Open AccessProduction of edible film based on catfish (Clarias batrachus) protein results of enzymatic cross-linking by transglutaminase
Author(s) -
Prima Aulia Pratiwi,
. Setiadi
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/749/1/012031
Subject(s) - tissue transglutaminase , catfish , protein isolate , food science , ultimate tensile strength , biopolymer , chemistry , solubility , materials science , enzyme , fourier transform infrared spectroscopy , elongation , chemical engineering , composite material , biochemistry , organic chemistry , biology , fish <actinopterygii> , fishery , polymer , engineering
The existence of plastic is useful for various kinds of packaging purposes in our activities. However, it takes around 500 years to decompose because these plastics are made from petroleum. Thus the production of plastic is in high dependency on oil stock. Due to this problem, an edible film can be an alternative packaging because it is biodegradable. Protein is the most potential biopolymer to be an edible film but still needs improvement. The enzymatic cross-linking reaction can be selected as a good method to improve protein-based edible film’s mechanical properties. In this study, catfish meat ( Clarias batrachus ) was used as a protein source to produce an edible film through enzymatic cross-linking reaction with The Transglutaminase enzyme (TG-ase). The results of this protein-based edible film showed an improvement in thickness where TG-05 is the thickest film. The solubility decreases from 42.86 % to 20 %. Tensile Strength (TS) and Elongation at Break (EAB) results have range value from 1.630 ± 0.19-10.032 ± 1.316 MPa and 10.733 ± 0.6798-31.9 ± 6.531 %, respectively. FTIR analysis showed the change in Amide II. The biodegradable test showed that edible film could degrade in 6 days.