Paper Title:
Effects of Transglutaminase on Rheological and Film Forming Properties of Fish Gelatin
  Abstract

Rheological and film forming properties of fish gelatin modified by transglutaminase (TGase) were investigated. The results indicated that the modified gels had higher gel strength of 101.4 g and 118.6 g with added TGase of 1% and 2 %, respectively. Elastic modulus (G'), viscous modulus (G'') of modified gels were significantly increased by the addition of 2% TGase. Tensile strength (TS) and elongation at break (EAB) of modified film increased by 38.2% and 137.1%, respectively, compared with the control film (P<0.05). The use of TGase significantly decreased water vapor permeability (WVP) of resulting film. Fourier transform infrared spectra (FTIR), X-ray diffraction (XRD) and microstructure analysis denoted a certain degree of interference of TGase in the arrangement of gelatin molecules.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2877-2880
DOI
10.4028/www.scientific.net/AMR.236-238.2877
Citation
Z. Y. Liu, Y. Lu, X. J. Ge, M. Y. Zeng, "Effects of Transglutaminase on Rheological and Film Forming Properties of Fish Gelatin", Advanced Materials Research, Vols. 236-238, pp. 2877-2880, 2011
Online since
May 2011
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Price
$35.00
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