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Rice bran protein‐based edible films
Author(s) -
Adebiyi Abayomi P.,
Adebiyi Ayobamitale O.,
Jin DongHao,
Ogawa Tomohisa,
Muramoto Koji
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01475.x
Subject(s) - plasticizer , solubility , bran , glycerol , food science , chemistry , soy protein , chemical engineering , protein isolate , materials science , biochemistry , organic chemistry , raw material , engineering
Summary The development of degradable and edible films from protein sources has drawn significant attention for the utilisation of natural resources as well as for the alleviation of the environmental burden. Rice bran protein (RBP) was applied to protein film preparation in this study. The protein solutions were casted on plastic tissue culture dishes with glycerol as a plasticiser after heat treatment. Functional properties of the films were then measured. The puncture strength (PS) of RBP films increased up to pH 8.0 and then decreased. PS of protein films depends on the degree of protein purity, quality and composition. Higher concentration of glycerol weakened the films. The pH affected the water solubility of RBP films and the films showed least solubility at pH 3.0. RBP could be utilised in the preparation of degradable protein‐based films. The RBP‐based film had functional properties comparable to those of the soy protein‐based ones.