Influence of enzymatic crosslinking on Tambaqui (Colossoma macropomum) skin gelatin film properties.

This study aimed to evaluate the influence of enzymatic treatment with transglutaminase on gelatin films derived from Tambaqui skin. The gelatin was extracted through acid extraction, characterized, and subjected to enzymatic crosslinking with transglutaminase at concentrations of 1%, 2%, and 3% (w/w). The optimal conditions for film production were determined based on gelatin Bloom strength. The films were characterized according to physical, chemical, mechanical, barrier, and thermal properties. The extracted gelatin exhibited a molecular weight distribution of 52 kDa, a viscosity of 2.87 cP, and a Bloom strength of 62.71 g. The Gly–Pro–Hyd content accounted for around 31.72% of the total amino acids. The addition of 3% (w/w) transglutaminase significantly increased the gelatin Bloom strength from 62.71 to 101.6 g. However, transglutaminase crosslinking had no significant effect on film thickness and mechanical properties. On the other hand, it did lead to a significant reduction in solubility from 97.57 to 74.29% and water vapor permeability from 10.28 to 9.54 g.mm/m2.d.kPa. FTIR and TGA analyses suggest no significant alterations in the functional groups or degradation events of the gelatin films. Overall, the enzymatic treatment showed promise in reducing the solubility and water vapor permeability of Tambaqui skin gelatin films. [ABSTRACT FROM AUTHOR]