Effects of transglutaminase-induced cross-linking on properties of fish gelatin-nanoclay composite film

Ho J. Bae, Duncan O. Darby, Robert M. Kimmel, Hyun Jin Park, William S. Whiteside

Research output: Contribution to journalArticle

51 Citations (Scopus)

Abstract

A nanoclay composite film was produced using warm water fish gelatin as a base material and its physical, mechanical, and molecular weight change properties were observed after treatment with microbial transglutaminase. The viscosity of the MTGase-treated gelatin solution (2% w/w) increased from 86.25 ± 1.77 (0 min) to 243 ± 12.37 cp (80 min). SDS-PAGE results indicated that the molecular weight of fish gelatin solutions increased after treatment with microbial transglutaminase. Tensile strength decreased from 61.60 ± 1.77 (0 min) to 56.42 ± 2.40 MPa (30 min), while E% increased from 13.94 ± 5.09 (0 min) to 15.78 ± 5.97% (30 min) at 2% (w/w) MTGase concentration. The oxygen permeability and water vapour permeability did not change as a function of treatment time at 2% (w/w) MTGase concentration. The incorporation of nanoclay inhibited the increase of oxygen permeability. Film colour values (L, a, and b) did not change, but haze values increased from 5.24 ± 0.40 (0 min) to 6.44 ± 0.94 (50 min). XRD and TEM results suggested that the nanoclay was exfoliated in fish gelatin film.

Original languageEnglish
Pages (from-to)180-189
Number of pages10
JournalFood Chemistry
Volume114
Issue number1
DOIs
Publication statusPublished - 2009 May 1

Fingerprint

nanoclays
Transglutaminases
protein-glutamine gamma-glutamyltransferase
Composite films
Gelatin
gelatin
crosslinking
films (materials)
Fish
Permeability
Fishes
permeability
Molecular Weight
Molecular weight
fish
Color films
Oxygen
Tensile Strength
Steam
molecular weight

Keywords

  • Composite
  • Film
  • MTGase
  • Nanoclay
  • Warm water fish gelatin

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Effects of transglutaminase-induced cross-linking on properties of fish gelatin-nanoclay composite film. / Bae, Ho J.; Darby, Duncan O.; Kimmel, Robert M.; Park, Hyun Jin; Whiteside, William S.

In: Food Chemistry, Vol. 114, No. 1, 01.05.2009, p. 180-189.

Research output: Contribution to journalArticle

Bae, Ho J. ; Darby, Duncan O. ; Kimmel, Robert M. ; Park, Hyun Jin ; Whiteside, William S. / Effects of transglutaminase-induced cross-linking on properties of fish gelatin-nanoclay composite film. In: Food Chemistry. 2009 ; Vol. 114, No. 1. pp. 180-189.
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