Enzymatic degradation of prickly pear seed (PPS)/Polyhydroxy(butyrate-co-valerate) (PHBV) biocomposite

Abstract

This paper presents some interesting results on the physic-chemical and morphological properties of the enzymatic degradation of prickly pear seed vegetable fiber (PPS) enhanced Polyhydroxy(butyrate-co-valerate) (PHBV) biocomposite. It is shown that the β-glucanase enzyme at pH = 5,5 accelerated the degradation of PHBV/PPS biocomposite compared to PHBV as well as compared to α-amylase (pH = 7) and protease (pH = 8) enzymes, which is confirmed by the significant weight loss in β-glucanase. The Fourier transform infrared spectroscopy analysis FTIR analysis allowed seeing the decrease of carbonyl group and thus its hydrolysis and degradation by ester chain cleavage. Morphological analysis is evaluated by scanning electron microscope (SEM); this analysis also confirms the enzymatic degradation by the presence of small holes on the surface of PHBV/PPS biocomposite immersed in the enzymatic solution of β-glucanase. In addition, the effect of the incorporation of the PPS fiber plays an important role in this degradation.