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Abstract 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
Bajpai et al. (Thu,) studied this question.