Effect of concentration of kappa-carrageenan on the physico-chemical properties of rice starch film

Abstract

This study aimed to enhance the properties of rice starch (RS) and kappa-carrageenan (KC) edible film. The properties were observed at various RS/KC ratios (0.5 to 2.5 w/v) and glycerol (1% w/v). The highest tensile strength was at the ratio of RC/KC (1:1) of 1.7502 MPa, further addition of RC resulted in a decrease in tensile strength. The best elongation at break was also found in the variable with a RS/KC (1:1) of 39.7%. The highest solubility in RS/KC ratio was 0.5:1 which is 52.727%. The solubility of edible film in water decreased with the addition of rice starch concentration. The fourier transform infrared (FTIR) show the new peak in 3305 cm-1 indicate O-H groups, 2935 cm1 (asymmetric stretching vibration peak of C-H), 1023 cm-1 (interaction between the film structure and hydroxyl group of plasticizers) and 850 cm-1 (ester sulphate group).