Transglutaminase-modified whey protein/nanocrystalline cellulose composite films: glycerol plasticization optimization and cheese packaging application

IF 6.5 Q1 CHEMISTRY, APPLIED

Carbohydrate Polymer Technologies and Applications Pub Date : 2025-07-15 DOI:10.1016/j.carpta.2025.100945

Wei Gong, Tao Zhang, Fang Qian, Guangqing Mu, Shujuan Jiang

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Abstract

To overcome the limitation of bio-based packaging films in terms of mechanical/ barrier properties and preservation of freshness in high-fat foods. This study explored the effect of glycerol content (40 %, 45 %, 50 %, 55 % and 60 %) on the properties of whey protein concentration (WPC) and nanocrystalline cellulose (NCC) composite films and evaluated the effect of transglutaminase (TGase)-modified WPC-based versus commercial polyethylene films (PE film) on the freshness of cheese. The results showed that the WPC-NCC composite film exhibited superior mechanical and barrier properties at a glycerol content of 45 % in comparison to other concentrations. The tensile strength (TS) and elongation at break (EAB) of the WPC-NCC composite film were 1.89 MPa and 26.4 %, respectively, and the water vapor permeability (WVP) reached 3.29 × 10⁻¹² gmPa⁻¹s⁻¹m⁻². Structure analysis revealed that the ordered structure of proteins decreases with the increase of glycerol content, and the α-helix content decreased from 11.19 % to 7.1 %. WPC-NCC-TG film was comparable to PE film for cheese preservation within 30 days of storage. The WPC-NCC-TG film effectively inhibited lipid oxidation, delayed the decline of pH, and color deterioration. The WPC-NCC film was modified by TGase provided theoretical and technical support for the development of high-performance bio-based cheese packaging films.

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转谷氨酰胺酶修饰乳清蛋白/纳米晶纤维素复合膜：甘油塑化优化及奶酪包装应用

克服生物基包装薄膜在机械/阻隔性能和高脂肪食品保鲜方面的局限性。本研究探讨了甘油含量（40%,45%,50%，55%和60%）对乳清蛋白浓度（WPC）和纳米晶纤维素（NCC）复合膜性能的影响，并评估了转谷氨酰胺酶（TGase）修饰的WPC基膜与商业聚乙烯膜（PE膜）对奶酪新鲜度的影响。结果表明，当甘油含量为45%时，WPC-NCC复合膜具有较好的力学性能和阻隔性能。WPC-NCC复合膜的抗拉强度（TS）和断裂伸长率（EAB）分别为1.89 MPa和26.4%，水蒸气透气性（WVP）达到3.29 × 10−12 gmPa−1s−1m−2。结构分析表明，随着甘油含量的增加，蛋白质的有序结构降低，α-螺旋含量从11.19%下降到7.1%。wpc - nc - tg膜在30天内的奶酪保存效果与PE膜相当。wpc - nc - tg膜有效地抑制了脂质氧化，延缓了pH的下降和颜色的恶化。采用TGase对WPC-NCC薄膜进行改性，为开发高性能生物基奶酪包装薄膜提供了理论和技术支持。

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来源期刊

Carbohydrate Polymer Technologies and Applications

CiteScore

8.70

自引率

0.00%

发文量