Properties of MTGase treated gluten film
Journal
European Food Research and Technology
Journal Volume
222
Journal Volume
222
Journal Issue
3-4
Journal Issue
3-4
Pages
291-297
Start Page
291
End Page
297
ISSN
14382377
Date Issued
2006-02
Author(s)
Chiang, I-Chen
Abstract
Water barrier and mechanical properties of gluten film affected by the treatment of microbial transglutaminase (MTGase) were evaluated with the water vapor permeability (WVP), magnetic resonance imaging (MRI) T2 map and mechanical properties of gluten films. The water barrier ability of gluten films was superior to the no film but inferior to the Parafilm® investigated by MRI T2 maps in a two-gelatin-gel system. The WVP of gluten film increased, while the tensile force decreased, with increasing in the dosage of MTGase treated. The gluten films were also dyed with Acid Fuchsin and observed by a confocal laser scanning microscopy (CLSM) to localize the proteins in the film. The micrographs showed many pores and inhomogenous gluten network in MTGase treated gluten films. High WVP and weak mechanical properties of MTGase treated gluten films were attributed to the cross-link bonds formation, which created pores and inhomogenous gluten matrix as evidenced by CLSM.
Subjects
Confocal laser scanning microscopy (CLSM)
Gluten film
Magnetic resonance imaging (MRI) T2 map
Microbial transglutaminase (MTGase)
Water vapor permeability (WVP)
Type
journal article