Effects of Zein Hydrolysate on Physical Properties of Edible Konjac Film

Journal
University of the Thai Chamber of Commerce Journal
Publisher(s)
Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Date Issued
2010
Author(s)
Other Contributor(s)
University of the Thai Chamber of Commerce. Journal Editorial Office
Abstract
The overall research objective was to investigate the effects of zein hydrolysate on thephysical properties of konjac film. The results indicated that zein hydrolysate hadno affect on konjac film thickness (p>0.05). Increasing the hydrolysis time of zeinhydrolysate resulted in decreasing solubility and elongation of konjac film (p<0.05),but had no affect on ΔE, tensile strength and water vapor transmission rate (WVTR)(p>0.05). The addition of zein hydrolysate decreased the solubility of konjac film, butincreased the tensile strength, elongation and WVTR of the film (p<0.05).
Subject(s)
Journals
Food Science and Technology
ISSN
0125-2437
Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Kamontip Ekthamasut (2010) Effects of Zein Hydrolysate on Physical Properties of Edible Konjac Film. University of the Thai Chamber of Commerce Journal Vol.30 No.1.
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