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dc.contributor.authorYayli D.
dc.contributor.authorTurhan S.
dc.contributor.authorSaricaoglu F.T.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:14Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:14Z
dc.date.issued2017
dc.identifier.issn1225-8563
dc.identifier.urihttps://dx.doi.org/10.5851/kosfa.2017.37.5.635
dc.identifier.urihttps://hdl.handle.net/20.500.12403/464
dc.description.abstractIn this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase concentration increased, the L? values of films decreased, but a? and b? values increased. All films showed very good barrier properties against UV light. The highest tensile strength was obtained in MDCM-P films containing 3% TGase (p<0.05). The elongation at break values increased with the TGase concentration increasing from 1 to 3%, but decreased at higher enzyme concentration (p<0.05). The addition of TGase altered molecular organization and intermolecular interaction in the film matrix. TGase treated films showed smoother and ordered surface structure and homogeneous and compact microstructure. The results indicated that TGase use can be an effective approach in improving the solubility and mechanical properties of MDCM-P films. Copyright © Korean Society for Food Science of Animal Resources.en_US
dc.language.isoengen_US
dc.publisherKorean Society for Food Science of Animal Resources
dc.relation.isversionof10.5851/kosfa.2017.37.5.635
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEdible film
dc.subjectMechanically deboned chicken meat
dc.subjectTransglutaminase
dc.subjectEdible film
dc.subjectMechanically deboned chicken meat
dc.subjectTransglutaminase
dc.titleEdible packaging film derived from mechanically deboned chicken meat proteins: Effect of transglutaminase on physicochemical propertiesen_US
dc.typearticleen_US
dc.relation.journalKorean Journal for Food Science of Animal Resourcesen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID57196712303
dc.contributor.authorID6506835379
dc.contributor.authorID55992996500
dc.identifier.volume37
dc.identifier.issue5
dc.identifier.startpage635
dc.identifier.endpage645
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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