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In vitro enzymatic degradation kinetics of polymeric blends of crosslinked starch and carboxymethyl cellulose
Author(s) -
Bajpai AK,
Shrivastava Jyoti
Publication year - 2005
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/pi.1878
Subject(s) - carboxymethyl cellulose , differential scanning calorimetry , swelling , materials science , starch , scanning electron microscope , kinetics , degradation (telecommunications) , chemical engineering , cellulose , polymer chemistry , polymer blend , nuclear chemistry , chemistry , polymer , organic chemistry , composite material , copolymer , telecommunications , physics , quantum mechanics , computer science , engineering , metallurgy , thermodynamics , sodium
Hydrophilic blend matrices of crosslinked starch and carboxymethyl cellulose were synthesized and their susceptibilities to enzymatic degradation were assessed by taking α‐amylase as a model enzyme. The polymeric blends were characterized by FT‐IR spectroscopy, differential scanning calorimetry and scanning electron microscopy. The influence of the chemical compositions of the blends, and the pH values and temperatures of the α‐amylase solutions was investigated by studying the swelling and degradation kinetics of the blends. The impact of the concentrations of the enzyme solutions on the degradation profiles was also examined. The blends were found to exhibit a mixed type of degradation mechanism, ie both diffusion and surface erosion. Copyright © 2005 Society of Chemical Industry