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2017 (Vol. 13, Issue: 7)
Research Article

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

DOI: 10.19026/ajfst.13.5280
Submitted Accepted Published
July 26, 2017 August 22, 2017 December 25, 2017

  How to Cite this Article:

TrianaLindriati, Herlina, Ahmad Nafi and YhuliaPraptiningsih, 2017. Prediction of Carbohydrate-Protein Interaction in Cassava Starch-Casein Blended Edible Films.  Advance Journal of Food Science and Technology, 13(7): 272-278.

DOI: 10.19026/ajfst.13.5280

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5280


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.

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    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.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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