Analysis of variance (ANOVA) for the Veliparib order coded models of solubility of flour films plasticized with glycerol and sorbitol (Eqs. (16) and (17)) indicates that the model is statistically significant (P < 0.05), with F values greater than the listed values. For glycerol films equation(16) S=54.61−7.42X1+8.46X2−2.05X22−5.099X1X2(R2=0.91) For sorbitol

films equation(17) S=60.91+7.57X1+7.93X12+9.51X2+4.46X22−5.42X1X2(R2=0.98) Tp (X2) has a greater influence on the solubility of the flour films, regardless of the plasticizer type (Fig. 1). However, it is noteworthy that the solubility response surface of flour films plasticized with sorbitol has a minimum region (Fig. 1b), while this does not occur for films plasticized with glycerol (Fig. 1a). In the latter case, lower solubility values had already been achieved (20–30 g/100 g) at temperatures below 76 °C throughout the studied Cg range (Fig. 1a). However, low Cg values and high Tp values (82–87 °C) yield more soluble films (60–80 g/100 g). Tapia-Blácido et al. (2005) had observed a different trend in the case of amaranth flour films from the species A. caudatus plasticized with glycerol. Such films exhibited a region of minimum solubility value in a wide range of Cg (22–35 g glycerol/100 g flour) and at high Tp values (76–85 °C). As mentioned above, the solubility response surface of flour films plasticized with sorbitol

presents a minimum region defined at intermediate Cs values (30–40 g sorbitol/100 g Ergoloid flour) and low Tp values (73–78 °C). Higher Tp values produce more SGI-1776 research buy soluble films, as in the case of films plasticized with glycerol. The DSC thermograms previously recorded

for the amaranth flour from the species A. cruentus BRS Alegria revealed that the onset temperature, peak temperature, and conclusion temperature values of starch gelatinization were 71.3 °C, 75.8 °C, and 91.3 °C, respectively ( Tapia-Blácido et al., 2010). In addition, these same authors had observed that fractions of globulin and glutelin were denatured at 74 °C, while other protein fractions of albumin-2, globulin, and glutelin were denatured at higher temperatures (91 °C). These facts can explain why flour films are less soluble at lower temperatures and give evidence that partial gelatinization and partial denaturation of proteins facilitate the production of less soluble films. On the basis of these observations, it can be stated that the processes of gelatinization and protein denaturation of amaranth flour are responsible for the structural conformation of the films, which is the result of the interactions established between the chains of amylose, amylopectin, lipids, proteins, and plasticizer. The desirability function (G) was formulated from the models calculated for TS, E, and S for the flour films plasticized with glycerol (Eqs. (8), (9) and (16)) and sorbitol (Eqs. (13), (14) and (17)).