Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

  • Oh, Jun-Hyun (Department of Plant and Food Sciences, Sangmyung University)
  • Received : 2011.11.01
  • Accepted : 2012.02.08
  • Published : 2012.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at $50^{\circ}C$, and the reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The color and mechanical and barrier properties of edible films fabricated with CSG cross-linked with TG were characterized. Gelatin yields from the extraction ranged from 18.2% to 23.3%. SDS-PAGE exhibited dark bands at 120 and 250 kDa, indicating successful TG-mediated cross-linking. The color of CSG film was not affected by TG cross-linking. The tensile strength of CSG films cross-linked with TG decreased from 42.59 to 21.73 MPa and the percent elongation increased from 42.92% to 76.96% as reaction times increased from 0 to 40 min. There was no significant difference in water vapor permeability of CSG films.

Keywords

References

  1. Achet D and He XW. 1995. Determination of the renaturation level in gelatin films. Polymer 36, 787-791. https://doi.org/10.1016/0032-3861(95)93109-Y
  2. Arvanitoyannis I and Biliaderis CG. 1998. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends. Food Chem 62, 333-342. https://doi.org/10.1016/S0308-8146(97)00230-6
  3. Arvanitoyannis IS, Nakayama A and Aiba S. 1998. Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties. Carbohydr Polym 37, 371-382. https://doi.org/10.1016/S0144-8617(98)00083-6
  4. American Society for Testing and Materials. 1998. Standard Test Method for Tensile Properties of Thin Plastic Sheeting. D 882-97. ASTM, Philadelphia, PA, US.
  5. American Society for Testing and Materials. 1999. Standard Test Method for Water Vapor Transmission of Materials. E 96-95. ASTM, Philadelphia, PA, US.
  6. Babin H and Dickinson E. 2001. Influence of transglutaminase treatment on the thermoreversible gelation of gelatin. Food Hydrocoll 15, 271-276. https://doi.org/10.1016/S0268-005X(01)00025-X
  7. Butler BL, Vergano PJ, Testin RF, Bunn JM and Wiles JL. 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. J Food Sci 61, 953-956. https://doi.org/10.1111/j.1365-2621.1996.tb10909.x
  8. Chambi H and Grosso C. 2006. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Res Int 39, 458-466. https://doi.org/10.1016/j.foodres.2005.09.009
  9. Chen T, Embree H, Brown EM, Taylor MM and Payne GF. 2003. Enzyme-catalyzed gel formation of gelatin and chitosan: potential for in situ applications. Biomaterials 24, 2831-2841. https://doi.org/10.1016/S0142-9612(03)00096-6
  10. Choi SS and Regenstein JM. 2000. Physicochemical and sensory characteristics of fish gelatin. J Food Sci 65, 194-199. https://doi.org/10.1111/j.1365-2621.2000.tb15978.x
  11. Daniels CA. 1989. Polymers: Structure and Properties. Technomic Publishing Company Inc., Lanchester, PA, US.
  12. de Carvalho RA and Grosso CRF. 2004. Characterization of gelatin based films modified with transglutaminase, glyoxal and formaldehyde. Food Hydrocoll 18, 717-726. https://doi.org/10.1016/j.foodhyd.2003.10.005
  13. Fernandez-Diaz MD, Montero P and Gomez-Guillen MC. 2001. Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chem 74, 161-167. https://doi.org/10.1016/S0308-8146(01)00110-8
  14. Gennadios A and Weller CL. 1990. Edible films and coatings from wheat and corn proteins. Food Technol 44, 63-69.
  15. Gilsenan PM and Ross-Murphy SB. 2000. Viscoelasticity and thermoreversible gelatin gels from mammalian and piscine collagens. J Rheol 44, 871-883. https://doi.org/10.1122/1.551118
  16. Gomez-Guillen MC and Montero P. 2001. Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids. J Food Sci 66, 213-216. https://doi.org/10.1111/j.1365-2621.2001.tb11319.x
  17. Gudmundsson M and Hafsteinsson H. 1997. Gelatin from cod skins as affected by chemical treatment. J Food Sci 62, 37-39. https://doi.org/10.1111/j.1365-2621.1997.tb04363.x
  18. Haug IJ, Draget KI and Smidrod O. 2004. Physical behavior of fish gelatin-kappa-carrageenan mixtures. Carbohydr Polym 56, 11-19. https://doi.org/10.1016/j.carbpol.2003.10.014
  19. Jongjareonrak A, Benjakul S, Visessanguan W, Prodpran T and Tanaka M. 2006. Characterization of edible films from skin gelatin of brownstripe red snapper and bigeye snapper. Food Hydrocoll 20, 492-501. https://doi.org/10.1016/j.foodhyd.2005.04.007
