Abstract: The effects of cross-linking using glutaraldehyde(GLU) and transglutaminase(TGase) on the properties of surimi-gelatin composite films was evaluated in this study.When GLU concentration was adjusted to 0.025%～0.1% of protein,the tensile strength(TS) of films was not significantly influenced,while the elongation at break(EAB) increased gradually with adding GLU.When GLU concentration was further increased to 0.2%,both TS and EAB was decreased.Conversely,TS and EAB of films gradually increased with increasing TGase concentration.The addition of GLU and TGase in the composite films both could promote cross-linking within protein film network,resulting in decreased film solubility(FS) and protein solubility(PS) of films.However,the FS and PS of films modified by GLU decreased faster than those of TGase modified films.Furthermore,the yellowness of films containing GLU was increased,while the addition of TGase did not affect the color of films but improved the film transparency.Whether the films contained GLU or TGase,the polymerization of protein in surimi-gelatin composite films was found by SDS-PAGE.The FTIR data revealed that hydrogen bonds in the films were weakened by adding TGase,but they were strengthened following the initial gradual weakness when GLU was added.
陶忠,郑惠彬,翁武银. 化学交联与酶法交联对鱼糜-明胶复合膜性质的影响[J]. 食品与发酵工业, 2013, 39(05): 25-30.
TAO Zhong,ZHENG Hui-bin,WENG Wu-yin. Effect of chemical and enzymatic cross-linking on the properties of surimi-gelatin composite films[J]. Food and Fermentation Industries, 2013, 39(05): 25-30.