Composite films from rice protein concentrate and modified rice starch | |
| Author | Sasivimon Chittrakorn |
| Call Number | AIT Thesis no. AE-97-9 |
| Subject(s) | Starch Rice products |
| Note | A thesis submitted in pa1tial fulfillment of the requirements for the degree of Master of Science, School of Environment Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The study was carried out to determine the feasibility of producing edible film from rice protein concentrate and modified rice starch. Two methods of rice protein preparation by alkaline treatment and enzymatic hydrolysis were compared. Normal alpha amylase and heat stable alpha amylase enzyme were used to produce rice protein concentrate. The protein content from alpha amylase was increased to 30.5% while protein from heat stable was 71.2%. The translucent composite film developed from rice protein and modified rice starch were rough in texture. Enzymatic hydrolysis by proteolytic enzyme (Neutrase) was applied to obtain a smooth film. Rice protein treated with Neutrase formed thick paste while alkaline extract rice protein was less soluble in water. The protein content was decreased to 66.75%. Analysis of the functional properties of the three types of rice protein, i.e. vacuum dried, freeze dried, and protein paste, showed that freeze dried powder has a higher water binding capacity, oil binding capacity, emulsifying activity index and foaming capacity than vacuum dried powder and protein paste. Nitrogen solubility of protein paste was higher than that of the vacuum dried powder and the freeze dried powder. With the addition of glycerol (concentrations at 0.75, 1.0, 1.25 g) on film, properties were determined in terms of water vapor permeability, oxygen permeability, tensile strength and elongation, opacity and solubility. Water vapor permeability of modified rice starch film (MRSF) has the lowest value at 1.25 g of glycerol (6.221 g.mil/m2 .day mmHg). Compared with all composite film, CFD had lowest value at 0.75 g of glycerol (7.096 g.mil/m2 .day mmHg). Tensile strength of MRSF was higher than all types of composite film while elongation yield the opposite. The tensile strength decreased as plasticizer increased while elongation increased as plasticizer increased. Film on CP had a highest solubility value and opacity of this type of film gave the lowest value. Composite film was an effective barrier to water vapor. Applying this film to limes, tomatoes and cashew nuts, results showed that coated tomatoes with composite film was effective to prevent moisture loss. Color change of both limes and tomatoes were lower than uncoated one. The texture of coated cashew nuts was harder than the uncoated one. |
| Year | 1997 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Vincent, Jean C. ; |
| Scholarship Donor(s) | Minist1y of University (Naresuan University); |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |