![]() ![]() ASTM D882–02 (2002) Standard test method for tensile properties of thin plastic sheetingĪtichokudomchai N, Shobsngob S, Chinachoti P, Varavinit S (2001) A study of some physicochemical properties of high-crystalline tapioca starch. ![]() Official methods of analysisĪSTM International (2010) ASTM D570–98 (2010) Standard Test Method for Water Absorption of PlasticsĪSTM, International (2002). Official methods of analysisĪssociation of Official Analytical Chemists (AOAC) (2006) Method 962.09 (Crude fiber). Īssociation of Official Analytical Chemists (AOAC) (2000) Methods 920.36 (moisture), 984.13 (protein), 948.22(Lipid and oil) and 923.03 (Ash of flour). Īlmeida MR, Alves RS, Nascimbem LBLR, Stephani R, Poppi RJ, de Oliveira LFC (2010) Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis. Īkrami M, Ghasemi I, Azizi H, Karrabi M, Seyedabadi M (2016) A new approach in compatibilization of the poly (lactic acid)/thermoplastic starch (PLA/TPS) blends. Graphic abstractĪhmed J, Tiwari BK, Iman SH, Rao MA (2012) Starch-based polymeric materials and nanocomposites chemistry, processing, and applications, CRC Press, 13, 978–1–4398–5177–3. Increased tensile strength, lower water absorption, biodegradability, non-toxicity, low cost, and good thermal stability make the acid hydrolyzed cassava starch beneficial for potential food packaging applications. The acid hydrolyzed films displayed a 23% reduction of elongation compared to the native cassava starch films. ![]() Enhanced tensile strengths were observed with increasing hydrolysis time, reaching a maximum tensile strength of 5.7 MPa. The acid hydrolysis significantly impacted the mechanical properties of the films. The thin films prepared from the acid hydrolyzed films exhibited a maximum of ~ 40% and 20% reduction of water absorption than the native cassava starch films after 2 h and 24 h. The acid hydrolyzed starch granules showed a 32% reduction of moisture content than the native starch granules. FTIR and TGA analyses revealed that the moisture absorbance of cassava starch decreased significantly due to acid hydrolysis. The results of XRD and 13C-NMR studies showed improved relative crystallinity for the films prepared from acid hydrolyzed starch. The acid hydrolyzed cassava starch was characterized using X-ray diffractometry, 13C nuclear magnetic resonance ( 13C-NMR) spectroscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and Fourier transform infrared (FTIR) spectroscopy. In this study, the effect of acid hydrolysis on the structural, thermal, and chemical properties of cassava starch was investigated using an optimum concentration of 2.2 M hydrochloric (HCl) acid with varying hydrolysis times (30, 60 and 90 min). This study indicated that animal waste like hoofs can be converted to useful gelatin hydrolysate using microbial gelatinase and used for various applications.Acid hydrolysis is a key chemical treatment process that can significantly improve the functional and structural properties of starch without altering its granular morphology. The hydrolysis has maximum activity at 4 h incubation period and at a high amount of enzyme concentration. The production process for the gelatin hydrolysis was optimized by varying enzyme concentration and incubation time. The enzyme was used to produce gelatin hydrolysate by hydrolyzing animal hooves. ![]() The isolate produced more enzymes with the addition of peptone as a nitrogen source. The optimum enzyme production under solid-state fermentation includes an incubation period of 120 h and a moisture content of 66.7%. Gelatinase was optimally active at a temperature of 50☌ and at pH 8. The organism can grow under solid-state fermentation and produce gelatinase enzyme with a high activity using wheat bran as a carbon source. One isolate was selected for further analysis based on the eminent properties of the enzymatic reaction. All isolates were screened for the production of gelatinase on gelatin-containing media. A total of 100 bacterial isolates were isolated from soil and water samples. This study aimed to isolate the gelatinase enzyme from bacteria and optimize the reaction condition for gelatin hydrolysis. In recent years gelatin hydrolysates have gained a considerable indication in the applications of food and non-food products. Gelatinases are enzymes used to hydrolyze gelatin into peptides and amino acids. Enzymatic hydrolysis of gelatin increases its functional, textural, and nutritional characteristics. ![]()
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