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Enzymatic degradation of native and acetylated starch‐based extruded blends
Author(s) -
Copinet Alain,
Coma Véronique,
Onteniente Jean Paul,
Couturier Yves
Publication year - 1998
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/(sici)1099-1522(199803/04)11:2<69::aid-pts419>3.0.co;2-j
Subject(s) - starch , degradation (telecommunications) , biodegradation , aspergillus niger , acetylation , chemistry , aspergillus oryzae , hydrolysis , extrusion , reactive extrusion , amylase , materials science , organic chemistry , chemical engineering , food science , enzyme , biochemistry , composite material , engineering , telecommunications , computer science , gene
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 influence 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 α‐amylase (Fungamyl 800 from Aspergillus oryzae ) only leads to degradation of the unmodified part of the starch. On the other hand, an acetylesterase (Viscozyme from Aspergillus niger ) acting in synergy with the same α‐amylase leads to significant 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 α‐glucosidase activity. So, the present study shows the degradable character of this new packaging material even with a high acetylation value. © 1998 John Wiley & Sons, Ltd.