Changes in morphology of starch-based prothestic thermoplastic material during enzymatic degradation

Abstract

This work evaluates the structural changes of an interpenetrated starch thermoplastic blend withstanding different enzymatic α-amylase degradation periods (up to 200 days), and establishes the relationships between the kinetics degradation rate and the structure of the material. It characterises the different stages of the enzymatic degradation process on starch/ethylenevinyl-alcohol blends, based on the attack of the connected starch domains that can be accessed by the enzymatic solution. The completely encapsulated starch particles remain practically unchanged. Furthermore, it was also found that the enzymatic degradation process was limited after 100 days of immersion. In order to understand such phenomenon several techniques were used, namely differential scanning calorimetry, contact-angle measurements, high-performance liquid chromatography, Fourier transform infrared spectrometry, scanning electron microscopy and atomic force microscopy. The materials were evaluated with respect to the enzymatic degradation rate, surface morphology and degradation behaviour. The results show that the ethylene-vinylalcohol phase wraps the starch domains, preventing the respective degradation. Consequently, the degraded material in the solution comes only from the starch particles that could be reached by the enzyme.