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- فارسی
Blend films of pectin and bitter vetch (Vicia ervilia) proteins Properties and effects of tranglutaminase
Hydrocolloid solutions were prepared by blending pectins and Vicia ervilia seed proteins at complexation pH
and edible films were obtained by casting the solutions both in the absence and presence of microbial
transglutaminase. Protein/pectin films exhibited a tensile strength double than the one observedwith films containing
only proteins,with an increase of about 3-fold observed in the presence of enzyme. Also the elongation at
break resulted higher in the films containing transglutaminase, leading to conclude that films aremore extensible
mostly when both pectins and enzyme occur in the film forming solutions. A direct correlation between the
improved film mechanical properties and the negative increase of zeta-potential of the originating film forming
solutions was recorded. Conversely, gas permeability of protein/pectin films markedly decreased and
transglutaminase addition determined a further enhancement of their barrier properties. These findings,
supported by morphological analyses, suggest that the improved film functional features depend on their
more compact structure due to crosslinked bitter vetch proteins grafted with pectin.
Industrial relevance: The innovative packaging is becoming an important focus as food industries increasingly endeavor
to reduce the environmental impact of their products. Biodegradable and/or edible materials made from
renewable sources are interesting alternatives to produce ecofriendly food coatings being able to substitute petrochemical
films and to reduce plastic wastes. Development of blended polysaccharide/protein-based biomaterials
is an attractive option in the attempt of tuning biodegradable films endowed with tailored properties. In this
study an improvement of bitter vetch protein edible films by pectin grafting and transglutaminase treatment is
investigated.