Chitosan-whey protein edible films produced in the absence or presence of transglutaminase: analysis of their mechanical and barrier properties.
Chitosan-whey protein edible films with different protein concentrations were prepared in the absence or presence of microbial transglutaminase as cross-linking agent. The films prepared in the presence of the enzyme showed low solubility at a wide range of pH, a lower degree of swelling, and good biodegradability following protease treatments. The presence of transglutaminase induced also an enhancement in film mechanical resistance and a reduction in their deformability. Finally, the barrier efficiency toward oxygen and carbon dioxide was found to be markedly improved in the cross-linked films which showed also a lower permeability to water vapor. Some potential practical applications of transglutaminase-treated chitosan-whey protein films are suggested.
Di Pierro
Prospero
P
Dipartimento di Scienza degli Alimenti, Universita' di Napoli Federico II, Parco Gussone 80055, Portici, Naples, Italy.
Chico
Belkis
B
Villalonga
Reynaldo
R
Mariniello
Loredana
L
Damiao
Angelo E
AE
Masi
Paolo
P
Porta
Raffaele
R
D001672:Biocompatible Materials / Q000737:chemistry; D001673:Biodegradation, Environmental; D002245:Carbon Dioxide; D048271:Chitosan / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005502:Food; D006863:Hydrogen-Ion Concentration; D046911:Macromolecular Substances / Q000737:chemistry; D008422:Materials Testing; D008894:Milk Proteins / Q000737:chemistry*; D010100:Oxygen / Q000737:chemistry; D013314:Stress, Mechanical; D011503:Transglutaminases / Q000737:chemistry*; D000067816:Whey Proteins
D001672:Biocompatible Materials; D046911:Macromolecular Substances; D008894:Milk Proteins; D000067816:Whey Proteins; D002245:Carbon Dioxide; D048271:Chitosan; D011503:Transglutaminases; D010100:Oxygen