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Enzymatic degradation of native and acetylated starch-based extruded blends

✍ Scribed by Alain Copinet; Véronique Coma; Jean Paul Onteniente; Yves Couturier

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
204 KB
Volume
11
Category
Article
ISSN
0894-3214

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✦ Synopsis

Blends including natural wheat starch and acetylated starch (with substitution degree 1.5) have been extruded so as to obtain a new packaging material. The in¯uence of this extrusion upon the biodegradability of the blends was studied for several acetylated to natural starch ratios both by a colourimetric method (measure of reducing sugars) and by chromatographic analysis (determination of quantities of degradation products). The action of a single a-amylase (Fungamyl 800 from Aspergillus oryzae) only leads to degradation of the unmodi®ed part of the starch. On the other hand, an acetylesterase (Viscozyme from Aspergillus niger) acting in synergy with the same a-amylase leads to signi®cant degradation of the two major components of the extruded blends. For instance, with 10% acetylated starch 100% of the blend is degraded. The major product of degradation is glucose (97%) because Viscozyme also has aglucosidase activity. So, the present study shows the degradable character of this new packaging material even with a high acetylation value.

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