Factors Affecting the Properties of Edible Film Prepared from Mung Bean Proteins.

Bourtoom, T. (2008) Factors Affecting the Properties of Edible Film Prepared from Mung Bean Proteins. International Food Research Journal, 15 (2). pp. 167-180. ISSN 1985-4668

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Abstract

This research investigated the factors affecting the properties of edible film prepared from mungbean protein (Vigna radiate (L.) Wilczek). The effects of pH, heating temperature and heating time of the film-solution on various film properties were determined using Response Surface Methodology (RSM). Generally, the impact of pH and heating temperature were the most significant on the film’s properties’in comparison to heating time. The tensile strength was highest at pH 9.5 at 75oC (5.70- 6.51 MPa) but low in elongation at break (32.06- 40.08%). Under these conditions, the water vapor permeability, films solubility and proteins solubility were at their lowest (11.37- 16.91 g.mm/m2.day.kPa, 37.53- 39.43% and 19.26- 27.00%, respectively). Film color was darker and more yellowish with increase in the pH and heating temperature of film-solution.

Item Type:Article
Faculty or Institute:Faculty of Food Science and Technology
ID Code:757
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 11:49
Last Modified:27 May 2013 06:50

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