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Studies on α-amylase induced degradation of binary polymeric blends of crosslinked starch and pectin

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Abstract

A blend matrix of crosslinked starch and pectin was prepared and characterized by infra-red (IR) spectroscopy, differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). The prepared blends were investigated kinetically for water sorption studies and α-amylase induced degradation adopting a gravimetric procedure. Based on the experimental findings, a plausible mechanism including both diffusion and surface enhanced degradation was suggested and degradation profiles were interpreted. The influence of various factors such as chemical architecture of the blend, pH and temperature of α-amylase solution were examined for the swelling and degradation kinetics of crosslinked starch–pectin blends. The effect of concentration of enzyme solution was also studied on the degradation profile of the blends. A correlation was established between the extent of degradation and water imbibing capacity of the degrading blends.

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Acknowledgments

The authors wish to acknowledge the Director, Indian Institute of Technology, Mumbai, India for carrying out FTIR, SEM and DSC analysis.

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  1. Bose Memorial Research Laboratory, Department of Chemistry, Government Autonomous Science College, Jabalpur, MP, 482 001, India

    A. K. Bajpai & Jyoti Shrivastava

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  1. A. K. Bajpai
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  2. Jyoti Shrivastava
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Correspondence to A. K. Bajpai.

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Bajpai, A.K., Shrivastava, J. Studies on α-amylase induced degradation of binary polymeric blends of crosslinked starch and pectin. J Mater Sci: Mater Med 18, 765–777 (2007). https://doi.org/10.1007/s10856-006-0003-3

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  • DOI: https://doi.org/10.1007/s10856-006-0003-3

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