Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

Yılmaz, Kübra; Turhan, Sadettin; Sarıcaoğlu, Furkan Türker; Tural, Serpil

doi:10.1016/j.fpsl.2020.100483

Cited by 26 publications

(8 citation statements)

References 42 publications

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“…The thermal melting profile of protein matrix films is an important property for industrial applications (e.g., as edible pouches for instant food and dry ingredients), where heat resistance and sealing strength must be considered [ 38 ]; the glass transition temperature of the protein material is one of the determinant factors [ 39 ]. Figure 3 displays the DSC melting profiles of the control and oxidized phenol-crosslinked WPI films that were subjected to heating from 25 to 260 °C.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Wang

Xiong

2021

Foods

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Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Wang

Xiong

2021

Foods

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“…These improvements are mainly attributed to the increment of the molecular order of the polymer chain due to US treatment and to a more rigid structure (Cruz‐Diaz et al., 2019). Moreover, it has also been mentioned by several researchers that US treatment could produce an increase in the exposition of hydrophilic and hydrophobic groups by unfolding the protein chains; exposed groups could form new bonds resulting in better mechanical properties of the films (Yilmaz, Turhan, Saricaoglu, & Tural, 2020). Liu, Wang, Lan, and Qin (2019) reported that US can significantly improve solubility, thermal performance, barrier properties, and bacteriostatic activity of PVA–tea polyphenol composite films.…”

Section: Coupling Innovative Food Processing Technologies and Packagi...mentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

164

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Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in‐pack processing is elaborated on.

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“…Figure 3 shows FTIR of SPI particles in filmogenic solutions after freeze‐drying. The peak at 1045 cm −1 was attributed to the ‐OH group of glycerol (Kubra et al ., 2020). The characteristic peaks at approximately 1300 cm −1 were related to the bending vibration of the C‐H plane, stretching vibration of C‐O and C‐X (halogen) and skeleton vibration of the C‐C single bond.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterisation of soy protein isolated particle film homogenised at different pressures

Xiao

Wang

et al. 2022

Int J of Food Sci Tech

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The aim of this article was to study the effect of homogenisation pressure on the microstructure of soy protein isolated (SPI) particles, the size of SPI particles and the properties of SPI particle films. Particle films were prepared by homogenising SPI particles at different pressures (0, 60, 70, 80, 90 and 100 MPa), and their optical properties, water resistance and mechanical properties were investigated. With increasing homogenisation pressure, the particle size of SPI decreased from 5123 to 295.7 nm, more homogeneous and compact network structures with good integrity were gradually constructed, and α-helices and β-turns transited to βsheets and random coils. Compared to natural SPI films, the opacity value and swelling ratio of SPI particle films were reduced by 48% and 31%, respectively, and the mechanical properties increased by 47% at 90 MPa. This study offered a theoretical basis for the application of protein particle films.

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Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

Cited by 26 publications

References 42 publications

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Preparation and characterisation of soy protein isolated particle film homogenised at different pressures

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