• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.559-564
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• 2010

This study was performed to extract rice protein from milled rice that is either lodged or unlodged, in order to prepare composite films by mixing the protein with curdlan or ${\kappa}$-carrageenan (3:0, 2:1, 1.5:1.5, 1:2, 0:3), and to compare the physical properties of the films. In the case of rice protein/curdlan composite films, tensile strengths increased with increasing curdlan content but water vapor permeabilities decreased, while, elongations showed a maximum at a mixing ratio of 1.5:1.5. In the case of rice protein/${\kappa}$-carrageenan composite films, tensile strengths increased with increasing ${\kappa}$-carrageenan content but elongations decreased, while water vapor permeabilities showed no tendency. Overall, there were no significant differences in the physical properties of composite films between lodged rice and unlodged rice.