Evaluation of a novel nano-size collagenous matrix film cross-linked with gallotannins catalyzed by laccase. (30th July 2021)

• Record Type: Journal Article
• Authors: Tian, Xiaojing; Wang, Yang; Duan, Songmei; Hao, Yanjie; Zhao, Kaixuan; Li, Yu; Dai, Ruitong; Wang, Wenhang
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: Collagen -- Nano-size -- Film -- Laccase -- Gallotannins; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129335
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of hydrolysate of gallotannins on cross-linking of collagen was studied. The hydrolysate of gallotannins and laccase improved the tensile strength of film. Gallotannins hydrolysate-laccase collagen film had mild antimicrobial activity. Abstract: The effect of hydrolysis degree of gallotannins (GT, 1 mg/g) on cross-linking of nano-size collagen catalyzed by laccase (12 U/g) was studied, and the antibacterial properties of GT hydrolysates (HGT)-laccase (Lac) collagen films on minced cod were also investigated. The results showed that the tensile strength of HGT-Lac films (87.23–100.77 MPa) was higher than those added HGT alone (85.59–95.58 MPa) under the same hydrolysis degree of GT. Compared to the denaturation temperature (78.05 °C) of pure nano-size collagen film without addition of HGT and laccase, the denaturation temperature of HGT (80.75–86.30 °C) and HGT-Lac (91.97–101.64 °C) films increased greatly, especially for HGT-Lac films. Moreover, both HGT and HGT-Lac films showed some mild antibacterial properties for minced cod during storage at 4 °C for 8 days. Therefore, the combination of HGT and laccase could improve the performance of nano-size collagen film and extend the application of collagen in biodegradable/edible packaging.