Abstract
Abstract This paper was to measure the effect of fish gelatin and Transglutaminase enzyme (TGs) on properties of sago starch and fish gelatin films. The concentration of glycerol was 30% of polymers (db) and the sago starch to fish gelatin ratios were (1:0 and 3:1) with TGs concentrations (1, 5 and 10 mg/g gelatin). The results were discussed in terms of ‘gelatin and TGs effect’. In a general manner, fish gelatin and TGs have an effect on both physicochemical and functional properties of the produced films. Addition of fish gelatin to sago starch films significantly reduced tensile strength (TS), water vapor permeability (WVP) but increased the percentage of elongation at break (%EAB). Positive effects of TGs addition on mechanical properties were observed. FTIR-ATR showed an evident of interaction between polysaccharides and protein. Furthermore, the transmittance percentage of amide I and amide II bands in treated films reduced with increasing enzyme concentration as an evident of enzyme crosslinking.
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