Starch-Based Biodegradable Packaging via Enzymatic Cross-Linking
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing biodegradable compositions for packaging and disposable items face challenges in achieving both excellent biodegradability and necessary production and quality characteristics, particularly in combining starch, proteins, and plasticisers effectively for producing rigid, semi-rigid, and rubbery items suitable for food contact.
Innovation Solution
A composition comprising 40-70% starch, 8-40% plasticiser, 5-30% cellulose, 0.5-5% proteins, and 0.005-0.05% transglutaminase, with specific amino acid content and molecular weight, is formulated with a process involving dehydration, cooling, and cross-linking to create a thermoplastic product suitable for extrusion and forming into biodegradable items.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If biodegradable compositions are formulated with starch, proteins, and plasticisers to achieve excellent biodegradability, then environmental compatibility is improved, but mechanical properties and production characteristics deteriorate
Solution Approach 1:
The patent creates a composite material system combining starch (40-70%), plasticiser (8-40%), cellulose (5-30%), and proteins (0.5-5%) with transglutaminase enzyme. This composite formulation achieves both biodegradability and improved mechanical properties through synergistic interactions between components, where the enzyme facilitates cross-linking that enhances strength while maintaining environmental compatibility.
Solution Approach 2:
The patent employs transglutaminase enzyme to induce cross-linking reactions between protein molecules, fundamentally changing the molecular structure and intermolecular forces. This parameter change (cross-linking density) transforms the material properties, enhancing mechanical strength and rigidity while preserving biodegradability through controlled enzymatic action.
2Ease of manufacture
If compositions are designed for rigid, semi-rigid, and rubbery items suitable for food contact, then production and quality characteristics are improved, but biodegradability deteriorates
Solution Approach 1:
The transglutaminase enzyme acts as an intermediary that mediates between the starch-plasticiser matrix and the protein additives. It facilitates controlled cross-linking that enhances production characteristics (rigidity, semi-rigidity, rubbery properties) while serving as a biodegradation trigger, thus reconciling manufacturing quality with environmental compatibility.
Solution Approach 2:
The composition is pre-formulated with transglutaminase enzyme and specific amino acid-containing proteins before final product formation. This preliminary action of cross-linking during composition preparation ensures that the material achieves desired mechanical properties and production characteristics while maintaining biodegradability through the same enzymatic mechanism.
3Strength
If cross-linking is introduced to enhance mechanical properties and rigidity, then strength and rigidity are improved, but water content and biodegradability control deteriorate
Solution Approach 1:
The transglutaminase enzyme induces cross-linking between protein molecules, changing the molecular architecture from linear to three-dimensional network structure. This parameter change reduces free water content by forming hydrophobic interactions and hydrogen bonds within the cross-linked network, thereby enhancing rigidity while controlling water content through the same cross-linking mechanism.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution provides biodegradable items with improved mechanical properties, workability, and reduced water content, making them suitable for food packaging and contact applications, with enhanced rigidity and shelf life.
Implementation Method 1
a cross-linking agent, in particular an enzyme such as transglutaminase
Implementation Method 2
the proteins undergo cross-linking between different molecules to form a three-dimensional network structure
Implementation Method 3
a process involving dehydration, cooling, and cross-linking
Implementation Method 4
a process involving dehydration, cooling, and cross-linking
Data Source
AI summary
The present invention has, as object, biodegradable compositions consisting of starch, plasticising agent, proteins, a cross-linking enzyme and water; the process for obtaining said compositions; their use for producing biodegradable items, useful in particular for packaging food products, and the biodegradable items thus obtained. In particular, such composition, which is normally obtained in granule form, contains 40% - 70% starch, 8% - 40% plasticiser, 5% - 30% cellulose, 0.5% - 5 % proteins; the cross-linking enzyme is transglutaminase.