Innovative Water-Insoluble Edible Film Based on Biocatalytic Crosslink of Gelatin Rich in Glutamine

Abstract

Gelatin is a promising candidate for making bioplastic film; however, the water soluble property has limited its applications. Here, we have successfully fabricated a water-insoluble gelatin film with the assistance of biocatalysis. This innovative gelatin film could retain its original shape at ambient temperature (30 °C) or even in boiling water. Type E gelatin could form more covalent crosslinks when compared to that of conventional ones with the same amount of microbial transglutaminase (MTGase), and it exhibits obvious changes in terms of molecular weight, network structure, and mechanical strength. This work could provide a strategy for fabricating water-insoluble gelatin film and open routes for the development of bioplastic film using gelatin.

Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview

“…Chen et al (2017) reported considerable mechanical, water absorption, and biodegradability properties for the collagen scaffolds prepared from Basa fish (Pangasisus haniltoa) skin which make it suitable for food packaging application [79]. Ma et al (2020) prepared blended edible collagen films with sodium alginate/carboxymethyl cellulose in presence of Lactococcus lactis viable cells [80] or cell free supernatants of L. lactis [81]. These studies showed antimicrobial properties for functional collagen film and their potential use in active food packaging.…”

“…Chemical modification or cross-linking are suggested techniques to improve the mechanical and barrier properties of gelatin films. Fabrication of water-insoluble gelatin film by microbial transglutaminase (MTGase) was carried out by Ma et al (2020) [101]. These researchers reported that the resulted gelatin could retain its original shape at ambient and boiling water.…”

Tuning the Mechanical and Functional Properties of Pea Protein-Based Bioplastics via Different Physical and Chemical Cross-Linking Methods

“…On the other hand, chemical and enzymatic cross-linking is the process of combining two molecules through a covalent bond with specific functional groups, such as primary amines or sulfhydryls . Among the different compounds, the most commonly used for chemical cross-linking are aldehydes, , while transglutaminase is the most used for enzymatic cross-linking. , Interestingly, both chemical and enzymatic cross-linking can obtain good results in improving the mechanical properties and thermal stability of the resulting material. As shown in Table , there are many possibilities for performing chemical cross-linking.…”

“…50 Among the different compounds, the most commonly used for chemical cross-linking are aldehydes, 51,52 while transglutaminase is the most used for enzymatic crosslinking. 23,53 Interestingly, both chemical and enzymatic crosslinking can obtain good results in improving the mechanical properties and thermal stability of the resulting material. As shown in Table 1, there are many possibilities for performing chemical cross-linking.…”