Edible films produced with gelatin and casein cross-linked with transglutaminase

Chambi, H.N.M.; Grosso, Carlos Raimundo Ferreira

doi:10.1016/j.foodres.2005.09.009

Cited by 295 publications

(178 citation statements)

References 43 publications

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“…However, studies reported in the literature showed that gelation and casting processes of gelatin are able to recover part of the triple-helix structure of collagen (a more organized structure), resulting in a fibrous morphology. 16 In our case, the cross-linking process contributed to the destabilization of the protein network, decreasing the intramolecular interactions between the polymers and, consequently, the resistance of the material. Uncross-linked Gel presented the highest value of YM (298.1 MPa), characterizing a more rigid structure.…”

Section: Mechanical Propertiesmentioning

confidence: 62%

“…15 Chambi and Grosso evaluated the mechanical properties, morphology and water vapor permeability of gelatin and casein films cross-linked with TGase. 16 A synergistic effect on the Cas/Gel film properties, mainly in a 75:25 (m/m) formulation, was observed by the authors. The water barrier properties of fish gelatin/chitosan films were studied by Kołodziejska and Piotrowska and they were not found to be affected by cross-linking with TGase or EDC.…”

Section: Introductionmentioning

confidence: 81%

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Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

Cristiano¹,

Fayad²,

Porto³

et al. 2010

J. Braz. Chem. Soc.

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Filmes reticulados de gelatina (Gel), caseína (Cas) e a mistura Gel/Cas (1:1, m/m) foram estudados em termos das propriedades térmicas, morfológicas e absorção de água e quanto ao perfil de permeação de p-hidroxiacetanilida (p-HAA ) como fármaco modelo. O grau de reticulação por 1-etil-3-(3-cloridrato) dimetilaminopropil carbodiimida (EDC) foi de 90,6% para filmes de Gel e cerca de 70% para filmes de Cas e misturas Gel/Cas (1:1, m/m). A total solubilidade dos filmes não-reticulados foi reduzida para somente 21 -22% após reticulação com EDC. Apesar do alto grau de reticulação, o intumescimento dos filmes de Gel (87,2%) foi praticamente o dobro do determinado para filmes de Gel/Cas (1:1, m/m) e Cas. A taxa de permeação de p-HAA seguiu a ordem Gel > Gel/Cas @ Cas para filmes reticulados, ou seja, um comportamento consistente com o maior intumescimento da Gel em relação aos outros dois sistemas estudados. Os menores valores de permeação observados para filmes de Cas e Gel/Cas, sugerem que estes sistemas podem ser utilizados para controlar a permeação de fármacos. Considerando os diferentes modelos matemáticos aplicados, os sistemas estudados não mostraram um bom ajuste relativamente a equação de primeira ordem e somente uma parcial correlação com as equações de ordem zero e do modelo de Higuchi. No entanto, uma boa correlação (r 2 > 0,99) foi obtida utilizando a equação da lei das potências (valores de n = 0,70 -0,87), indicando que a permeação de p-HAA através dos filmes foi controlada principalmente pelo mecanismo de difusão.Cross-linked films of gelatin (Gel), casein (Cas) and their (1:1, m/m) mixture (Gel/Cas) were studied in terms of their thermal, morphological and water absorption properties and the permeation profile of p-hydroxyacetanilide (p-HAA) as a model drug. The degrees of cross-linking by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) were 90.6% for Gel films and approximately 70% for Cas and Gel/Cas films. The totally soluble non cross-linked films achieved only 21 -22% of solubility after cross-linking with EDC. Despite the high cross-linking degree, the swelling of Gel films (87.2%) was practically twice that determined for Gel/Cas and Cas films. The permeation rate of p-HAA followed the order Gel > Gel/Cas @ Cas for cross-linked films, which is consistent with the Gel film showing a greater swelling than the other two systems studied. Lower permeation rates were observed for Cas and Gel/Cas films, suggesting that these could be used as rate-controlling systems for drug permeation. For the different mathematical models applied, the systems studied did not show a good fit with the first-order equation and only a partial fit with the zero-order equation and Higuchi's model. However, good correlations (r 2 > 0.99) were obtained using the power law equation (n = 0.70 -0.87), indicating that the p-HAA permeation through the films was mainly controlled by a diffusion mechanism.Keywords: gelatin, casein, films, cross-linking, drug permeation Introduction Gelatin (Gel), which is obtain...

