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Title 

Characterisation of jellyfish protein films with added transglutaminase and wasabi extract

Authors 

J H LeeY J YangMi Sun WonK B Song

Publisher 

Wiley

Issue Date 

2015

Citation 

International Journal of Food Science and Technology, vol. 50, no. 7, pp. 1683-1689

Keywords 

ABTS radical scavenging activityDisc diffusion testJellyfish proteinPhysical propertyTransglutaminase

Abstract 

The physical, optical, antimicrobial and antioxidant properties of jellyfish protein (JFP) films with added transglutaminase (TGase) and wasabi extract (WE) were studied. Among the plasticisers, 30% sorbitol was the most desirable. The optimal physical properties of the JFP films were obtained when 15 U transglutaminase g-1 JFP was added. The incorporation of WE affected the physical properties of the JFP films. The tensile strength (21.68-35.25 MPa), elongation at break (10.85-13.25%) and Young's modulus (920.18-1278.9 MPa) of the films increased as WE concentration increased from 0.5% to 1.5%. The thermal gravimetric analysis results revealed that the thermal stability of the JFP films increased with increasing concentrations of WE. The inhibition zones against Escherichia coli O157:H7 and Listeria monocytogenes and antioxidant activity also increased as the concentration of WE increased. Thus, antimicrobial and antioxidant JFP films could be prepared by the addition of WE.

ISSN 

0950-5423

Link 

http://dx.doi.org/10.1111/ijfs.12826

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2019-05-02


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