Anna Kundys1,*, Justyna Ostrowska2, Urszula Chojnacka1, Zuzanna Grodzka1, Aleksandra Lange1, Magdalena Paluch2
Journal of Renewable Materials, Vol.6, No.6, pp. 611-618, 2018, DOI:10.32604/JRM.2018.00134
Abstract The degradation of thermoplastic starch blend in the presence of commercial α-amylase and unpurified amylase of microbial origin was investigated. The blends consisting of thermoplastic starch and poly(butylene succinate) have potential use in packaging applications thus, it is essential to establish susceptibility to degradation. Molar mass loss, gravimetric weight loss, and molecular structure were evaluated. The changes in the surface were observed with scanning electron microscopy. It was confirmed that there was a significant difference in gravimetric weight loss between the blends degraded in two different solutions. Unpurified enzymes of microbial origin, produced by Rhizopus More >
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