Study of combined effects of glycerol and transglutaminase on properties of gelatin films
Study of combined effects of glycerol and transglutaminase on properties of gelatin films
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DOI：
10.1016/j.foodhyd.2016.10.004
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发表时间：
2017-04-01
影响因子：
10.7
通讯作者：
Zhong, Fang
中科院分区：
文献类型：
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作者：
Liu, Fei;Chiou, Bor-Sen;Zhong, Fang
用不同甘油含量（0-40%）增塑的明胶膜使用转氨酶（TGase）交联。制备未改性的膜作为对照。随着甘油含量的增加，薄膜的交联度呈线性下降，导致水溶性增加。甘油增加的流动性和自由体积的明胶膜基质观察差示扫描量热法，从而增加水分含量和厚度。拉伸强度和杨氏模量与甘油含量呈负线性相关，TGase改性膜与未改性膜之间无显著差异（p > 0.05）。然而，与30%甘油含量的对照相比，TGase改性的膜显示出断裂伸长率和韧性分别相对增加294%和187%（p < 0.05）。X射线衍射和圆二色性光谱都表明，三螺旋的含量随着甘油含量的增加线性下降，和TGase改性的膜具有较低的三螺旋含量。红外光谱的二阶导数分析表明，TGase修饰后的薄膜具有更多的单α-螺旋结构，但减少了无序的卷曲结构。扫描电镜结果表明，TGase改性后的膜具有更光滑、更致密的微观结构，尤其是在高甘油含量（30-40%）时。(C)2016爱思唯尔有限公司版权所有。
Gelatin films plasticized with different glycerol contents (0-40%) were cross-linked using transglutaminase (TGase). Unmodified films were prepared as controls. Cross-linking degree of the films decreased linearly with increasing glycerol content, resulting in an increase in water solubility. Glycerol increased the mobility and free volume of the gelatin film matrix as observed by differential scanning calorimetry, thus increasing the moisture content and thickness. Tensile strength and Young's modulus had a negative linear correlation with glycerol content, with no significant differences between TGase-modified and unmodified films (p > 0.05). However, TGase-modified films showed a 294% and 187% relative increase in elongation at break and toughness, respectively, in comparison with controls at 30% glycerol content (p < 0.05). X-ray diffraction and circular dichroism spectroscopy both showed a linear decrease in triple-helix content as glycerol content increased, and TGase-modified films had lower triple helix contents. Also, the second derivative of FTIR spectra showed that TGase-modified films had increased single alpha-helix structures, but decreased disordered coil structures. In addition, SEM results indicated that TGase-modified films had more smooth and compact microstructures, especially at high glycerol contents (30-40%). (C) 2016 Elsevier Ltd. All rights reserved.