Biodegradation of cross-linked and cationic starches

The biodegradability and the influence of the degree of substitution of cationic groups or cross-linking level of starch were studied by using enzymatic hydrolysis and two aerobic degradation methods. Cationic starches with a degree of substitution varying from 0 to 0.54 were obtained by modifying native potato starch with 2,3-epoxypropyltrimethylammonium chloride, while cross-linked starches with a degree of cross-linking varying from 0 to 92.5% were obtained by reaction of native potato starch with epichlorohydrin. Enzymatic hydrolysis experiment was performed using α-amylase preparation, and aerobic degradation studies were carried out in liquid and solid media by using ISO 14855-2 and 14851 standards methods. The dextrose equivalent, molecular weight, viscosity and biodegradability parameters were used to assess biodegradation process. Biodegradability of modified starches decreased with increasing degree of modification. The addition of cationic groups to starch to the extent >0.1 mol/molAGU reduced the biodegradability of starch derivatives, and CS became non-biodegradable when DS ≥ 0.54. The cross-linking of starch by building the alkyl chain cross-links between the polysaccharide macromolecules reduced ultimate biodegradability of starch derivatives, when the degree of cross-linking was higher than 92.5%.