Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase
نویسنده
چکیده
The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at 50°C, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.
منابع مشابه
Short Communication:Effects of the addition of a marigold extract to diets fed to channel catfish (Ictalurus punctatus) on growth parameters
متن کامل
Short Communication:Effects of the addition of a marigold extract to diets fed to channel catfish (Ictalurus punctatus) on growth parameters
متن کامل
2-step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin.
To optimize the extraction of gelatin from channel catfish (Ictalurus punctatus) skin, a 2-step response surface methodology involving a central composite design was adopted for the extraction process. After screening experiments, concentration of NaOH, alkaline pretreatment time, concentration of acetic acid, and extraction temperature were selected as the independent variables. In the 1st ste...
متن کاملUse of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish (Ictalurus punctatus) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combination were evaluated to improve cooking yield...
متن کاملMolecular characterization and differential expression of the myostatin gene in channel catfish (Ictalurus punctatus).
Myostatin is a recently discovered gene that inhibits muscle growth. In the present study, we characterized the myostatin locus and its expression in channel catfish (Ictalurus punctatus). The genomic DNA and cDNA encoding the channel catfish myostatin were cloned and sequenced. The myostatin gene has three exons encoding a protein of 389 amino acids. Comparison of the genomic sequences with th...
متن کامل