Solubility of edible films from amaranth flour enzymatic hydrolysate modified with dialdehyde starch

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509396" target="_blank" >RIV/70883521:28110/10:63509396 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Solubility of edible films from amaranth flour enzymatic hydrolysate modified with dialdehyde starch
Original language description
The objective of the work was to prepare biodegradable and edible films based on amaranth flour starch-protein hydrolysate and evaluate the effect of chemical and physical modifications on solubility properties of films. Films were prepared by casting a14 % (w/w) water solution of hydrolysate containing 20 % (per hydrolysate dry matter) glycerol and 0, 1 or 5 % (per hydrolysate dry matter) additions of dialdehyde starch. After thermal exposure of films at 65 or 95 oC (for 6 or 48 hours) film solubilitytests were performed in water at 6 or 37 oC. It was found that chemical modification (added dialdehyde starch) and physical modification (thermal exposure) of films allows to markedly altering their water solubility. Results of water solubility tests can serve to practically utilising starch-protein hydrolysate of amaranth flour for producing biodegradable packaging materials (foils, coatings) to be employed in the food industry, cosmetics or agriculture.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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