عنوان المقالة: استخدام انزيم الترانس غاوتامينيز في تصنيع الافلام وطلاء القابل للأكل Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications
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.
دكتور. محمد صباح | Dr. Mohammed Sabbah | 6905