Effects of Transglutaminase on Rheological and Film Forming Properties of Fish Gelatin

摘要

Rheological and film forming properties of fish gelatin modified by transglutaminase fTGase) were investigated. The results indicated that the modified gels had higher gel strength of 101.4 g and 118.6 g with added TGase of 1% and 2 %, respectively. Elastic modulus (G'), viscous modulus (G") of modified gels were significantly increased by the addition of 2% TGase. Tensile strength (TS) and elongation at break (EAB) of modified film increased by 38.2% and 137.1%, respectively, compared with the control film (P<0.05). The use of TGase significantly decreased water vapor permeability (WVP) of resulting film. Fourier transform infrared spectra (FTIR), X-ray diffraction (XRD) and microstructure analysis denoted a certain degree of interference of TGase in the arrangement of gelatin molecules.