Degradability of different phosphorylated starches and thermoplastic films prepared from corn starch phosphomonoesters

Different starch types (corn, rice, potato, corn amylose and corn amylopectin) were phosphorylated to varying degrees of substitution (DS) and tested both for acid hydrolysis during 3 h in a boiling bath and for enzymatic hydrolysis with a thermostable bacterial α-amylase (Bacillus licheniformis) for 30 min at 95 °C. Generally, phosphorylated starches showed a reduced degree of acid hydrolysis during the entire time of hydrolysis (3 h) as well as reduced susceptibility to α-amylase hydrolysis. The enzyme action was inhibited by the presence of phosphate groups in the modified starch molecules and the extent of inhibition increased with increasing degree of phosphate substitution, regardless of the starch type. Thermoplastic films were fabricated by blending modified corn starches of different DS with polyacrylate, urea and water at a ratio of 4:5:1:50, heating for 30 min at 95 °C before casting and allowing to cool, stand and dry at room temperature. The plastic films prepared from ph osphorylated corn starch showed both higher disintegration rate and a greater degradability by thermostable bacterial α-amylase than the ones prepared from non-phosphorylated starch. These new acquired properties can meet the increasing demand for biodegradable disposable plastic bags.