Effect of transglutaminase on mechanical and barrier properties of edible films made from soybeen and why protein isolate

This study was aimed to the effect of adding transglutaminase (TGase) on mechanical and reservation properties edible films manufactured from soybean meal protein isolate (SPI) whey isolate(WPI). The results showed an improvement in with increase WPI ratios. Thickness SPI amounted 0.097 mm decreased 0.096 for WPI: at a ratio 2:1, when TGase added 0.075 mm. While tensile strength increased 7.64 MPa eight 11.04 MPa. Also, elongation 2:1 presence 40.6% compared without TG ase 47.75% after being film 90%. also reduced water vapor permeability reaching 5.608 (g. mm/cm². Pa. day), while reached 7.6548 /cm². day) it 8.3082 films.