Characterization of Caseinate–Carboxymethyl Chitosan-Based Edible Films Formulated with and without Transglutaminase Enzyme

Edible composite packaging has the advantage of complementary functional properties over its individual bio-components. However, film composites made from caseinate (CA) and carboxymethyl chitosan (CMCH) have not yet been well explored. In this study, four types CA-CMCH films were prepared evaluated with without transglutaminase (TGase) supplement. Aqueous CA (8%, w/v) CMCH solutions (2%, mixed in different volume ratios CA: as 100:0, 75:25, 50:50, 25:75. Those to be supplemented TGase incorporated at 10 U/g protein level. Results revealed that incorporation facilitated a smooth uniform surface microstructure on markedly improved transparency, water barrier properties, mechanical solubility film. Furthermore, addition resulted an improvement vapor permeability. successfully enforced formation some enhanced properties. The resulting offers potential for applications alternative edible or preparation films.