Effects of Transglutaminase on Rheological and Film Forming Properties of Fish Gelatin

Abstract:

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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 et al., "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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