Improved structure‐stability and packaging characters of crosslinked collagen fiber‐based film with casein, keratin and SPI

Background To improve the structure‐stability and packing characters of collagen fiber, we manufactured crosslinked collagen fiber (CColF)‐based edible films using transglutaminase (TGase). Then we made a comparison on structure‐stability and packing characteristics among the CColF‐based films loaded with casein (CN), keratin (KRT) and soy protein isolate (SPI), respectively. Results Observed from scanning electron microscopy (SEM), the CColF loaded with CN, KRT and SPI showed some unique morphology of the additional proteins. The CColF–protein films performed better packing characteristics including barrier properties, mechanical properties and thermal‐stability properties, compared with CColF films. Importantly, with 500 g kg−1 CN (of CColF) addition, CColF‐based films possessed a greater thermal stability than the other films judged from differential scanning calorimetry (DSC). Meanwhile, the CColF loaded with 100 g kg−1 CN provided a higher value of tensile strength (TS) and the CColF loaded with 100 g kg−1 KRT showed a higher value in elongation‐at‐break (EAB) than the other films. Conclusion In conclusion, the collagen fiber‐based edible films with better structure‐stability and packing characteristics for food packaging was obtained which could be an advantage to promote the development of the application of collagen in packing products. © 2019 Society of Chemical Industry