Properties of Biodegradable Films Produced from Rice Bran and Roasted Sesame Meal through Chemical Modifications

  • Bae, Dongho (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Kim, Woo Jung (Department of Food Science and Technology, Sejong University) ;
  • Jang, In Sook (Department of Applied Biology and Chemistry, Konkuk University)
  • Received : 2000.01.25
  • Published : 2000.06.30

Abstract

Biodegradable films were prepared from roasted sesame meal and rice bran. Acetic anhydride, succinic anhydride, and formaldehyde were added to the film-forming solutions, and their effects on tensile strength, percent elongation, water vapor permeability, and water solubility of the films were studied. Roasted sesame meal did not form film without acylation or addition of formaldehyde. Acylated roasted sesame films had higher tensile strength and water-solubility, and lower % elongation than rice bran films. Acylation with acetic and succinic anhydrides increased tensile strength, percent elongation, and water solubility of rice bran films, but decreased water vapor permeability. Treatment with formaldehyde increased tensile strength of roasted sesame and rice bran films and % elongation of rice bran films, while reducing water-solubility of roasted sesame and rice bran films and water vapor permeability of rice bran films.

Acknowledgement

Supported by : Korea Research Foundation