Effect of transglutaminase on mechanical and barrier properties of edible films made from soybeen and why protein isolate

R. A Alsaadi; Z. T Sedrah

doi:10.53730/ijhs.v6nS4.10939

Authors

Alsaadi. R. A
rowaid.ahmed1202a@coagri.uobaghdad.edu.iq
Researcher, Dep. of Food Sci., Coll. Agric. Engin. Sci., University of Baghdad, Baghdad, Iraq
Sedrah. Z. T Assist. Prof.Dep. of Food Sci., Coll. Agric. Engin. Sci., University of Baghdad, Baghdad, Iraq

Keywords:

cross-linking, elongation, water vapor permeability, edible protein film

Abstract

This study was aimed to study the effect of adding transglutaminase (TGase) on the mechanical and reservation properties of the edible films manufactured from soybean meal protein isolate (SPI) and whey protein isolate(WPI). The results showed an improvement in the properties with increase in the WPI ratios. Thickness of the SPI films amounted 0.097 mm decreased to 0.096 mm for the WPI: SPI films at a ratio of 2:1, when TGase was added decreased to 0.075 mm. While the tensile strength increased from 7.64 MPa for SPI films to eight MPa for the WPI: SPI films at a ratio of 2:1, when TGase was added increased to 11.04 MPa. Also, the elongation of the WPI: SPI films at a ratio of 2:1 presence of the TGase decreased to 40.6% compared without TG ase amounted 47.75% after being in the SPI film 90%. TGase also reduced the water vapor permeability of the WPI: SPI films at a ratio of 2:1, reaching 5.608 (g. mm/cm². Pa. day), while without TGase reached 7.6548 (g. mm /cm². Pa. day) after it was 8.3082 (g. mm /cm². Pa. day) in SPI films.

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