Polymeric Complexes from Casein and Starch Phosphate: Characteristics and Enzyme Susceptibility

Novel biodegradable materials were prepared from potato starch enriched in phosphato moieties (DS 0.018 and 0.033) and casein in defatted milk. The components were blended in proportions providing starch: casein ratios of 2:1, 1:1, and 1:2 and were then precipitated with hydrochloric acid. Aqueous solubility, water-binding capacity, infrared spectra, and thermal analysis (thermogravimetry7] and differential thermogravimetry of the precipitates revealed that they were not simple physical mixtures of the components. The components interacted with one another electrostatically with involvement of the phosphate groups of starch and the peptide bond of casein, as documented by infrared spectra. Because of insolubility in 7 M aqueous urea solution, they might also be considered as complexes in which the components were chemically bound.