Properties of Films Produced by Cross-linking Whey Proteins and 11S Globulin Using Transglutaminase |
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Authors: | M. YILDIRIM N.S. HETTIARACHCHY |
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Affiliation: | The authors are affiliated with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704. |
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Abstract: | Transglutaminase (TG) was used to produce films from whey protein isolate, soybean 11S globulin and a mixture of the two (1:1, wt/wt). Solubility of TG cross-linked films was lower than that of control films at pH 3, 4, 6 and 8. Solubility of control films in 6.6M urea and in 10% SDS was higher than that of TG cross-linked films. Hydrolysis of control and TG cross-linked films by trypsin and α-chymotrypsin was similar after 24h incubation. Mean thickness of films ranged from 69 to 77 μm and there were no differences among thicknesses. Average tensile strength values of TG cross-linked films were two times greater than those of the homologous controls. |
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Keywords: | cross-linking whey protein 11S globulin films transglutaminase |
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