The effect of temperature and water absorption on enzymatic degradation of starch / polyvinyl alcohol blend film by α-Amylase

Journal of the Iranian Chemical Research

مقاله 2، دوره 4، شماره 2، شهریور 2011، صفحه 77-85   

نویسندگان

Mohammad Taghi Taghizadeh^* ؛ Zahra Abbasi

Department of Physical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.

چکیده

Thermoplastic starch (TPS) materials present several advantages to the plastic industry and
when blended with other materials they can exhibit improved mechanical and moisture
sensitivity properties compared to pure TPS materials. Further investigations on TPS: PVA
blends are of particular interest due to their excellent compatibility and improved properties such
as tensile strength, elongation, toughness and processability, predominantly due to an
improvement in melt strength compared to pure TPS material. The aims of the study were to
investigate the effect of varying polyvinyl alcohol content within the TPS blends on the rate and
extent of starch enzymatic hydrolysis using enzyme alpha-amylase. Analyses the enzymatic
degradation behavior of poly(vinyl alcohol) with starch was based on the determinations of
Weight loss and the reducing sugars. The degraded residues have been examined by FT-IR
spectroscopy and scanning electronic microscopy (SEM).

کلیدواژه‌ها

TPS؛ PVA؛ Blend؛ Enzymatic degradation؛ α-amylase

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