Study on Polymer Formation and Film-forming Properties Under Catalysis of Transglutaminase Between Casein and Keratin

Xiao-Zhou Su; Hong-Ru Wang

doi:10.14233/ajchem.2014.16306

Issue

Vol. 26 No. 4 (2014): Vol 26 Issue 4

Issue Published : February 15, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Study on Polymer Formation and Film-forming Properties Under Catalysis of Transglutaminase Between Casein and Keratin

https://doi.org/10.14233/ajchem.2014.16306

Xiao-Zhou Su

College of Resources and Environment, Shaanxi University of Science and Technology, Xi'an 710021, P.R. China

Hong-Ru Wang

College of Resources and Environment, Shaanxi University of Science and Technology, Xi'an 710021, P.R. China

Corresponding Author(s) : Hong-Ru Wang

feitianshenzhou@163.com

Asian Journal of Chemistry, Vol. 26 No. 4 (2014): Vol 26 Issue 4
Article Published : February 15, 2014

Abstract

Different mass ratio of casein and keratin were used to produce heteropolymer under the treatment of transglutaminase. The molecular weight of the polymer was investigated by SDS-PAGE. Films mechanical and water vapor barrier properties of the blended film were also studied. Film morphology was observed by using scanning electron microscopy. The crosslinking between casein and keratin proved by electrophoresis and the molecular weight of the new polymer was presumed about 50-70 kDa. The casein/keratin blended films showed an increase in elongation and water vapor permeability with transglutaminase treatment. The synergistic effect can be seen from the elongation value of the transglutamiase treatment casein/keratin blended filmed at the mass ratio of 4:1. The value of the tensile strength of the blended films decreased significantly with the increasing content of keratin.

Keywords

Casein Keratin Crosslinking Heteropolymer Film-forming property

Su, X.-Z., & Wang, H.-R. (2014). Study on Polymer Formation and Film-forming Properties Under Catalysis of Transglutaminase Between Casein and Keratin. Asian Journal of Chemistry, 26(4), 1199–1203. https://doi.org/10.14233/ajchem.2014.16306

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References

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References

C. Partschefeld, U. Schwarzenbolz, S. Richter and T. Henle, Biotechnol. J., 2, 456 (2007); doi:10.1002/biot.200600232.

M.M. Taylor, C. Liu, W.N. Marmer and E.M. Brown, J. Am. Leather Chemists Assoc., 98, 435 (2003).

N. Nio, M. Motoki and K. Takinami, Agric. Biol. Chem., 49, 2283 (1985); doi:10.1271/bbb1961.49.2283.

E.E. Babiker, Food Chem., 70, 139 (2000); doi:10.1016/S0308-8146(99)00231-9.

L.T. Lim, Y. Mine and M.A. Tung, J. Agric. Food Chem., 46, 4022 (1998); doi:10.1021/jf980567n.

J.M. Cardamone and J.G. Phillips, Text. Res. J., 77, 277 (2007); doi:10.1177/0040517507078788.

D.R. Kahn and I. Cohen, Biochim. Biophys. Acta, 668, 490 (1981); doi:10.1016/0005-2795(81)90184-7.

M.C. Alexandre, Y. Popineau, G. Viroben, M. Chiarello, A. Lelion and J. Gueguen, Agric. Food Chem., 41, 2208 (1993); doi:10.1021/jf00035a073.

C. Larré, S. Denery-Papini, Y. Popineau, G. Deshayes, C. Desserme and J. Lefebvre, Cereal Chem., 77, 121 (2000); doi:10.1094/CCHEM.2000.77.2.121.

A. Basman, H. Köksel and P.K.W. Ng, J. Food Sci., 67, 2654 (2002); doi:10.1111/j.1365-2621.2002.tb08794.x.

A. Basman, H. Köksel and P.K.W. Ng, Eur. Food Res. Technol., 215, 419 (2002); doi:10.1007/s00217-002-0573-3.

M. Yildirim and N.S. Hettiarachchy, J. Food Sci., 63, 248 (1998); doi:10.1111/j.1365-2621.1998.tb15719.x.

M. Yildirim and N.S. Hettiarachchy, J. Food Sci., 62, 270 (1997); doi:10.1111/j.1365-2621.1997.tb03983.x.

K. Takahashi, Y. Nakata, K. Someya and M. Hattori, Biosci. Biotechnol. Biochem., 63, 2144 (1999); doi:10.1271/bbb.63.2144.

J.C. Ramirez-Suarez and Y.L. Xiong, Meat Science, 65, 899 (2003); doi: 10.1016/S0309-1740(02)00297-8.

J.H. Oh, B. Wang, P.D. Field and H.A. Aglan, J. Food Sci. Technol., 39, 287 (2004); doi:10.1111/j.1365-2621.2004.00783.x.

A. Bonet, W. Blaszczak and C.M. Rosell, Cereal Chem., 83, 655 (2006); doi:10.1094/CC-83-0655.

E. Hernàndez-Balada, M.M. Taylor, J.G. Phillips, W.N. Marmer and E.M. Brown, Bioresour. Technol., 100, 3638 (2009); doi:10.1016/j.biortech.2009.02.039.

L. Kurth, Food Technol. Austr., 35, 420 (1983).

H. Chambi and C. Grosso, Food Res. Int., 39, 458 (2006); doi:10.1016/j.foodres.2005.09.009.

L. Cui, X. Fan, P. Wang, Q. Wang and G. Fu, Eng. Life Sci., 11, 201 (2011); doi:10.1002/elsc.201000110.

C. Li, W. Qiang, W. Ping and H. Qingsong, J. Appl. Polymer, 4, 2053 (2011).

J.M. Cardamone, J. Mol. Struct., 969, 97 (2010); doi:10.1016/j.molstruc.2010.01.048.

H. Chen, R. Banerjee and E.J. Limoge, in eds.: I.A. Taub and R. Bell, Testing Mechanical Strengths of Edible Films; in Proceedings of Food Preservation 2000, Science and Technology Corporation, Hampton, VA, pp. 863-875 (1993).

H. Chen, J. Dairy Sci., 78, 2563 (1995); doi:10.3168/jds.S0022-0302(95)76885-0.

S. Reichl, M. Borrelli and G. Geerling, Biomaterials, 32, 3375 (2011); doi:10.1016/j.biomaterials.2011.01.052.

T. Tanabe, N. Okitsu, A. Tachibana and K. Yamauchi, Biomaterials, 23, 817 (2002); doi:10.1016/S0142-9612(01)00187-9.

N.K. Howell, Biopolymer Mixtures, University Press, Nottingham, pp. 329-347 (1995).

Issue

Vol. 26 No. 4 (2014): Vol 26 Issue 4

Study on Polymer Formation and Film-forming Properties Under Catalysis of Transglutaminase Between Casein and Keratin

Corresponding Author(s) : Hong-Ru Wang

Abstract

Keywords

Full Article

Download Citation

References

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