Edible film production from isolated mungbean protein
1997
Woatthichai Narkrugsa | Tunyaporn Sirilert (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology)
Edible film production from islated mungbean protein that isolated by using sodium carbornate 0.1N to solubilize 89-90 percent of mungbean protein from the other compositions in seed and 84-85 percent of protein in this solution could be precipitated at pH 4.5 with additional 0.1N HCl, was done. After protein was sedimentationed at room temperation for 30 min, protein paste (84.9 percent moisture content and 4.5-4.7 percent protein) was directly mixed with glutinous starch as carbohydrate for film structure portion in the ratio carbohydrate/protein 0.05:1, 0.10:1 and 0.15:1 (weight/weight, drybasis), and 10 percent glycerin (base on dry basis weight of protein) as plasticizer of film. Protein paste 70 g was spreaded on the smooth glass covered with polypropylene sheet and pressed with wooden drum. Film was dried in hot air oven at 60 deg C for hrs and removed from the base after coolling at room temperature. Edible flims from the process had 22.5-28.05 percent moisture, 0.10-0.16 mm of thickness and 36 hrs grease resistant. Comparing between treatments, film produced from treatment using carbohydrate/protein 0.15:1 and liquid:solid ratio 10:90, was the best film characteristics in water vapour transmission rate (WVTR), tensile strenght(TS), elongation(E) and water solubility index (WSI). Processing factors, carbohydrate/protein and liquid/solid, highly significant affected to WVTR and TS of film at P
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