The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2310-1164

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

June 2014 (published: 01.06.2014)

Number 2(20)

Home > Issue > The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films

UDC 637.5.04

The effect of microbial transglutaminase on mechanical properties of gelatin-based packing films

Shleykin A.G., Shatalov I.S., Shatalova A.S.
Studying the effect of microbial transglutaminase (mTG) on mechanical properties (tensile strength and elongation at break) of gelatin films has shown that mTG added to the formula of the studied samples increased their tensile strength. On the other hand, samples modified with mTG demonstrated a decrease in elasticity.
Read the full article

Keywords: gelatin film, transglutaminase, tensile strength, elongation at break.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132