Mariniello Loredana, Di Pierro Prospero, Esposito Carla, Sorrentino Angela, Masi Paolo, Porta Raffaele
Department of Food Science, University of Naples "Federico II", Portici, Naples, Italy.
J Biotechnol. 2003 Apr 24;102(2):191-8. doi: 10.1016/s0168-1656(03)00025-7.
Whole soy flour and apple pectin were used as raw materials for producing hydrocolloid edible films. The best ratio between the two components (2:1 mg cm(-2), pectin-soy flour) was determined in order to obtain films which could be perfectly handled for their consistence. Films were also prepared in the presence of transglutaminase, an enzyme able to produce isopeptide bonds among the soy polypeptide chains. The latter films showed a smoother surface and higher homogeneity, as demonstrated by microstructural analyses, whereas studies on the mechanical properties indicated that transglutaminase increased their strength and reduced their flexibility. Our results suggest a possible use of the transglutaminase polymerized pectin-soy protein films as edible food or drug coatings.
全脂大豆粉和苹果果胶被用作生产水胶体可食用薄膜的原料。确定了两种成分（果胶 - 大豆粉，2:1 mg/cm²）之间的最佳比例，以获得质地易于处理的薄膜。还在转谷氨酰胺酶存在的情况下制备了薄膜，转谷氨酰胺酶是一种能够在大豆多肽链之间产生异肽键的酶。微观结构分析表明，后一种薄膜表面更光滑，均匀性更高，而力学性能研究表明，转谷氨酰胺酶提高了薄膜的强度并降低了其柔韧性。我们的结果表明，转谷氨酰胺酶聚合的果胶 - 大豆蛋白薄膜有可能用作可食用食品或药物涂层。
