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Updated: Jan 26, 2026

Synthesis of Keratin-based Nanofiber for Biomedical Engineering
Published on: February 7, 2016
Improved structure-stability and packaging characters of crosslinked collagen fiber-based film with casein, keratin
Xiaomeng Wu1,2, Yanghe Luo1, Qi Liu2
1Institute of Food Research, Hezhou University, Hezhou, China.
Background:
To improve the structure-stability and packing characters of collagen fiber, we manufactured crosslinked collagen fiber (CColF)-based edible films using transglutaminase (TGase). Then we made a comparison on structure-stability and packing characteristics among the CColF-based films loaded with casein (CN), keratin (KRT) and soy protein isolate (SPI), respectively.
Results:
Observed from scanning electron microscopy (SEM), the CColF loaded with CN, KRT and SPI showed some unique morphology of the additional proteins. The CColF-protein films performed better packing characteristics including barrier properties, mechanical properties and thermal-stability properties, compared with CColF films. Importantly, with 500 g kg-1 CN (of CColF) addition, CColF-based films possessed a greater thermal stability than the other films judged from differential scanning calorimetry (DSC). Meanwhile, the CColF loaded with 100 g kg-1 CN provided a higher value of tensile strength (TS) and the CColF loaded with 100 g kg-1 KRT showed a higher value in elongation-at-break (EAB) than the other films.
Conclusion:
In conclusion, the collagen fiber-based edible films with better structure-stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry.
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