Abstract
Polysaccharides, proteins and lipids have been utilized for synthesis of polymer matrices to minimize environmental pollution caused by plastic food packaging. Edible coatings are one of the promising alternative in this regard. The coconut protein-guar gum composite films were prepared and studied for their mechanical and barrier properties. Addition of transglutaminase to the composite film forming solution significantly increased the mechanical strength from 1.76 MPa to 3.79 MPa and elongation from 56 mm to 184.87 mm. Improved barrier properties such as water vapour permeability and oxygen transfer rates were observed after treatment of composite films with microbial transglutaminase (MTGase). Differential scanning calorimetric analysis demonstrated an increase in melting temperature with increasing concentration of MTGase. FTIR spectroscopy showed changes in the secondary structure of the protein (amide I and amide II band) and its interaction with the polysaccharide. Major coconut protein having a molecular weight of 53 kDa was not visible in MTGase treated films due to MTGase induced polymerization of protein as analyzed using SDS-PAGE electrophoresis. Scanning electron microscopy exhibited a fibrous microstructure of the surface of the MTGase treated coconut protein guar gum composite films.
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