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

Food Hydrocolloids - Tập 65 - Trang 1-9 - 2017
Fei Liu1,2, Bor-Sen Chiou2, Roberto J. Avena-Bustillos2, Yuzhu Zhang2, Yue Li1, Tara H. McHugh2, Fang Zhong1
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, People's Republic of China
2Western Regional Research Center, ARS, U.S. Department of Agriculture, Albany, CA, 94710, United States

Tài liệu tham khảo

Ahmad, 2015, Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique, Progress in Organic Coatings, 84, 115, 10.1016/j.porgcoat.2015.02.016 Al-Saadi, 2014, Effect of heat and transglutaminase on solubility of goat milk protein-based films, International Journal of Dairy Technology, 67, 420, 10.1111/1471-0307.12138 Avena-Bustillos, 2006, Water vapor permeability of mammalian and fish gelatin films, Journal of Food Science, 71, E202, 10.1111/j.1750-3841.2006.00016.x Badii, 2013, The effect of drying temperature on physical properties of thin gelatin films, Drying Technology, 32, 30, 10.1080/07373937.2013.808206 Bandeira, 2015, Modified gelatin films from croaker skins: Effects of pH, and addition of glycerol and chitosan, Journal of Food Process Engineering, 38, 613, 10.1111/jfpe.12191 Bergo, 2013, Effects of plasticizer concentration and type on moisture content in gelatin films, Food Hydrocolloids, 32, 412, 10.1016/j.foodhyd.2013.01.015 Biscarat, 2015, Preparation of dense gelatin membranes by combining temperature induced gelation and dry-casting, Journal of Membrane Science, 473, 45, 10.1016/j.memsci.2014.09.004 Chen, 2016, Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins, Food Hydrocolloids, 52, 573, 10.1016/j.foodhyd.2015.07.026 Coimbra, 2014, Tailoring the properties of gelatin films for drug delivery applications: Influence of the chemical cross-linking method, International Journal of Biological Macromolecules, 70, 10, 10.1016/j.ijbiomac.2014.06.021 De Carvalho, 2004, Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde, Food Hydrocolloids, 18, 717, 10.1016/j.foodhyd.2003.10.005 Di Pierro, 2013, 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, 4593, 10.1021/jf400119q Dick, 2015, Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties, Carbohydrate Polymers, 130, 198, 10.1016/j.carbpol.2015.05.040 Giosafatto, 2014, Characterization of citrus pectin edible films containing transglutaminase-modified phaseolin, Carbohydrate Polymers, 106, 200, 10.1016/j.carbpol.2014.02.015 Gómez-Guillén, 2011, Functional and bioactive properties of collagen and gelatin from alternative sources: A review, Food Hydrocolloids, 25, 1813, 10.1016/j.foodhyd.2011.02.007 Gopal, 2012, Applications of circular dichroism for structural analysis of gelatin and antimicrobial peptides, International Journal of Molecular Sciences, 13, 3229, 10.3390/ijms13033229 Jus, 2012, Enzymatic cross-linking of gelatine with laccase and tyrosinase, Biocatalysis and Biotransformation, 30, 86, 10.3109/10242422.2012.646036 Kieliszek, 2014, Microbial transglutaminase and its application in the food industry. A review, Folia Microbiologica, 59, 241, 10.1007/s12223-013-0287-x Kołodziejska, 2007, 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, 295, 10.1016/j.foodchem.2006.07.049 Lim, 1998, Transglutaminase cross-linked egg white protein films: Tensile properties and oxygen permeability, Journal of Agricultural and Food Chemistry, 46, 4022, 10.1021/jf980567n Lim, 1999, Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content, Journal of Food Science, 64, 616, 10.1111/j.1365-2621.1999.tb15096.x Liu, 2016, Tailoring physical properties of transglutaminase-modified gelatin films by varying drying temperature, Food Hydrocolloids, 58, 20, 10.1016/j.foodhyd.2016.01.026 Lukasik, 2006, Molecular mobility in water and glycerol plasticized cold-and hot-cast gelatin films, Food Hydrocolloids, 20, 96, 10.1016/j.foodhyd.2005.03.007 Nagarajan, 2012, Properties of film from splendid squid (Loligo formosana) skin gelatin with various extraction temperatures, International Journal of Biological Macromolecules, 51, 489, 10.1016/j.ijbiomac.2012.06.017 Nagarajan, 2012, Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures, Food Hydrocolloids, 29, 389, 10.1016/j.foodhyd.2012.04.001 Nuanmano, 2015, Potential use of gelatin hydrolysate as plasticizer in fish myofibrillar protein film, Food Hydrocolloids, 47, 61, 10.1016/j.foodhyd.2015.01.005 Núñez-Flores, 2013, Physical and functional characterization of active fish gelatin films incorporated with lignin, Food Hydrocolloids, 30, 163, 10.1016/j.foodhyd.2012.05.017 Nur Hanani, 2014, Use and application of gelatin as potential biodegradable packaging materials for food products, International Journal of Biological Macromolecules, 71, 94, 10.1016/j.ijbiomac.2014.04.027 Pena, 2010, Enhancing water repellence and mechanical properties of gelatin films by tannin addition, Bioresource Technology, 101, 6836, 10.1016/j.biortech.2010.03.112 Piotrowska, 2008, Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films, Food Hydrocolloids, 22, 1362, 10.1016/j.foodhyd.2007.07.006 Rub, 2013, Interaction of gelatin with promethazine hydrochloride: Conductimetry, tensiometry and circular dichroism studies, Journal of Molecular Structure, 1050, 35, 10.1016/j.molstruc.2013.07.010 Sifuentes-Nieves, 2015, Physical, physicochemical, mechanical, and structural characterization of films based on gelatin/glycerol and carbon nanotubes, International Journal of Polymer Science, 2015, 1, 10.1155/2015/763931 Staroszczyk, 2012, Molecular and structural characteristics of cod gelatin films modified with EDC and TGase, Food Chemistry, 130, 335, 10.1016/j.foodchem.2011.07.047 Tongnuanchan, 2014, Structural, morphological and thermal behaviour characterisations of fish gelatin film incorporated with basil and citronella essential oils as affected by surfactants, Food Hydrocolloids, 41, 33, 10.1016/j.foodhyd.2014.03.015 Tongnuanchan, 2015, Emulsion film based on fish skin gelatin and palm oil: Physical, structural and thermal properties, Food Hydrocolloids, 48, 248, 10.1016/j.foodhyd.2015.02.025 Vanin, 2005, Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films, Food Hydrocolloids, 19, 899, 10.1016/j.foodhyd.2004.12.003 Wang, 2015, Transglutaminase-induced crosslinking of gelatin-calcium carbonate composite films, Food Chemistry, 166, 414, 10.1016/j.foodchem.2014.06.062 Weng, 2015, Effect of transglutaminase on properties of tilapia scale gelatin films incorporated with soy protein isolate, Food Chemistry, 169, 255, 10.1016/j.foodchem.2014.08.012 Weng, 2014, Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH, Food Hydrocolloids, 41, 19, 10.1016/j.foodhyd.2014.03.026 Yi, 2006, Influence of transglutaminase-induced cross-linking on properties of fish gelatin films, Journal of Food Science, 71, E376, 10.1111/j.1750-3841.2006.00191.x