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Effect of crosslinking by microbial transglutaminase of gelatin films on lysozyme kinetics of release in food simulants

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Food Bioscience 2022年第4期48卷 541-550页

作者： Moslem Sabaghi Catherine Joly Isabelle Adt Keziban Ozturk Amandine Cottaz Pascal Degraeve Department of Food Science and Technology Gorgan University of Agricultural and Natural ResourcesGorganIran Univ Lyon Universit´e Claude Bernard Lyon 1ISARA LyonBioDyMIA Research UnitTechnopole Alimentec155 rue Henri de BoissieuF-01000Bourg en BresseFrance

The effect of enzymatic crosslinking by microbial transglutaminase on the physico-chemical properties of gelatin-based films incorporated with lysozyme were *** in the crosslinking degree of gelatin with microbial transglutaminase concentration in film-forming suspensions was correlated with a decrease of films ***,the enhancement in crosslinking resulted in a decrease of the solubility in water,as well as of the extent of swelling degree,and of the water vapor permeability of films and in an increase of films tensile *** kinetics of release at 4◦C of lysozyme from control non-reticulated films and reticulated films to either sodium acetate buffer,or 2%(w/v)agar gels in direct contact were ***,the kinetics of release of lysozyme were always slower from crosslinked films than from control *** difference was higher for lysozyme release to agar gels,which was dominated by Fickian *** crosslinking by microbial transglutaminase of gelatin-based films incorporated with lysozyme can thus effectively control the release of this food preservative.

关键词： Gelatin-based films Enzymatic crosslinking microbial transglutaminase Lysozyme Controlled release

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Development and Physical Properties of Film of Wheat Gluten Cross-linked by transglutaminase

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Journal of Wuhan University of Technology(Materials Science) 2005年第1期20卷 78-82页

作者：王金水 College of Food and Bioengineering South China University of TechnologyGuang zhou 510641China The Faculty of Food Engineering Henan University of TechnologyZhengzhou 450052China

Films were developed from the modified wheat glutens by microbial transglutamina se(MTGase, [E/S]=10u/g,15u/g and 20u/g) in order to improve physical and barri er properties of the *** was used as a *** films prepared from the modified-glutens by MTGase show a lower elongation at break(E) and a water vapor permeability(WVP), and a higher tensile strength(TS) than the nati ve gluten *** the modified gluten films by different concentrations of MT Gase are immersed in water at 25℃,their weight losses decreased significantly, and their water resistance increases obviously as expected, compared with the c ontrol gluten films. Moreover, an addition of glycerol as plasticizer greatly mo dified water vapor barrier and mechanical properties of the films.

关键词： wheat gluten microbial transglutaminase barrier properties tensile strengt h elongation at break

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Quality of Semi-Prepared Products from Rainbow Trout Waste(Onchorynchus mykiss)by Using Different Technological Strategics

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Food and Nutrition Sciences 2014年第6期5卷 571-580页

作者： Karoline Ribeiro Palmeira Eliane Teixeira Mársico Laís Doro Mosar Lemos Claudia Emília Teixeira Vania Margaret Flosi Paschoalin Maria Lúcia Guerra Monteiro Carlos Adam Conte Júnior Department of Food Technology Fluminense Federal UniversityRio de JaneiroBrazil Department of Biochemistry Chemistry InstituteFederal University of Riode JaneiroRio de JaneiroBrazil

The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish product, meatball-type, prepared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4% textured soy protein (TSP) and replacing part of the sodium chloride with potassium chloride (75%/25%) as described below: T1—starch addition (control);T2—MTG addition (1%);T3—soy protein addition (4%);T4—soy protein addition (4%) and MTG addition (1%);T5—soy protein addition (4%), MTG addition (1%) and partial replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria (TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and quantification of biogenic amines were performed on the day after manufacturing (P0) and after 60 days of storage (P1) at -25℃?± 2℃. The results showed that there was no significant difference (p < 0.05) of microbiological quality, TBARS and pH after storage. T4 presented the lowest total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value (791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the biogenic amine that presented the highest concentration (504.00 mg/kg) in T3 and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4. The use of technological strategies for developing new products with non-commercial fillets kept the most standards, having changes only in some biogenic amines.

关键词： Oncorhynchus mykiss Soy Protein microbial transglutaminase Salt Replacer Biogenic Amine

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