• Pheeraphong Bunroek Wat Phrasrimahadhat Secondary Demonstration School, College of Teacher Education, Phranakhon Rajabhat University
  • Atiwat Wiriya-amornchai Faculty of Engineering and Technology, King Mongkut’s University of Technology North Bangkok
Keywords: blended materials, fish gelatin, rice flour


This research aimed to study blended materials based on rice flour and gelatin extracted from Nile Tilapia (Oreochromis nicoticus) by extrusion processing. The analysis of the blended materials examined the physical properties, functional group characteristics, mechanical properties,
morphological properties, water uptake measurement, and thermal stability. The results indicated
that after extraction of the Nile Tilapia skin gelatin, the solution was white liquid, translucent, pH
5 – 6, and 2.00% concentration by weight. There were many amino acids in the extracted solution
from the Nile Tilapia skin gelatin. At 4-8 phr of extracted gelatin in the blended materials, the tensile
strength and elongation increased when compared with the rice flour. Furthermore, the mechanical
properties after testing in the saturated relative humidity found that at 10 phr of extracted gelatin
in the blended materials, the value of tensile strength was nearly the rice flour correspond to the
morphological properties from SEM. Otherwise, water absorption increased with the immerse time
and saturation of the water at 4 weeks. The thermal stability results showed that the maximum
degradation temperature tends to increase at 4-8 phr of extracted gelatin in the blended materials.
The evidence of the gelatin extracted from Nile Tilapia could be improved the thermal stability in
the materials.


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บทความวิจัย (Research Article)