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KMID : 1007520030120010096
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Food Science and Biotechnology
2003 Volume.12 No. 1 p.96 ~ p.99
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Biodegradation of Cast Soy Protein Films by Aspergillus oryzae and Bacillus subtilis
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Rhim, Jong-Whan
Gennadios, Aristippos/Lee, Jung-Ju/Weller, Curtis L./Hanna, Milford A.
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Abstract
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This study was conducted to determine the susceptibility of cast soy protein films to biodegradation by Aspergillus oryzae and Bacillus subtilis. Untreated films were cast from heated (70℃ for 20 min), alkaline (pH 10) aqueous solutions of soy protein isolate (5 g/100 mL water) and glycerin (50% w/w of protein). Modified films also were prepared by subjecting untreated films to heat-curing, UV irradiation, or adsorption of formaldehyde vapors. Film specimens were incubated with either A. oryzae or B. subtilis at 30℃ for 45 days. The extent of degradation at various incubation intervals was determined through changes in concentrations of protein and total organic carbon (TOC) in the incubated media. Protein and TOC concentration values decreased notably with increasing incubation time, thus suggesting the occurrence of complete protein degradation. The observed susceptibility of untreated and modified soy protein films to degradation by the proteases of the two tested microorganisms indicates that such films should readily decompose in the environment or in compost.
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