Di Pierro Prospero, Chico Belkis, Villalonga Reynaldo, Mariniello Loredana, Damiao Angelo E, Masi Paolo, Porta Raffaele
Dipartimento di Scienza degli Alimenti, Universita' di Napoli Federico II, Parco Gussone 80055, Portici, Naples, Italy.
Biomacromolecules. 2006 Mar;7(3):744-9. doi: 10.1021/bm050661u.
Chitosan-whey protein edible films with different protein concentrations were prepared in the absence or presence of microbial transglutaminase as cross-linking agent. The films prepared in the presence of the enzyme showed low solubility at a wide range of pH, a lower degree of swelling, and good biodegradability following protease treatments. The presence of transglutaminase induced also an enhancement in film mechanical resistance and a reduction in their deformability. Finally, the barrier efficiency toward oxygen and carbon dioxide was found to be markedly improved in the cross-linked films which showed also a lower permeability to water vapor. Some potential practical applications of transglutaminase-treated chitosan-whey protein films are suggested.
在有无微生物转谷氨酰胺酶作为交联剂的情况下，制备了具有不同蛋白质浓度的壳聚糖-乳清蛋白可食用薄膜。在酶存在下制备的薄膜在广泛的pH范围内显示出低溶解度、较低的溶胀度，并且在蛋白酶处理后具有良好的生物降解性。转谷氨酰胺酶的存在还导致薄膜机械抗性增强，其可变形性降低。最后，发现交联薄膜对氧气和二氧化碳的阻隔效率显著提高，并且对水蒸气的渗透性也较低。文中还提出了转谷氨酰胺酶处理的壳聚糖-乳清蛋白薄膜的一些潜在实际应用。
