Improvement of Starch Digestion Using α-Amylase Entrapped in Pectin-Polyvinyl Alcohol Blend

Table 2

Tensile strength (TS) and elongation of pectin/PVA/amylase films.

Pectin/PVA/amylase	Tensile strength (kgf)	Elongation (%)
0.25%	0.26 (±0.015)^c	41.44 (±0.96)^a
0.50%	0.59 (±0.020)^b	35.36 (±0.24)^b
0.75%	0.52 (±0.030)^b	41.08 (±1.58)^a
1.00%	0.55 (±0.050)^b	26.33 (±2.00)^c
1.25%	0.69 (±0.050)^a	24.22 (±1.32)^c

Different letters in the same column indicate statistically different variations (). Values are the means of three independent measurements (M ± SD).