Chemical and physical modification of films from amaranth flour hydrolysate

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509399" target="_blank" >RIV/70883521:28110/10:63509399 - 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

Chemical and physical modification of films from amaranth flour hydrolysate

Original language description

Films were prepared by casting. To the 14 % (w/w) solution of hydrolysate 20 % of glycerol (w/w hydrolysate) was added (stirring at 50 oC for 20 min). Then, after adjustment of pH to 11 with NaOH, dialdehyde starch was added ? 1 % and 5 % (w/w hydrolysate), stirring at 50 oC for 60 min. Finally, casting the solution hot onto a silicon-rubber plate and drying in a drier at 35 oC for 72 h. Starch-protein hydrolysate of amaranth flour was confirmed to have film-forming properties. By chemical and physicalmodification of films water solubility of films can be notably controlled and set up for their employment in practice ? e.g. edible packaging materials (coating, foils) in food industry.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Summaries 5 - Systems and Technology

ISBN

978-80-02-02250-3

ISSN

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e-ISSN

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Number of pages

7

Pages from-to

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Publisher name

Process Engineering Publisher

Place of publication

Praha

Event location

Praha

Event date

Jan 1, 2010

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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