Morphology and enzymatic degradation of thermoplastic starch-polycaprolactone blends

This study's aim was to evaluate the effect of processing conditions on the morphology and enzymatic degradation of 50/50 (w/w) thermoplastic starch–polycaprolactone blends. The blends, produced from native potato starch, glycerol, and polycaprolactone in a melt mixer using different mixing speeds and temperatures, were cocontinuous, and the blends were very homogeneous. Enzymatic hydrolysis was performed using Bacillus licheniformis alpha‐amylase and Aspergillus niger glucoamylase on both milled and intact samples. The thin layer of polycaprolactone (≈ 5 μm) formed on the surface of the thermoplastic starch–polycaprolactone blends during compression molding strongly reduced the rate of enzymatic hydrolysis.