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099		9	_aAIT Thesis no. AE-94-17
100	0		_aWimolrat Cheappimolchai
245	1	0	_aIsolated protein from mungbean vermicelli waste for edible film production
260			_aBangkok : _bAsian Institute of Technology, _c1994
300			_a67 leaves
490	1		_aThesis ; _vno. AE-94-17
500			_aA thesis submitted in partial fulfillment of requirements for the degree of Master of Science, School of Environment, Resources & development
502			_aThesis (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.
650		0	_aMung bean
650		0	_aProteins
700	0		_aAthapol Noomhorm, _eChairperson
700	1		_aJindal, Vinod Kumar, _eExamination Committee
700	1		_aIlangantileke, S.G., _eExamination Committee
700	1		_aVincent, Jean-Claude, _eExamination Committee
710	2		_aThe Government of United Kingdom, _eScholarship Donor
810	2		_aAsian Institute of Technology. _tThesis ; _vno. AE-94-17
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B15528
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909			_aBarcode : 30050004358692 _bCREATED : 1994-10-07 _cRECORD # : i11702783 _dLPATRON : 1022377 _eLCHKIN : 2010-01-31 _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 3 _jTOT RENEW : 0
909			_aBarcode : 30050004358676 _bCREATED : 1994-10-07 _cRECORD # : i11702795 _dLPATRON : 1020331 _eLCHKIN : 2008-01-12 _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 8 _jTOT RENEW : 6
909			_aBarcode : 30050120376701 _bCREATED : 2016-01-06 _cRECORD # : i13009436 _dLPATRON : 0 _eLCHKIN : - _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 0 _jTOT RENEW : 0
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