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

dc.creatorChambi, H
dc.creatorGrosso, C
dc.date2006
dc.date2014-11-20T06:40:17Z
dc.date2015-11-26T16:07:58Z
dc.date2014-11-20T06:40:17Z
dc.date2015-11-26T16:07:58Z
dc.date.accessioned2018-03-28T22:56:38Z
dc.date.available2018-03-28T22:56:38Z
dc.identifierFood Research International. Elsevier Science Bv, v. 39, n. 4, n. 458, n. 466, 2006.
dc.identifier0963-9969
dc.identifierWOS:000236405300009
dc.identifier10.1016/j.foodres.2005.09.009
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/63677
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/63677
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/63677
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1266267
dc.descriptionIn this study, transglutaminase was used to produce cross-linked casein, gelatin and casein-gelatin blend (100:0, 75:25, 50:50, 25:75 and 0: 100) edible films. Cross-linking was investigated by SIDS-PAGE. Mechanical and water vapor barrier properties of the films were characterized using ASTM procedures, and the film morphology was evaluated using scanning electron microscopy. The casein-gelatin film showed significant greater elongation values (P < 0.05) with or without transglutaminase treatment, as compared to films made from gelatin or casein alone. Mixtures of casein and gelatin produced a synergistic effect only observed in the film elongation, while no improvement was detected for tensile strength and water vapor barrier properties, except for the casein:gelatin (75:25) formulation with transglutaminase, which showed the lowest water vapor permeability value (5.06 +/- 0.31 g mm/m(2) d kPa). Enzymatic cross-linking also induced a substantial increase in the high molecular weight protein components in the film forming solutions. (C) 2005 Elsevier Ltd. All rights reserved.
dc.description39
dc.description4
dc.description458
dc.description466
dc.languageen
dc.publisherElsevier Science Bv
dc.publisherAmsterdam
dc.publisherHolanda
dc.relationFood Research International
dc.relationFood Res. Int.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjecttransglutaminase
dc.subjectedible films
dc.subjectgelatin
dc.subjectcasein
dc.subjectprotein cross-linking
dc.subjectWater-vapor Permeability
dc.subjectMechanical-properties
dc.subjectMicrobial Transglutaminase
dc.subjectSodium Caseinate
dc.subjectProtein Films
dc.subjectFunctional-properties
dc.subjectLinking
dc.subjectWhey
dc.subjectCoatings
dc.subjectIrradiation
dc.titleEdible films produced with gelatin and casein cross-linked with transglutaminase
dc.typeArtículos de revistas


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