文献类型：期刊文献

英文题名：Characterization and film-forming properties of collagen from three species of sea cucumber from the South China Sea: Emphasizing the effect of transglutaminase

作者：Liu, Yu[1,2];Zheng, Qingyao[1,2];Tan, Mingtang[1,2,3,4];Chen, Zhongqin[1,2,3,4];Zheng, Huina[1,2,3,4];Gao, Jialong[1,2,3,4];Lin, Haisheng[1,2,3,4];Zhu, Guoping[1,2,3,4];Cao, Wenhong[1,2,3,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, 1 Haida Rd, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518108, Peoples R China;[3]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang 524088, Peoples R China;[4]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China

年份：2024

卷号：294

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:001400395400001)、、EI(收录号：20250117635388)、Scopus(收录号：2-s2.0-85213864261)、WOS

基金：This work was funded by the National Key Research and Develop-ment Program Project of China (grant no. 2020YFD0901104) .

语种：英文

外文关键词：Sea cucumber collagen; Transglutaminase; Film-forming properties

外文摘要：This study aimed to investigate the structural characteristics of Stichopus horrens collagen (SHC), Holothuria scabra collagen (HSC), and Holothuria leucospilota collagen (HLC) and to assess the effect of transglutaminase (TGase) on their film-forming properties. The results indicated that the collagens from three species of sea cucumbers were type I collagen with a complete triple helical structure. The thermal denaturation temperature of HLC (34.6 degrees C) was higher than that of SHC (32.8 degrees C) and HSC (32.3 degrees C). Among the films without TGase, the HLC collagen films (HLCF) performed the best performance, demonstrating excellent barrier properties, strong hydrophobicity, and good thermal stability. Furthermore, the addition of TGase improved the performance of collagen films, especially in HLCF-TG. Notably, the mechanical properties of HLCF-TG were significantly enhanced, with tensile strength reaching the highest value of 5.36 +/- 1.14 MPa. Fourier transform infrared spectroscopy and scanning electron microscopy confirmed that TGase cross-linking enhanced the hydrogen bonding between collagen molecules, resulting in a dense and orderly film structure, which further improved the properties of the film. These findings provide valuable information on the processing of sea cucumber collagen and its potential applications in food packaging films.