Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature

Cheng, Shan; Wang, Wenhang; Liu, Yu; Gao, Guixian; Zhang, Kai; Zhou, Jingyang; Wu, Zinan

doi:10.1016/j.foodchem.2018.07.223

Cited by 101 publications

(37 citation statements)

References 35 publications

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“…In fact, as far as both mechanical and barrier properties are concerned, sometimes increases and other times decreases in the values of the individual measured parameters (TS, EB, and YM) were reported. The same variability was observed when permeabilities to gases or water vapor were analyzed in films containing different proteins able to act as TGase substrates [11,26,27,30,[33][34][35][36][37][38].…”

Section: Black Edible Films From Pc Of Nsdscsupporting

confidence: 52%

Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

Sabbah

Altamimi

Pierro

et al. 2020

IJMS

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Black biodegradable/edible protein-based films were prepared from defatted cake waste obtained from Nigella sativa (black cumin) seeds as by-product of oil extraction process. The effects of pH, glycerol concentrations, and transglutaminase-catalyzed protein cross-linking activity on the stability of film-forming solutions were studied to determine the best experimental conditions to produce handleable films. Proteins contained in the analyzed defatted cake were shown to be able to act as transglutaminase acyl donor and acceptor substrates being polymerized when incubated in vitro in the presence of the enzyme. Film-forming solutions containing 20% glycerol and casted at pH 8.0 after treatment with the enzyme gave rise to morphologically more homogeneous films possessing mechanical and barrier properties, as well as antimicrobial activity, compatible with their possible applications as food packaging materials and mulching sheets. These findings confirm the validity of the strategy to consider the seed oil processed cakes as protein-based renewable sources to produce not only fertilizers, animal feed, or culinary food but also further valuable products such as bioplastics.

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Section: Black Edible Films From Pc Of Nsdscsupporting

confidence: 52%

Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

Sabbah

Altamimi

Pierro

et al. 2020

IJMS

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“…The hydrophilic groups of chitosan decrease when covalent and/or hydrogen bonds are formed, which affects the film's affinity for water molecules, improving its diffusion. This might explain why increasing protein concentration generates hydrogen bond formation that allows for reduction in the WVP barrier [30]. Solubility decreased in the presence of CT and TG for both quinoa protein varieties.…”

Section: Physical Propertiesmentioning

confidence: 96%

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

et al. 2019

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The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solution to this problem, and mixtures of carbohydrates and proteins, may be formulated to improve their properties. The objective of this work was to evaluate the effect of protein cross-linking with transglutaminase (TG) of two varieties of quinoa protein isolate (Chenopodium quinoa) [Willd (QW), and Pasankalla (QP)] on the physicochemical and barrier properties of edible films based on chitosan (CT)-quinoa protein. The evaluated properties were water vapor permeability (WVP), solubility, adsorption, roughness determined by atomic force microscopy, and the interactions among the main film components determined by Raman spectroscopy. The results indicated that TG interacted with lysine of QW and QP. CT:QW (1:5, w/w) showed the lowest solubility (14.02 ± 2.17% w/w). WVP varied with the composition of the mixture. The WVP of CT:quinoa protein ranged from 2.85 to 9.95 × 10−11 g cm Pa−1 cm−2 s−1 without TG, whereas adding TG reduced this range to 2.42–4.69 × 10−11 g cm Pa−1 cm−2 s−1. The addition of TG to CT:QP (1:10, w/w) reduced the film surface roughness from 8.0 ± 0.5 nm to 4.4 ± 0.3 nm. According to the sorption isotherm, the addition of TG to CT-QW films improved their stability [monolayer (Xm) = 0.13 ± 0.02 %]. Films with a higher amount of cross-linking showed the highest improvement in the evaluated physical properties, but interactions among proteins that were catalyzed by TG depended on the protein source and profile.

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“…[92] Characterization of rice starch gels reinforced with enzymatically produced resistant starch, resulting in an increase in the gel strength of about 60%, while cohesion decreased and the elasticity remained stable. [93,94] Gelatin Crosslinking induced by the enzyme transglutaminase in gelatin films, evidencing improvements in the physical, chemical and mechanical properties of the films.…”

Section: Materials Studiedmentioning

confidence: 99%

Biodegradable Polymers: Opportunities and Challenges

Rosseto¹,

Rigueto²,

Krein³

et al. 2020

Organic Polymers

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The overuse of polymer materials from fossil sources has generated a large volume of waste that causes environmental impacts due to the degradation time. The technological advance has stimulated the search for alternatives that can contribute to sustainability. In this context, the use of biodegradable polymers, that use raw materials from renewable sources stand out because they have that ability to form films and come from abundant sources. Also, in the expectation of optimizing the environmental benefits in this process, it is possible to value the agroindustrial residues, using them as raw material in the synthesis of the polymer, the physical, chemical and mechanical properties of these polymers are important to evaluate the possible applications. The proposal of this chapter is to present current research on renewable sources, including agricultural and industrial residues, to obtain biodegradable polymers, highlighting their properties and possibilities of application.

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Cross-linking and film-forming properties of transglutaminase-modified collagen fibers tailored by denaturation temperature

Cited by 101 publications

References 35 publications

Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

Black Edible Films from Protein-Containing Defatted Cake of Nigella sativa Seeds

Effect of Transglutaminase Cross-Linking in Protein Isolates from a Mixture of Two Quinoa Varieties with Chitosan on the Physicochemical Properties of Edible Films

Biodegradable Polymers: Opportunities and Challenges

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