Abstract
The aim of this research was to study protein-carbohydrate interaction in edible films. Edible films were made from a blend of cassava starch and casein. Tensile Strength (TS), percentage elongation (%E) and Solubility (S) wereobserved to study their inter-relationships. Fourier Transform Infra Red (FTIR) Spectroscopy was used to monitor the molecular interactions. Interaction of carbohydrate and protein was studied at pH of 4, 7 and 9 and various casein percentages (0, 20, 40, 60, 80 and 100%, respectively). Increasingthe casein ratio decreased %E and S butimproved TS. Improving the %E decreased the TS and S when pH was increased (p<0.05). FTIR spectra of the samples at 100% cassava showed there werechangesin intensity at 3400-3600 cm-1 with the changesin pH and the lowest occured at pH 7. FTIR spectra of 100% casein films showed that intensitywas increasedby increasing the pH and the lowest intensity was at pH 4.The FTIR spectra of films from a blend of cassava starch-casein showed an absorbtion band similar to cassava starch films in the range 1200-1000 cm-1 and similar to casein films in the range 1700-1500 cm-1. Highest interaction between cassava starch and casein molecules occurred at pH 9 in all cases. At 3600-2800 cm-1 it was the 60% casein films. In the region 1700-1500 cm-1 it was the 80% caseinfilms and in the range 1200-1000 cm-1 was the 20% casein films.Presumable optimum interaction of carbohydrate-protein occurred at pH 9.
Highlights
Besides environmental issues, the safety aspects of synthetic polymers as food packaging have been questioned, because at high temperatures, some plastic monomers decompose and contaminate the food
Fourier Transform Infra Red (FTIR) spectra of 100% casein films showed that intensity was increased by increasing the pH and the lowest intensity was at pH 4
Tensile strength: Tensile Strength (TS) of cassava starch-casein blended films showed that TS increased after adding casein (Fig. 1)
Summary
The safety aspects of synthetic polymers as food packaging have been questioned, because at high temperatures, some plastic monomers decompose and contaminate the food. It is necessary to develop a plastic that is biodegradable, and safe for food packaging. The development of edible films could solve this problem. Edible films such as wax coating, sausage casings and gelatin capsules (Kroctha and De MulderJohnston, 1997) have been used in the food industry for many years. Edible films can be produced from hydrocoloids such as protein and carbohydrate. Cassava starch is used as a component of edible films because of its transparency and brightness. Cassava starch films have poor mechanical properties, especially tensile strength. Adding protein to cassava starch films can improve these properties (Lindriati et al, 2014). Casein has been used in the production of plastics, coating of paper and paperboard (Southward, 1989)
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