转谷氨酸酶交联蛋白质食品包装薄膜的进展;一个审查
Wanli Zhang1, Sara Hedayati2, Mohammad Tarahi2
1School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
International journal of biological macromolecules
|October 12, 2023
概括
使用转胺酶 (TG) 的可生物降解食品包装薄膜 (FPF) 显示出更好的抗水性和机械强度. 这种可持续的方法提高了基于蛋白质的薄膜性能,以获得环保包装解决方案.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
背景情况:
- 塑料包装带来环境和健康风险,推动了对可持续替代品的需求.
- 基于蛋白质的薄膜具有良好的屏障性能,但具有较差的抗水性和机械强度.
- 转胺酶 (TG) 是一种安全的,绿色的交叉链接剂,用于增强基于蛋白质的材料性能.
研究的目的:
- 审查最近转谷氨酸酶 (TG) 交联蛋白质食品包装膜 (FPF) 的进展.
- 探索TG交联对各种基于蛋白质的FPFs的物理化学性质的影响.
- 突出TG作为一种提高可生物降解蛋白膜功能的策略.
主要方法:
- 对基于蛋白质的FPFs的TG交叉链接的科学文献的综述.
- 对TG的化学特性和反应机制的分析.
- 专注于TG交联对屏障,防水,机械和热性能的影响.
主要成果:
- TG显著提高了基于蛋白质的薄膜的耐水性,屏障性能,机械强度和热稳定性.
- TG交叉连接的有效性取决于TG度,交叉连接温度和其他因素.
- TG可以与其他战略协同结合,以进一步改善房地产.
结论:
- 转胺酶 (TG) 交联是一种高效的方法,可以提高可生物降解蛋白质食品包装膜 (FPF) 的性能.
- 优化TG度和交联条件对于最大限度地提高性能效益至关重要.
- TG为开发先进,可持续的食品包装材料提供了一个有前途的途径.
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