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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Asian Journal of Chemistry

ISSN

0970-7077

e-ISSN

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Svazek periodika

22

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

11

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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