Journal of Thermal Analysis and Calorimetry

, Volume 98, Issue 1, pp 299–307 | Cite as

Thermal study and solubility tests of films based on amaranth flour starch–protein hydrolysate

  • P. MokrejsEmail author
  • F. Langmaier
  • D. Janacova
  • M. Mladek
  • K. Kolomaznik
  • V. Vasek


The study deals with the effect of chemical and physical modifications on thermal properties and solubility properties of films based on amaranth flour starch–protein hydrolysate. Biodegradable and edible films were prepared by casting a 25% (w/w) solution of hydrolysate containing 20% glycerol and various additions of dialdehyde starch (0, 1 and 5%). After thermal exposure of films at 65 and 95 °C (for 6 and 48 h), thermal properties of films were studied employing differential scanning calorimetry and thermogravimetric analysis. Film solubility tests were performed in an aqueous environment at 25 °C. Chemical and physical modifications of films markedly affect their thermal properties and solubility.


Amaranth flour Biodegradable films Dialdehyde starch DSC Hydrolysate Solubility test TGA Thermal exposure 



The authors would like to thank to Ministry of Education of The Czech Republic for financial support to this work executed under MSM Grant No. 7088352102.


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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2009

Authors and Affiliations

  • P. Mokrejs
    • 1
    Email author
  • F. Langmaier
    • 1
  • D. Janacova
    • 2
  • M. Mladek
    • 1
  • K. Kolomaznik
    • 2
  • V. Vasek
    • 2
  1. 1.Department of Polymeric Engineering, Faculty of TechnologyTomas Bata UniversityZlinThe Czech Republic
  2. 2.Institute of Processing Control and Applied Computer Science, Faculty of Applied InformaticsTomas Bata UniversityZlinThe Czech Republic

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