Morphology and enzymatic degradation of thermoplastic starch-polycaprolactone blends

M. Vikman, S.H.D. Hulleman, M. van der Zee, P. Myllarinen, H. Feil

    Research output: Contribution to journalArticleAcademicpeer-review

    48 Citations (Scopus)

    Abstract

    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 (≈ 5 μm) formed on the surface of the thermoplastic starch-polycaprolactone blends during compression molding strongly reduced the rate of enzymatic hydrolysis.
    Original languageEnglish
    Pages (from-to)2594-2604
    JournalJournal of Applied Polymer Science
    Volume74
    Issue number11
    DOIs
    Publication statusPublished - 1999

    Fingerprint Dive into the research topics of 'Morphology and enzymatic degradation of thermoplastic starch-polycaprolactone blends'. Together they form a unique fingerprint.

  • Cite this