Improvement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical properties

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dc.authorid0000-0003-1173-5793en_US
dc.contributor.authorYilmaz, Kubra
dc.contributor.authorTurhan, Sadettin
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.contributor.authorTural, Serpil
dc.date.accessioned2021-03-20T20:09:26Z
dc.date.available2021-03-20T20:09:26Z
dc.date.issued2020
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, improvement of some properties of anchovy by-product protein (ABP-P) films by addition of transglutaminase (TGase), and the correlation between secondary structural results and mechanical properties were investigated. The solubility and water vapor permeability of films improved by the TGase treatment at low concentrations. The highest tensile strength value was obtained in films containing 5 % TGase, and the elongation at break values decreased with the TGase concentration increasing. Glass transition temperature (T-g) of films decreased depending on TGase concentration and the lowest Tg was observed from 5 % TGase treated film. Fourier transform infrared spectra of films displayed similar backbone structures with different band intensities. The secondary structure of films from Amide-I band was significantly affected by TGase addition and the results were well correlated with mechanical properties. TGase addition modified the film surface structure and 3 % concentration caused the lowest surface roughness. These results revealed that mechanical, barrier and surface properties of ABP-P films could be modified with 3 % TGase treatment.en_US
dc.identifier.doi10.1016/j.fpsl.2020.100483en_US
dc.identifier.issn2214-2894
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttp://doi.org/10.1016/j.fpsl.2020.100483
dc.identifier.urihttps://hdl.handle.net/20.500.12885/418
dc.identifier.volume24en_US
dc.identifier.wosWOS:000535481200006en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Packaging And Shelf Lifeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTransglutaminaseen_US
dc.subjectAnchovy by-product proteinen_US
dc.subjectEdible filmen_US
dc.subjectMechanical propertiesen_US
dc.subjectThermal propertiesen_US
dc.subjectSurface propertiesen_US
dc.titleImprovement of physicochemical, mechanical, thermal and surface properties of anchovy by-product protein films by addition of transglutaminase, and the correlation between secondary structure and mechanical propertiesen_US
dc.typeArticleen_US

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