sorption isotherms were well described by the GAB equation. Tensile properties of the films were dependent on relative humidity (RH) and glycerol content. Oxygen permeabilities of the films were low under low RH conditions but increased strongly as RH increased. Films with reduced glycerol content were better oxygen barriers but were more sensitive to RH variation.
引用
收藏
页码:4022 / 4029
页数:8
相关论文
共 49 条
[1]   Edible films made from gelatin, soluble starch and polyols .3. [J].
Arvanitoyannis, I ;
Psomiadou, E ;
Nakayama, A ;
Aiba, S ;
Yamamoto, N .
FOOD CHEMISTRY, 1997, 60 (04) :593-604
[2]  
ASTM E 104 85, 1985, ANN BOOK ASTM STAND
[3]   WATER-VAPOR PERMEABILITY OF CASEINATE-BASED EDIBLE FILMS AS AFFECTED BY PH, CALCIUM CROSS-LINKING AND LIPID-CONTENT [J].
AVENABUSTILLOS, RJ ;
KROCHTA, JM .
JOURNAL OF FOOD SCIENCE, 1993, 58 (04) :904-907
[4]  
BROWN GL, 1980, ACS SYM SER, P440
[5]  
BROWN WE, 1992, PLASTICS FOOD PACKAG, P298
[6]   Polymerization of beta-lactoglobulin and bovine serum albumin at oil-water interfaces in emulsions by transglutaminase [J].
Chanyongvorakul, Y ;
Matsumura, Y ;
Sawa, A ;
Nio, N ;
Mori, T .
FOOD HYDROCOLLOIDS, 1997, 11 (04) :449-455
[7]  
Cochran W.G., 1992, Experimental designs
[8]   EFFECT OF STRUCTURE ON THE TEMPERATURE-DEPENDENCE OF GAS-TRANSPORT AND SORPTION IN A SERIES OF POLYCARBONATES [J].
COSTELLO, LM ;
KOROS, WJ .
JOURNAL OF POLYMER SCIENCE PART B-POLYMER PHYSICS, 1994, 32 (04) :701-713
[9]  
COWIE JMG, 1991, POLYM CHEM PHYSICS M, P255
[10]   Rheology of milk protein gels and protein-stabilized emulsion gels cross-linked with transglutaminase [J].
Dickinson, E ;
Yamamoto, Y .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (06) :1371-1377