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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
Food Packaging and Shelf Life ( IF 8 ) Pub Date : 2020-06-01 , DOI: 10.1016/j.fpsl.2020.100483
Kubra Yilmaz , Sadettin Turhan , Furkan Turker Saricaoglu , Serpil Tural

Abstract In this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (Tg) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment.

中文翻译:

添加转谷氨酰胺酶改善鳀鱼副产物蛋白膜的理化、机械、热和表面特性,以及二级结构与机械特性的相关性

摘要 本研究通过添加转谷氨酰胺酶(TGase)改善鳀鱼副产物蛋白(ABP-P)薄膜的一些性能,研究二级结构结果与机械性能之间的相关性。通过低浓度的 TGase 处理提高了薄膜的溶解度和水蒸气渗透率。在含有 5% TGase 的薄膜中获得最高的拉伸强度值,断裂伸长率值随着 TGase 浓度的增加而降低。薄膜的玻璃化转变温度 (Tg) 随 TGase 浓度而降低,从 5% TGase 处理的薄膜中观察到最低的 Tg。薄膜的傅里叶变换红外光谱显示出具有不同波段强度的相似骨架结构。Amide-I带薄膜的二级结构受TGase添加显着影响,结果与机械性能密切相关。TGase 的添加改变了薄膜的表面结构,3% 的浓度导致了最低的表面粗糙度。这些结果表明,ABP-P 薄膜的机械、阻隔和表面性能可以通过 3% TGase 处理进行改性。
更新日期:2020-06-01
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