THE INFLUENCE OF ENZYMATIC TREATMENT TIME OF MICROBIAL TRANSGLUTAMINASE ON THE PROPERTIES OF EDIBLE FILM BASED ON WHEY PROTEIN ISOLATE

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KOURAVAND FARZANEH; Jooyandeh Hossein; BARZEGAR HASAN; Hojjati Mohammad

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Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:3 Page(s): 519-527

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Title

THE INFLUENCE OF ENZYMATIC TREATMENT TIME OF MICROBIAL TRANSGLUTAMINASE ON THE PROPERTIES OF EDIBLE FILM BASED ON WHEY PROTEIN ISOLATE

Author(s)

KOURAVAND FARZANEH | Jooyandeh Hossein | BARZEGAR HASAN | Hojjati Mohammad | Issue Writer Certificate

Keywords

EDIBLE FILMQ2

MECHANICAL PROPERTIESQ2

MICROBIAL TRANSGLUTAMINASEQ1

WHEY PROTEIN ISOLATEQ1

Abstract

The effect of enzymatic treatment time of MICROBIAL TRANSGLUTAMINASE (MTGase) on the characteristics of WHEY PROTEIN ISOLATE (WPI) films was investigated. Results shown that the properties of MTGase-treated films were affected by increasing the enzymatic treatment time. Enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resulted in higher values of tensile strength (TS) and lower values of elongation at break (EB) as compared to control film. In the MTGase-treated films, the TS values decreased gradually and EB values increased progressively with increasing incubation time from 1 to 3 h. Water vapor permeability (WVP) and total soluble matter (TSM) of control film in comparison with MTGase-treated films decreased from 3.6×1010 to 2.31×1010 g m-1 s-1 pa-1 and from 37.07 to 19.97 percent, respectively. However, as the time of enzymatic treatment was increased the TSM and WVP were gradually increased.

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APA: Copy

KOURAVAND, FARZANEH, Jooyandeh, Hossein, BARZEGAR, HASAN, & Hojjati, Mohammad. (2016). THE INFLUENCE OF ENZYMATIC TREATMENT TIME OF MICROBIAL TRANSGLUTAMINASE ON THE PROPERTIES OF EDIBLE FILM BASED ON WHEY PROTEIN ISOLATE. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(3), 519-527. SID. https://sid.ir/paper/144344/en

Vancouver: Copy

KOURAVAND FARZANEH, Jooyandeh Hossein, BARZEGAR HASAN, Hojjati Mohammad. THE INFLUENCE OF ENZYMATIC TREATMENT TIME OF MICROBIAL TRANSGLUTAMINASE ON THE PROPERTIES OF EDIBLE FILM BASED ON WHEY PROTEIN ISOLATE. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(3):519-527. Available from: https://sid.ir/paper/144344/en

IEEE: Copy

FARZANEH KOURAVAND, Hossein Jooyandeh, HASAN BARZEGAR, and Mohammad Hojjati, “THE INFLUENCE OF ENZYMATIC TREATMENT TIME OF MICROBIAL TRANSGLUTAMINASE ON THE PROPERTIES OF EDIBLE FILM BASED ON WHEY PROTEIN ISOLATE,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 3, pp. 519–527, 2016, [Online]. Available: https://sid.ir/paper/144344/en

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