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Supawan Thawornchinsombut. Effect of rice bran protein and cassava starch ratio on physical, mechanical and structural properties of rice bran protein-cassava starch composite film. (). Mae Fah Luang University. Learning Resources and Educational Media Center. : , .
Effect of rice bran protein and cassava starch ratio on physical, mechanical and structural properties of rice bran protein-cassava starch composite film
Name: Sucheera Somboonsub
Address:
333 Moo1, Thasud, Muang, Chiang Rai 57100
Organization :
School of Agro-Industry, Mae Fah Luang University
Email :
ask.library@mfu.ac.th
ThaSH:
Food sciences
ThaSH:
Agricultural industries
ThaSH:
Rice bran
ThaSH:
Proteins
ThaSH:
Cassava
ThaSH:
Starch
ThaSH:
Reflectance
ThaSH:
Fourier transformations
ThaSH:
Infrared radiation
Abstract:
The objective of the present work was to investigate the effect of rice bran protein (RBP) extracted from cold pressed defatted RB and a commercial cassava starch (CS) ratio on physical, mechanical, and structural properties of the composite film. The RBP-CS films were prepared by casting of 5% (w/v) film forming solution with various RBP:CS weight ratios (0:100, 10:90, 20:80 and 30:70) and glycerol (60% w/w of total solid) was used as plasticizer. Results showed that increasing the RBP:CS ratio significantly increased yellowness, redness, opacity, water activity (aw), thickness (T), and elongation at break (% E) of the films. The increased RBP content resulted in an insignificant decrease of TS (P>0.05) but markedly improved the % E of the RBP-CS composite film (from 6.03 to 39.64%). ATR-FTIR spectra of RBP-CS composite films showed the main interactions between rice bran protein and cassava starch were hydrogen bonds that occurred by protein chain and hydroxyl groups of starch. Thus, a molecular miscibility between these two components was evidenced. The RBP:CS ratio at 20:80 was chosen due to its greatest elongation and desired tensile strength, transparency, and color value.
Mae Fah Luang University. Learning Resources and Educational Media Center
Address:
CHIANG RAI
Email:
library@mfu.ac.th
Modified:
2021-11-15
Issued:
2021-11-15
บทความ/Article
application/pdf
Journal of Food Science and Agricultural Technology (2015) Vol.1 (1): 63-67
eng
©copyrights Mae Fah Luang University
RightsAccess:
ใช้เวลา
0.031785 วินาที
Sucheera Somboonsub
| Title | Contributor | Type |
|---|---|---|
| Effect of rice bran protein and cassava starch ratio on physical, mechanical and structural properties of rice bran protein-cassava starch composite film
มหาวิทยาลัยแม่ฟ้าหลวง Sucheera Somboonsub;Supawan Thawornchinsombut | บทความ/Article |
Supawan Thawornchinsombut
| Title | Contributor | Type |
|---|---|---|
| Optimal condition to remove mercury in yellowfin tuna protein isolates andACE-inhibitory property of peptide prepared using commercial proteases
มหาวิทยาลัยสงขลานครินทร์. สำนักทรัพยากรการเรียนรู้คุณหญิงหลง อรรถกระวีสุนทร Hathaigan Kokkaew;Supawan Thawornchinsombut;Park, Jae Won | บทความ/Article | |
| Effect of rice bran protein and cassava starch ratio on physical, mechanical and structural properties of rice bran protein-cassava starch composite film
มหาวิทยาลัยแม่ฟ้าหลวง Sucheera Somboonsub;Supawan Thawornchinsombut | บทความ/Article |