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Section: Mechanical Propertiesmentioning

confidence: 62%

Section: Introductionmentioning

confidence: 81%

Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

Cristiano¹,

Fayad²,

Porto³

et al. 2010

J. Braz. Chem. Soc.

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“…However, edible films as food packaging have limitations such as water vapor resistance and lower mechanical strength than synthetic polymers. To modify the network polymer and chemical cross-linked, heating or enzymatic cross-linked can occur crosslinking among amino acids in the second functional chain protein (Chambi and Grosso, 2006), then this can improve the quality of edible film properties and simultaneously reduce such limitations.…”

Section: The Properties Of Edible Film Derived From Bovine Split Hidementioning

confidence: 99%

The Properties of Edible Film Derived From Bovine Split Hide Gelatin With Isolated Soy Protein Using Various Levels of Glycerol in the Presence of Transglutaminase

et al. 2017

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This study examined the characteristics of the edible film derived from a combination of bovine split hide gelatin and isolated soy protein, cross-linked using transglutaminase enzyme with various levels of glycerol as a plasticizer. The materials used in this research were bovine split hide gelatin, isolated soy protein, transglutaminase enzyme, and glycerol. Data were analyzed by using completely randomized design, and each treatment was replicated three times, and glycerol levels as a treatment were 10, 20, and 30%. The results showed that the glycerol levels significantly affected by the thickness, elongation, solubility, degree of cross-linking, and water vapor transmission rate (WVTR), but not on the tensile strength. The addition of glycerol made the film more elastic and the surface of the film was more homogeneous and compact. In conclusion, the increase of glycerol level up to 30% affected on the increase of mechanical properties of the edible film.

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“…Some of the edible films have been prepared from dried soluble protein such as casein, serum albumin, and egg albumin (Guilbert 1986). Although protein-based films have been proclaimed to have wide applicability in the food industry, poor water vapor resistance and lower mechanical strength in comparison with synthetic polymers have limited their applications (Chambi and Grosso 2006).…”

Section: Introductionmentioning

confidence: 99%

“…However, edible or packaging films produced from gelatin do not posses the desired mechanical and water vapor barrier properties, which limit their commercial use. To overcome this problem, researchers have tested physical (e.g., radiation treatments, ultrasound) and chemical (e.g., aldehydes, especially glutaraldehyde, calcium salts) treatments along with the use of natural plant products like phenolic compounds (e.g., tannic acid, ferrulic acid) for their ability to improve the cross-linking properties of films (Chambi and Grosso 2006). Previously, Zhang and Han (2006) reported the development of edible films using monosaccharides as plasticizers (mannose, glucose, fructose).…”

Section: Introductionmentioning

confidence: 99%

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

Bhat

Karim

2012

J Food Sci Technol

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Developing novel fish gelatin films with better mechanical properties than mammalian gelatin is a challenging but promising endeavor. Studies were undertaken to produce fish gelatin films by combining treatments with different sugars (ribose and lactose) followed 'by' 'and' ultraviolet (UV) radiation, as possible cross-linking agents. Increase in tensile strength and percent elongation at break was recorded, which was more significant in films without sugars that were exposed to UV radiation. Films with added ribose showed decreased solubility after UV treatment and exhibited higher swelling percentage than films with added lactose, which readily dissolved in water. FTIR spectra of all the films showed identical patterns, which indicated no major changes to have occurred in the functional groups as a result of interaction between gelatin, sugars and UV irradiation. The results of this study could be explored for commercial use, depending on industrial needs for either production of edible films or for food packaging purposes.

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Edible films produced with gelatin and casein cross-linked with transglutaminase

Cited by 295 publications

References 43 publications

Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

Protein-based films cross-linked with 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide hydrochloride (EDC): effects of the cross-linker and film composition on the permeation rate of p-hydroxyacetanilide as a model drug

The Properties of Edible Film Derived From Bovine Split Hide Gelatin With Isolated Soy Protein Using Various Levels of Glycerol in the Presence of Transglutaminase

Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

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