  20. Kolodzlejska I, Kaczorowski K, Piotrowska B and Sadowska M. 2004. Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase. Food Chem 86, 203-209. https://doi.org/10.1016/j.foodchem.2003.08.036
  21. Laemmli UK. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685. https://doi.org/10.1038/227680a0
  22. Leuenberger BH. 1991. Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocoll 5, 353-361. https://doi.org/10.1016/S0268-005X(09)80047-7
  23. Lim LT, Mine Y and Tung MA. 1999. Barrier and tensile properties of transglutaminase cross-linked gelatin films as affected by relative humidity, temperature, and glycerol content. J Food Sci 64, 616-622. https://doi.org/10.1111/j.1365-2621.1999.tb15096.x
  24. Montero P and Gomez-Guillen MC. 2000. Extraction conditions for megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatin. J Food Sci 65, 434-438. https://doi.org/10.1111/j.1365-2621.2000.tb16022.x
  25. Oh JH, Wang B, Field PD and Aglan HA. 2004. Characteristics of edible films made from dairy proteins and zein hydrolysate cross-linked with transglutaminase. Int J Food Sci Technol 39, 287-294. https://doi.org/10.1111/j.1365-2621.2004.00783.x
  26. Park JW, Whiteside WS and Cho SY. 2008. Mechanical and water vapor barrier properties of extruded and heat-pressed gelatin films. LWT Food Sci Technol 41, 692-700. https://doi.org/10.1016/j.lwt.2007.04.015
  27. Piotrowska B, Sztuka K, Kołodziejska I and Dobrosielska E. 2008. Influence of transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) on the properties of fish-skin gelatin films. Food Hydrocoll 22, 1362-1371. https://doi.org/10.1016/j.foodhyd.2007.07.006
  28. Prinyawiwatkul W, Suvanich V, Harrison RW, King JM, Sathivel S, Pacheco K, Rout SK, Nadarajah K and Sonti S. 2002. Value-added crawfish and catfish. Louisiana Agric 45, 20-21.
  29. Ramirez JA, Rodriguez-Sosa R, Morales OG and Vazquez M. 2000. Surimi gels from striped mullet (Mugil cephalus) employing microbial transglutaminase. Food Chem 70, 443-449. https://doi.org/10.1016/S0308-8146(00)00109-6
  30. Ramirez J, Uresti R, Tellez S and Vazquez M. 2002. Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams. J Food Sci 67, 1778-1784. https://doi.org/10.1111/j.1365-2621.2002.tb08722.x
  31. Sarabia AI, Gómez-Guillén MC and Montero P. 2000. The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chem 70, 71-76. https://doi.org/10.1016/S0308-8146(00)00073-X
  32. Siew DC, Heilmann C, Easteal AJ and Cooney RP. 1999. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems. J Agric Food Chem 47, 3432-3440. https://doi.org/10.1021/jf9806311
  33. Sobral PJA, Menegalli FC, Hubinger MD and Roques MA. 2001. Mechanical, water vapor barrier and thermal properties of gelatin based edible films. Food Hydrocoll 15, 423-432. https://doi.org/10.1016/S0268-005X(01)00061-3
  34. Tanaka M, Ishizaki S, Suzuki T and Takai R. 2001. Water vapor permeability of edible films prepared from fish water soluble proteins as affected by lipid type. J Tokyo Univ Fish 87, 31-37.
  35. Tseng YC, Tabata Y, Hyon SH and Ikada Y. 1990. In vitro toxicity test of 2-cyanoacrylate polymers by cell culture method. J Biomed Mater Res 24, 1355-1367. https://doi.org/10.1002/jbm.820241007
  36. Uresti RM, Ramirez JA, Lopez-Arias N and Vazquez M. 2003. Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels. Food Chem 80, 551-556. https://doi.org/10.1016/S0308-8146(02)00343-6
  37. Vanin FM, Sobral PJA, Menegalli FC, Carvalho RA and Habitante AMQB. 2005. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocoll 19, 899-907. https://doi.org/10.1016/j.foodhyd.2004.12.003
  38. Yi JB, Kim YT, Bae HJ, Whiteside WS and Park HJ. 2006. Influence of transglutaminase-induced cross-linking on properties of fish gelatin films. J Food Sci 71, E376-E383. https://doi.org/10.1111/j.1750-3841.2006.00191.x
  39. Zhang S, Wang Y, Herring JL and Oh JH. 2007. Characterization of edible film fabricated with channel catfish (Ictalurus punctatus) gelatin extract using selected pretreatment methods. J Food Sci 72, C498-C503. https://doi.org/10.1111/j.1750-3841.2007.00515.x
  40. Zhou P and Regenstein JM. 2004. Optimization of extraction conditions for pollock skin gelatin. J Food Sci 69, C393-C398. https://doi.org/10.1111/j.1365-2621.2004.tb10704.x

Cited by

  1. Enzymes in Fish and Seafood Processing vol.4, pp.2296-4185, 2016, https://doi.org/10.3389/fbioe.2016.00059