Characterisation of jellyfish protein films with added transglutaminase and wasabi extract. (21st April 2015)

• Record Type: Journal Article
• Authors: Lee, Ji‐Hyun; Lee, Ji‐Hyeon; Yang, Hyun‐Ju; Won, Misun; Song, Kyung Bin
• Is Part Of: International journal of food science & technology. Volume 50:Number 7(2015:Jul.)
• Page Start: 1683
• Page End: 1689
• Publication Date: 2015-04-21
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12826
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12826-abs-0001"> <title>Summary</title> <p>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 <italic>Escherichia coli</italic> O157:H7 and <italic>Listeria monocytogenes</italic> 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.</p> </abstract>