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Karakterizacija biološko razgradljivih polimernih filmov 
zelene soje 
Characteristics of edible biodegradable Mung bean films
M a r i j a r a d o j k o v i ć
1
, T. Bo u r T o o M
2
, d. T o M a n e k
1
, z. ST o j a n o v i ć
1
, S. v i d o v i ć
1
, 
z. ze k o v i ć
1
1
  Univesity of Novi Sad, Faculty of Tehnology, Bul. Cara Lazara 1, Novi Sad, Serbia; 
ramarija@uns.ns.ac.yu
2
  Princ of Songkla University, Faculty of Agro-Industry, Hat Yai, Thailand
Edible biodegradable polymer films represent another example of technological 
innovations, which aims to satisfy criteria of healthy nutrition and human medicine with 
obtaining of pharmaceutical and edible products characteristics. The components used 
in the production of biodegradable polymer films can be classified into three categories: 
hydrocolloids, lipids and composites. Mung bean is used as an alternative substance in 
biodegradable film production due to high protein content. 
In this work, the effects of different plasticizer types (sorbitol, polyethilenglycol and 
glycerol) were tested on the protein films characteristics made of Mung bean. The influence 
of different concentrations (40%, 50% and 60%) of three plasticizers on protein films was 
determined. Explored characteristics were tensile strength and water vapour permeability. 
The characteristics were represented as average values and the experimental results 
uncertainties. 
The obtained values for the tensile strength were in the range from 13.799*10³ to 
63.426*10³ Pa and reproducibility of the results were very good (in the range 11.0-25.4%, 
expressed as a coefficient of variation Kv). The highest value of tensile strength achieved for 
film with 60% of sorbitol as plasticizer, and it snowed the best reproducibility of the tensile 
strength (Kv = 11.0%). The water vapour permeability was in the range from 0.505 to 1.171 
g mm/m2 day kPa, with reproducibility from 5.56% to 33.21%. For concentration of 50% of 
both plasticizers, reproducibility was lower. Considering the water vapour permeability and 
its reproducibility, films with polyethilenglycol as plasticizers showed the best properties (C 
= 60%, Kv = 5.65%).
The results and statistic indicators enable use of examined protein films made from 
Mung bean in pharmaceutical and edible products, in accordance to needed characteristics 
of final product with most efficient attributes.
M a r i j a r a d o j k o v i ć eT al.: Karakterizacija biološko razgradljivih polimernih…