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,

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