04306nam a2200421 4500 20260818144525.0 080598 th eng .b11455160 AIT Thesis no. AE-94-17 Wimolrat Cheappimolchai Isolated protein from mungbean vermicelli waste for edible film production Bangkok : Asian Institute of Technology, 1994 67 leaves Thesis ; no. AE-94-17 A thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources & development Thesis (M.Sc.) - Asian Institute of Technology, 1994The study of edible film production from mungbean vennicelli waste was earned out. The protein waste from mungbean ve1micelli industry was isolated by acid precipitation at pH 4.5 by HCI. .The precipitated protein was centrifuged and called protein paste . Isolated protein powder was obtained by neutralize and drying of protein paste in hot-air oven at 60°c for 3 hr. The protein content of isolated mungbean protein was 77.21 %. The recovery yield of protein paste and protein powder was 28.6% and 22.16% respectively. Functional properties of both protein paste and protein powder were determined. The results showed that protein powder had better water and oil binding capacity, foaming property and gelation but lower solubility than protein paste. The production of edible film from isolated mungbean protein was done by coating film onto plastic plate and drying at 23±2°c , RH 60%. The films were translucent, slightly granular and brownish-yellow. The effect of material, protein concentration (5,lOand 15%)and glycerol concentration (0. 5, 1.0 and 1. 5%) on film properties such as water vapor permeability(WVP), oxygen permeability, tensile strength, elongation and opacity were determined. The result showed that fiJm composed of 15% protein ,0.5 % glycerol gave the lowest WVP (16.58 g.mil/m2 .day mmHg) and oxygen permeability (4.321 mol/m.s.Pa xlff6 ). Tensile stemgth of film composed of 5% protein,0.5% glycerol was lowest. Films prepared from protein paste had higher WVP, tensile strength, elongation and opacity but lower oxygen permeability than protein powder. WVP, oxygen permeability and elongation of films decreased with the increasing of protein concentration while tensile strength and opacity increase as concentration of protein was increased. All the properties of film increase as concentration of glycerol was increased. Film from mungbean protein was ineffective banier to water vapor but very effective to oxygen and had high resistance to grease. The application of this film to food product was done by coating of cashewnut and brown rice with film in order to investigated the ability of film to prevent the oxidation reaction. The results showed that coating of cashewnut and brown rice with mungbean protein film can increase the stability time. Mung bean Proteins Athapol Noomhorm, Chairperson Jindal, Vinod Kumar, Examination Committee Ilangantileke, S.G., Examination Committee Vincent, Jean-Claude, Examination Committee The Government of United Kingdom, Scholarship Donor Asian Institute of Technology. Thesis ; no. AE-94-17 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B15528 .b11455160 mnait x 240404 0 951207 m a x 0 mnait mnait mnarc 20 40 Barcode : 30050004358692 CREATED : 1994-10-07 RECORD # : i11702783 LPATRON : 1022377 LCHKIN : 2010-01-31 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 3 TOT RENEW : 0 Barcode : 30050004358676 CREATED : 1994-10-07 RECORD # : i11702795 LPATRON : 1020331 LCHKIN : 2008-01-12 # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 8 TOT RENEW : 6 Barcode : 30050120376701 CREATED : 2016-01-06 RECORD # : i13009436 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 65448 65448 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-94-17 30050004358692 2026-08-18 14:45:25 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 0 AIT Thesis no. AE-94-17 30050004358676 2026-08-18 14:45:25 2 2026-08-18 20 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no. AE-94-17 30050120376701 2026-08-18 14:45:25 2026-08-18 40