The effect of eel’s protein extract on the characteristics of edible film from crosslinked modified canna starch
2019
Pratama, F. | Santoso, B. | Hamzah, B. | Pambayun, R.
The present work aimed to investigate the effect of eel’s protein extract on characteristics of modified canna’s starch edible film. The eel’s protein extract at concentrations of 2, 4 and 6%(v/v) were added into the formulation of modified Canna’s starch edible film. The observed parameters were elongation percentage, compressive strength and water vapour transmission rate. The addition of eel’s protein extracts increased the elongation percentage and decreased water vapour transmission rate of edible film. The edible compressive strength of the film decreased after the addition of eel’s protein extract, but addition of higher concentration of eel’s protein extracts increased the compressive strength of edible film.
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Эту запись предоставил Universiti Putra Malaysia
