Effects of ph and transglutaminase addition on the properties of faba bean protein based films

Date

2024-11-29

Author

Kocatepe, Melissa

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Biodegradable packaging is a growing trend as it is an eco-friendly alternative to synthetic polymers. Although natural polymers have certain limitations when used as packaging material, these limitations can be overcome by incorporating other functional components. In this study, films were made using the casting method. Faba bean protein concentrate was used as a base packaging material, and microbial transglutaminase (MTGase) was added to cross-link the protein chains and improve the barrier properties of the films. In the first part of the study, films were prepared at two different pH levels (pH 6 and pH 8) and with varying dosages of MTGase (0, 5U, and 10U). Films made at pH 8 gave better results regarding WVP and mechanical properties due to the higher solubility of the proteins at pH 8. In addition, the degree of cross-linking with MTGase was higher at pH 8. The addition of MTGase at dosage of 10U improved the physical properties of the films. In the second part of the study, thyme oil was added to film-forming solutions at pH 8. Although thyme oil addition improved antioxidant capacity and provided antimicrobial benefits, it affected the mechanical and barrier properties of the films negatively. In addition, it was observed that thyme oil addition reduced the degree of cross-linking of the films. In order to achieve a successful active packaging film with high antioxidant capacity and antimicrobial activity, the addition of 1% thyme oil to faba bean protein film crosslinked with 10U MTGase is recommended.

Subject Keywords

Biodegradable Film, Faba Bean Protein, Transglutaminase, Thyme Oil, Active Film

URI

https://hdl.handle.net/11511/113021

Collections

Graduate School of Natural and Applied Sciences, Thesis