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Improvement of Physicochemical, Mechanical, Thermal and Surface Properties of Anchovy By-Product Protein Films by Addition of Transglutaminase, and the Correlation Between Secondary Structure and Mechanical Properties

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dc.authorscopusid58957743000
dc.authorscopusid6506835379
dc.authorscopusid55992996500
dc.authorscopusid23978813200
dc.contributor.authorYilmaz, K.
dc.contributor.authorTurhan, S.
dc.contributor.authorSarıcaoğlu, F.T.
dc.contributor.authorTural, S.
dc.date.accessioned2020-06-21T12:17:55Z
dc.date.available2020-06-21T12:17:55Z
dc.date.issued2020
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Yilmaz] Kubra, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Sarıcaoğlu] Furkan Turker, Department of Food Engineering, Bursa Teknik Üniversitesi, Bursa, Turkey; [Tural] Serpil, T.C. Tarim ve Köyişleri Bakanliği, Antakya, Turkeyen_US
dc.description.abstractIn this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (T<inf>g</inf>) of films decreased depending on TGase concentration and the lowest T<inf>g</inf> was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment. © 2020 Elsevier Ltden_US
dc.identifier.doi10.1016/j.fpsl.2020.100483
dc.identifier.issn2214-2894
dc.identifier.scopus2-s2.0-85079228058
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fpsl.2020.100483
dc.identifier.volume24en_US
dc.identifier.wosWOS:000535481200006
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Packaging and Shelf Lifeen_US
dc.relation.journalFood Packaging and Shelf Lifeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnchovy By-Product Proteinen_US
dc.subjectEdible Filmen_US
dc.subjectMechanical Propertiesen_US
dc.subjectSurface Propertiesen_US
dc.subjectThermal Propertiesen_US
dc.subjectTransglutaminaseen_US
dc.titleImprovement of Physicochemical, Mechanical, Thermal and Surface Properties of Anchovy By-Product Protein Films by Addition of Transglutaminase, and the Correlation Between Secondary Structure and Mechanical Propertiesen_US
dc.typeArticleen_US
dspace.entity.typePublication

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