Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology


Prediction of Carbohydrate-Protein Interaction in Cassava Starch-Casein Blended Edible Films

TrianaLindriati, Herlina, Ahmad Nafi and YhuliaPraptiningsih
Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Kalimantan Street No. 37, Post Code 68121 Jember, East Java, Indonesia
Advance Journal of Food Science and Technology  2017  7:272-278
http://dx.doi.org/10.19026/ajfst.13.5280  |  © The Author(s) 2017
Received: July 26, 2017  |  Accepted: August 22, 2017  |  Published: December 25, 2017

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.

Keywords:

Edible film, interaction, cassava starch, casein, tensile strength, percentage elongation, FTIR,


References

  1. AOAC, 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, D.C.
  2. Chang, Y.P., P.B. Cheah and C.C. Seow, 2000. Plasticizing-antiplasticizing effects of water on physical properties of tapioca starch films in the glassy state. J. Food Sci., 65(3): 445-451.
    CrossRef    Direct Link
  3. Chick, J. and Z. Ustunol, 1998. Mechanical and barrier properties of lactic acid and rennet participitated casein-based edible films. J. Food Sci., 63(6): 1024-1027.
    CrossRef    Direct Link
  4. Coughlan, K., N.B. Shaw, J.F. Kerry and J.P. Kerry, 2004. Combined effects of proteins and polysaccharides on physical properties of whey protein concentrate-based edible films. J. Food Sci., 69(6): E271-E275.
    CrossRef    Direct Link
  5. De Kruif, C.G. and R. Tuinier, 2001. Polysaccharide protein interactions. Food Hydrocolloid., 15(4-6): 555-563.
    CrossRef    Direct Link
  6. Gontard, N., S. Guilbert and J.L. Cuq, 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J. Food Sci., 58(1): 206-211.
    CrossRef    Direct Link
  7. Guerrero, P., J.P. Kerry and K. de la Caba, 2014. FTIR characterization of protein-polysaccharide interactions in extruded blends. Carbohyd. Polym., 111: 598-605.
    CrossRef    PMid:25037393    Direct Link
  8. Hamaguchi, P.Y., W.W. Yin and M. Tanaka, 2007. Effect of pH on the formation of edible films made from the muscle proteins of blue marlin (Makaira mazara). Food Chem., 100(3): 914-920.
    CrossRef    Direct Link
  9. Henrique, C.M., R.F. Teófilo, L. Sabino, M.M. Ferreira and M.P. Cereda, 2007. Classification of cassava starch films by physicochemical properties and water vapor permeability quantification by FTIR and PLS. J. Food Sci., 72(4): E184-E189.
    CrossRef    PMid:17995770    Direct Link
  10. Huang, C.B., R. Jeng, M. Sain, B. Saville and M. Hubbes, 2006. Production, characterization, and mechanical properties of starch modified by ophiostoma spp. BioResources, 1(2): 257-269.
    Direct Link
  11. Kong, J. and S. Yu, 2007. Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Bioch. Bioph. Sin., 39(8): 549-559.
    CrossRef    Direct Link
  12. Kroctha, J.M. and C. De Mulder-Johnston, 1997. Edible and biodegradable polymer films: Challenges and opportunities. Food Technol., 51(2): 61-72.
  13. Li, B., J.F. Kennedy, Q.G. Jiang and B.J. Xie, 2006. Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan–gelatin. Food Res. Int., 39(5): 544-549.
    CrossRef    Direct Link
  14. Lindriati, T., 2011. Development of edible films making by using single screw extruder and compression molder as mixing and molding unit. Ph.D. Thesis, Brawijaya University, Malang, East Java, Indonesia.
  15. Lindriati, T., S.B. Widjanarko, H. Purnomo and I.G. Wardhana, 2014. Carbohydrate and protein interaction in edible film production by extruder as mixing unit and compression molder as molding unit. Proceeding of the International Seminar on Science and Technology. University of Jember, October 23, pp: 54-62.
  16. Nemet, N.T., V.M. Soso and V.L. Lazic, 2010. Effect of glycerol content and pH value of film-forming solution on the functional properties of protein-based edible films. Acta Period. Technol., 41: 57-67.
    CrossRef    Direct Link
  17. Nnadozie, E.F., A.J. Kelechi and O. Deborah, 2015. Effects pH and NaCl on the protein solubility, emulsifying and foaming properties of germinated and ungerminated melon (Colocynthis citrullus) seed flour. Int. J. Nutr. Food Sci., 4(2): 173-177.
    CrossRef    Direct Link
  18. Parra, D.F., C.C. Tadini, P. Ponce and A.B. Lugão, 2004. Mechanical properties and water vapor transmission in some blends of cassava starch edible films. Carbohyd. Polym., 58(4): 475-481.
    CrossRef    Direct Link
  19. Rhim, J.W., Y. Wu, C.L. Weller and M. Schnepf, 1999. Physical characteristics of a composite film of soy protein isolate and propyleneglycol alginate. J. Food Sci., 64(1): 149-152.
    CrossRef    Direct Link
  20. Southward, C.R., 1989. Uses of Caseins and Caseinates. In: Fox, P.F. (Ed.), Developments in Dairy Chemistry 4. Functional Milk Proteins. Elsevier Applied Science, New York.
  21. Turhan, K.N., F. Sahbaz and A. Güner, 2001. A spectrophotometric study of hydrogen bonding in methylcellulose-based edible films plasticized by polyethylene glycol. J. Food Sci., 66(1): 59-62.
    CrossRef    Direct Link
  22. Vicentini, N.M., N. Dupuy, M. Leitzelman, M.P. Cereda and P.J.A. Sobral, 2005. Prediction of cassava starch edible film properties by chemometric analysis of infrared spectra. Spectrosc. Lett., 38(6): 749-767.
    CrossRef    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved