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Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films

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Abstract

The subject of the study was analysis of enzymatic degradation of fish gelatin and fish gelatin-chitosan films cross-linked with transglutaminase (TGase) and 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC). Unmodified gelatin films were almost completely hydrolysed by trypsin and proteinase N, and in about 60% by pepsin. Gelatin films modified with TGase in concentration of 0.2 mg/ml and with EDC (30 mM) were hydrolysed by trypsin in 90–100% while by pepsin in about 40 and 25%, respectively. Fish gelatin from gelatin-chitosan films, unmodified and modified with TGase, was almost completely hydrolysed by trypsin. The presence of chitosan in two-components films cross-linked with EDC decreased hydrolysis by pepsin and trypsin, respectively, by about 65, and 20% more in comparison to that of one-component chemical modified films. Applied modifications had no significant influence on degradation of fish gelatin and gelatin-chitosan films by proteinase N.

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Acknowledgments

The authors acknowledge with thanks the financial support received under research Grant No. 42/05/Wn50/NE-OZ-Tx/D from the National Fund for Environmental Protection and Water Management at the order of Ministry of the Environment.

The chitosan was kindly supplied by Dr. Anna Wojtasz-Pająk from Sea Fisheries Institute in Gdynia, Poland.

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Authors and Affiliations

  1. Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12, 80-952, Gdańsk, Poland

    Katarzyna Sztuka & Ilona Kołodziejska

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  1. Katarzyna Sztuka
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  2. Ilona Kołodziejska
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Correspondence to Ilona Kołodziejska.

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Sztuka, K., Kołodziejska, I. Effect of transglutaminase and EDC on biodegradation of fish gelatin and gelatin-chitosan films. Eur Food Res Technol 226, 1127–1133 (2008). https://doi.org/10.1007/s00217-007-0641-9

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  • DOI: https://doi.org/10.1007/s00217-007-0641-9

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