Abstract: The effects of transglutaminase (TGase) treatment on the properties of edible films cast from soybean protein isolates (SPI1，SPI2)，sodium caseinate (NaCN1，NaCN2) and gelatin (G1，G2) were investigated. Tensile strength (TS)，elongation at break (EB)，moisture content (MC)，total soluble matter (TSM)，surface hydrophobicity (S0) as well as transparency of TGase-treated films and control films were evaluated after conditioning film specimens at 25 ℃ and 50% relative humidity (RH) for 48 h. TGase treatment significantly increased (P≤0.05) the TS and S0 values of most protein films by 13.1%～33.2 % and 2.4%～216.1 %，respectively，and simultaneously significantly decreased the TSM of all films by 21.2%～69.9%. TGase treatment improved EB of films cast from SPI2，NaCN and gelatin，while reduced EB of SPI1 films. The transparency of TGase-treated films from SPI1，NaCN2 and G1 was lower than that of control. SDS-PAGE analyses confirmed the occurrence of cross-linking induced by TGase，which may account for the higher TS，S0 and lower TSM values (as compared to the control).

摘要： 研究了谷氨酰胺转移酶（TGase）对大豆分离蛋白（SPI1和SPI2）、酪蛋白酸钠（NaCN1 和NaCN2）及明胶（G1和G2）3类蛋白质成膜特性的影响。研究表明在成膜溶液中加入TGase（8U/g蛋白），可以使SPI、NaCN和明胶等3类蛋白质膜的抗拉强度和表面疏水性有不同程度的改善，其中抗拉强度增加的辐度为13.1%(P≤0.05)，而表面疏水性增加的辐度为2%～216%(P≤0.05)；明显降低了膜的水分含量、总可溶性物量及透光率。对于断裂伸长率，TGase的处理使G1膜、NaCN2膜、G2膜、NaCN1膜和SPI2膜分别增加16.3%、16.8%、43.0%、72.6%和440.5％，而使SPI1膜降低7.5％。SDS-PAGE电泳分析表明TGase使这3类蛋白质均产生了共价交联。