Yayli Damla, Turhan Sadettin, Saricaoglu Furkan Turker
Department of Food Engineering, Engineering Faculty, Bayburt University, 69000, Bayburt, Turkey.
Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, 55139 Samsun, Turkey.
Korean J Food Sci Anim Resour. 2017;37(5):635-645. doi: 10.5851/kosfa.2017.37.5.635. Epub 2017 Oct 31.
In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (<0.05). When TGase concentration increased, the * values of films decreased, but * and * values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films.
本研究考察了添加转谷氨酰胺酶（TGase）对机械去骨鸡肉蛋白（MDCM-P）膜的物理、阻水、光学和机械性能的影响。向膜中添加TGase时，膜厚度增加，但溶解度降低。经TGase处理的膜比对照膜表现出更高的水蒸气透过率（<0.05）。当TGase浓度增加时，膜的值降低，但和*值增加。所有膜对紫外线均表现出非常好的阻隔性能。在含有3%TGase的MDCM-P膜中获得了最高的拉伸强度（<0.05）。断裂伸长率值随着TGase浓度从1%增加到3%而增加，但在更高的酶浓度下降低（<0.05）。TGase的添加改变了膜基质中的分子组织和分子间相互作用。经TGase处理的膜表现出更光滑且有序的表面结构以及均匀且致密的微观结构。结果表明，使用TGase可能是改善MDCM-P膜溶解度和机械性能的有效方法。
