Food and Bioprocess Technology

, Volume 10, Issue 8, pp 1422–1430 | Cite as

Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase

Original Paper


Transglutaminase (TGase) and succinylation could modify the physicochemical characteristics and the functional properties of proteins. The aim of this work was to cross-link egg white protein (EWP) and succinylated casein with TGase and to assess the feasibility of making a novel composite protein film. The effects of succinylated casein content, reaction time, and TGase concentration on the mechanical properties, physical characteristics (thermal property and degree of crystallinity), and structure properties (secondary structure and surface micrograph structure) of the film were investigated in this study. The results revealed that the susceptibility of EWP to TGase-mediated cross-linking modification was enhanced by succinylated casein. Meanwhile, the films with TGase were more homogeneous and smoother and possessed better water resistance and thermal stability. The content of α-helix, β-turn structures were increased whereas β-sheet structure was decreased. The spatial conformation and degree of crystallinity of composite protein film were also affected by TGase. The increase of the degree of crystallinity of the composite film further proved the improvement of film mechanical properties induced by TGase and succinylated casein. Based on the above results, this study provides relevant data and insights for the TGase/chemical modification of protein-based edible films.


Egg white protein Edible films Succinylated casein TGase 


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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China
  2. 2.School of Food ScienceJiangnan UniversityWuxiPeople’s Republic of China

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