Evaluation of mechanical and water barrier properties of transglutaminase cross‐linked zein films incorporated with oleic acid |
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| Authors: | Kingsley Masamba Yue Li Joseph Hategekimana Muhammad Zehadi Jianguo Ma Fang Zhong |
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| Affiliation: | 1. Key Laboratory of Food colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China;2. Department of Food Science and Technology, Faculty of Food and Human Sciences, Lilongwe University of Agriculture and Natural Resources (LUANAR), Lilongwe, Malawi |
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| Abstract: | In this study, four concentrations of transglutaminase were used in zein films incorporated with four oleic acid concentrations, and subsequently, the mechanical and water barrier properties were evaluated. Enzyme concentration significantly affected mechanical and barrier properties of the films. Transglutaminase concentration at 1% improved tensile strength of control sample from 17.5 to 26.9 MPa while solubility decreased from 6.4% to 4.4%. Incorporation of oleic acid into transglutaminase‐treated zein films irrespective of enzyme concentration decreased water vapour permeability and solubility with the 1% transglutaminase‐treated zein films incorporated with 3% oleic acid registering the lowest permeability (0.37 g mm m?2 h?1 kPa?1) and solubility (2.8%) values while elongation at break was not significantly improved. The use of transglutaminase at 1% concentration in cross‐linking zein films coupled with incorporation of controlled concentrations of oleic acid can be an effective approach in improving mechanical and water barrier properties of zein‐based films. |
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| Keywords: | Mechanical properties oleic acid Transglutaminase water barrier properties zein |
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