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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.

Journal Papers
Month/Season: 
July
Year: 
2016