eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2016-05-06 9 1 199 204 9538 article Pavel Mokrejs 1 Jan Fenyk 1 Dagmar Janacova 2 Petr Svoboda 2 Roman Cermak 1 Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 275, 762 72, Zlin, The Czech Republic. Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, The Czech Republic. The contribution deals with employing starch-protein hydrolysate of amaranth flour to produce protective edible coatings on butter. Tests were run on 3 types of coating solutions. The first was made in such manner that to hydrolysate of 40-% dry matter content, 30-% (w/w) plasticiser (glycerol) was added and also 3-% (w/w) emulsifying agent (lecithin). The second and third contained an extra 2-% (w/w) antioxidant (ascorbic acid) and the third an extra 2-% (w/w) cross-linking agent (dialdehyde starch). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 96 days in refrigerator at a temperature of 7±1.5 oC and relative humidity of 36±3 %. The objective was to investigate the oxidation course of butter with protective coatings, butter wrapped in original wrapping and butter without wrapping/coat. Determined values were peroxide value, acid value and anisidine value. Results of butters with protective and edible polymer coatings displayed a similar oxidation course to that of butter in standard wrapping. Butter with a coat containing antioxidant exhibited slightly lower levels of peroxide value during storage than butter in original wrapping, which confirms good barrier properties to oxygen of the coating thus prepared. https://www.biotech-asia.org/vol9no1/study-into-oxidative-changes-of-butter-with-protective-coat/ Acid Value; Anisidine Value; Butter; Coating; Peroxide Value; Starch-Protein Hydrolysate