| Author | Sasivimon Chittrakorn |
| Call Number | AIT Thesis no. AE-97-9 |
| Subject(s) | Starch
Rice products
|
| Note | A thesis submitted in pa1tial fulfillment of the requirements for the degree of Master of
Science, School of Environment Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The study was carried out to determine the feasibility of producing edible film from
rice protein concentrate and modified rice starch. Two methods of rice protein preparation by
alkaline treatment and enzymatic hydrolysis were compared. Normal alpha amylase and heat
stable alpha amylase enzyme were used to produce rice protein concentrate. The protein
content from alpha amylase was increased to 30.5% while protein from heat stable was 71.2%.
The translucent composite film developed from rice protein and modified rice starch were
rough in texture. Enzymatic hydrolysis by proteolytic enzyme (Neutrase) was applied to obtain
a smooth film. Rice protein treated with Neutrase formed thick paste while alkaline extract rice
protein was less soluble in water. The protein content was decreased to 66.75%.
Analysis of the functional properties of the three types of rice protein, i.e. vacuum
dried, freeze dried, and protein paste, showed that freeze dried powder has a higher water
binding capacity, oil binding capacity, emulsifying activity index and foaming capacity than
vacuum dried powder and protein paste. Nitrogen solubility of protein paste was higher than
that of the vacuum dried powder and the freeze dried powder.
With the addition of glycerol (concentrations at 0.75, 1.0, 1.25 g) on film, properties
were determined in terms of water vapor permeability, oxygen permeability, tensile strength
and elongation, opacity and solubility. Water vapor permeability of modified rice starch film
(MRSF) has the lowest value at 1.25 g of glycerol (6.221 g.mil/m2
.day mmHg). Compared
with all composite film, CFD had lowest value at 0.75 g of glycerol (7.096 g.mil/m2
.day
mmHg). Tensile strength of MRSF was higher than all types of composite film while
elongation yield the opposite. The tensile strength decreased as plasticizer increased while
elongation increased as plasticizer increased. Film on CP had a highest solubility value and
opacity of this type of film gave the lowest value.
Composite film was an effective barrier to water vapor. Applying this film to limes,
tomatoes and cashew nuts, results showed that coated tomatoes with composite film was
effective to prevent moisture loss. Color change of both limes and tomatoes were lower than
uncoated one. The texture of coated cashew nuts was harder than the uncoated one. |
| Year | 1997 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, Vinod K. ;Vincent, Jean C. ; |
| Scholarship Donor(s) | Minist1y of University (Naresuan University); |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |
