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Morphology and enzymatic degradation of thermoplastic starch–polycaprolactone blends

✍ Scribed by M. Vikman; S. H. D. Hulleman; M. Van Der Zee; P. Myllärinen; H. Feil

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
411 KB
Volume
74
Category
Article
ISSN
0021-8995

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✦ Synopsis

This study's aim was to evaluate the effect of processing conditions on the morphology and enzymatic degradation of 50/50 (w/w) thermoplastic starch-polycaprolactone blends. The blends, produced from native potato starch, glycerol, and polycaprolactone in a melt mixer using different mixing speeds and temperatures, were cocontinuous, and the blends were very homogeneous. Enzymatic hydrolysis was performed using Bacillus licheniformis alpha-amylase and Aspergillus niger glucoamylase on both milled and intact samples. The thin layer of polycaprolactone (Ϸ 5 m) formed on the surface of the thermoplastic starch-polycaprolactone blends during compression molding strongly reduced the rate of enzymatic hydrolysis.

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