Isolated protein from mungbean vermicelli waste for edible film production | |
| Author | Wimolrat Cheappimolchai |
| Call Number | AIT Thesis no. AE-94-17 |
| Subject(s) | Mung bean Proteins |
| Note | A thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources & development |
| Publisher | Asian Institute of Technology |
| Abstract | The study of edible film production from mungbean vennicelli waste was earned out. The protein waste from mungbean ve1micelli industry was isolated by acid precipitation at pH 4.5 by HCI. .The precipitated protein was centrifuged and called protein paste . Isolated protein powder was obtained by neutralize and drying of protein paste in hot-air oven at 60°c for 3 hr. The protein content of isolated mungbean protein was 77.21 %. The recovery yield of protein paste and protein powder was 28.6% and 22.16% respectively. Functional properties of both protein paste and protein powder were determined. The results showed that protein powder had better water and oil binding capacity, foaming property and gelation but lower solubility than protein paste. The production of edible film from isolated mungbean protein was done by coating film onto plastic plate and drying at 23±2°c , RH 60%. The films were translucent, slightly granular and brownish-yellow. The effect of material, protein concentration (5,lOand 15%)and glycerol concentration (0. 5, 1.0 and 1. 5%) on film properties such as water vapor permeability(WVP), oxygen permeability, tensile strength, elongation and opacity were determined. The result showed that fiJm composed of 15% protein ,0.5 % glycerol gave the lowest WVP (16.58 g.mil/m2 .day mmHg) and oxygen permeability (4.321 mol/m.s.Pa xlff6 ). Tensile stemgth of film composed of 5% protein,0.5% glycerol was lowest. Films prepared from protein paste had higher WVP, tensile strength, elongation and opacity but lower oxygen permeability than protein powder. WVP, oxygen permeability and elongation of films decreased with the increasing of protein concentration while tensile strength and opacity increase as concentration of protein was increased. All the properties of film increase as concentration of glycerol was increased. Film from mungbean protein was ineffective banier to water vapor but very effective to oxygen and had high resistance to grease. The application of this film to food product was done by coating of cashewnut and brown rice with film in order to investigated the ability of film to prevent the oxidation reaction. The results showed that coating of cashewnut and brown rice with mungbean protein film can increase the stability time. |
| Year | 1994 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm |
| Examination Committee(s) | Jindal, Vinod Kumar ;Ilangantileke, S.G. ; Vincent, Jean-Claude |
| Scholarship Donor(s) | The Government of United Kingdom |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1994 |