عنوان المقالة: استخدام انزيم الترانس غاوتامينيز في تصنيع الافلام وطلاء القابل للأكل Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications
دكتور. محمد صباح | Dr. Mohammed Sabbah | 6395
نوع النشر
فصل في كتاب
المؤلفون بالعربي
محمد صباح, فاليريا جيوسافاتو, مارلينا اسبوزيتو, بروسبيرودى بييرو, لوريدانا مارينييلو, رافاييل بورتا
المؤلفون بالإنجليزي
Mohammed Sabbah, C. Valeria L.Giosafatto, Marilena Esposito, Prospero Di Pierro, LoredanaMariniello, Raffaele Porta
الملخص العربي
Transglutaminases are cross-linking enzymes available for catalyzing covalent isopeptide bond formation among protein molecules of different origins. These enzymes, mainly the microbial molecular form, are considered a possible tool to improve physicochemical properties such as solubility, water binding or emulsifying capacity, foaming, viscosity, elasticity, and gelation of proteins intended for human consumption. In recent years, different biotechnological applications of transglutaminases have also come to light in areas ranging from material sciences to medicine. In this chapter, we review the most important applications of such biocatalysts in the preparation of different innovative biodegradable materials that are potentially useful as edible films and food coatings.
تاريخ النشر
31/08/2018
الناشر
Elsevier
رقم المجلد
رقم العدد
1
رابط DOI
https://doi.org/10.1016/B978-0-12-813280-7.00021-9
الصفحات
369-388
رابط خارجي
https://www.sciencedirect.com/science/article/pii/B9780128132807000219
الكلمات المفتاحية
Transglutaminase, Protein cross-linking, Biodegradable material, Edible film, Food coating
رجوع