Biodegradable Complex Polymers from Casein and Potato Starch

Potato starch was blended with defatted milk in proportions providing a 4:1, 3:1, 2:1, 1:1, 1,:2, 1:3, and 1:4 starch/casein ratio. Precipitation was achieved by addition of either hydrochloric acid or leaven. Composition of precipitated products was determined based on elemental analysis for nitrogen. Generally, differences between attempted and achieved casein-to-starch proportions did not exceed 10%. Products coprecipitated with hydrochloric acid were slightly richer in casein than products obtained with leaven. Aqueous solubility, water binding capacity, IR spectra, and thermal analysis (thermogravimetry, TG, and differential thermogravimetry, DTG) were recorded for the precipitates. Analyses revealed that the precipitates were not simple physical mixtures of the components. Partial insolubility in 7 M aqueous urea showed that casein and potato starch are chemically bound. Comparison of the spectra and thermograms suggested that complexes of the 1:1 composition were formed constituting a nucleus of the aggregates carrying excessive amounts of either starch or casein.     

Electrosynthesis of κ-Carrageenan Complexes with Gelatin

Electrosynthesis at pH 9, 12, and 11 of -carrageenan–gelatin complexes from electrolytes containing the components at proportions varying from 1:5 to 5:1 provided complexes in the composition varying in a range from 1:10 to 1:1.8. Components were bound mainly electrostatically, although partial insolubility of complexes in 7 M aqueous urea pointed to a part of the complexes bound covalently. None of the performed tests except solubility could confirm formation of covalent complexes. The complexation of -carrageenan to gelatin significantly increased the thermal stability of carrageenan, whereas the thermal stability of gelatin increased rather insignificantly.     

Preliminary Studies on Converting Agricultural Waste into Biodegradable Plastics—Part IV: Polysaccharide Containing Natural Materials

Corn distillers’ dry grain, corncob powder, hardwood powder, and sugar beet pulp were separately anionized by oxidation with sodium hypochlorite in aqueous solution. Solid reaction products instantly precipitated upon admixing each of the above-oxidized materials with soy protein isolate. Infrared spectra and differential scanning calorimetry supported the hypothesis that soy protein isolate complexed with all of the above-oxidized polysaccharides. Reaction products with either oxidized corn distillers’ dry grain or oxidized sugar beet pulp provided hard, brittle pellets with tensile strengths as high as 9.5 MPa, suggesting that these materials could be viable as biodegradable plastics.     

Preliminary Studies on Converting Agricultural Waste into Biodegradable Plastics,Part I: Corn Distillers’ Dry Grain

Distillers dry grain (DDG) was derivatized either by carboxymethylation, glutaration, maleiation, phthallation, or succination in order to produce anionic materials suitable for complexation with soy protein isolate. Infrared spectroscopy confirmed that derivatization of DDG by all reagents was successful. Blending of derivatized anionic products with soy protein resulted in instant precipitation of gels. The gels were centrifuged, molded, and dried into solid pellets with tensile strengths as high as 1.67MPa, suggesting that these materials could be promising as biodegradable structural materials. Infrared spectroscopy suggested the possibility of complexes forming between soy protein isolate and each of the derivatized DDG samples.