Edible films produced with gelatin and casein cross-linked with transglutaminase

By H.N.M. Chambi, C. Grosso. 2006

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Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties (2008, methodology): “In addition, percent elongation of gelatin films exhibited an increase [5,16,34], remained constant [3,12], or showed a decrease in value [12,33,35] after adding cross-linkers.”
Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids (2015, background): “In fact, the conformation 384 and arrangement of protein chains in the matrix led to strong interchain forces close to 385 the collagen structure (Chambi & Grosso, 2006), which enhances its mechanical 386 performance.”
Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “…on edible and/or biodegradable gelatin films has dealt with commercial mammalian gelatins (Arvanitoyannis et al., 1998a; Bertan et al.,2005; Chambi & Grosso, 2006; de Carvalho & Grosso, 2004; Lim, Mine & Tung, 1999; Menegalli et al., 1999; Simon-Lukasik & Ludescher, 2004; Sobral &…”
State of the Art in the Development and Properties of Protein-Based Films and Coatings and Their Applicability to Cellulose Based Products: An Extensive Review (2015, background): “Various authors [166,173] tried different edible casein–gelatin blends cross-linked with transglutaminase.”