α‐Amylase Induced Enhanced Enzymatic Degradation of Binary Polymeric Blends of Crosslinked Starch and Gelatin

Abstract Binary polymeric blends of crosslinked starch (CLS) and gelatin were prepared and characterized by infrared (IR) spectroscopy, differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). The prepared blends were examined for enzymatic degradation taking α‐amylase as a degrading enzyme and the kinetics of degradation process was monitored gravimetrically. A plausible mechanism for α‐amylase induced degradation was suggested and the influence of various factors, such as chemical composition of the blend, pH, and temperature of the enzyme solution and concentration of enzyme solution, were investigated on the degradation profiles of the CLS–gelatin blends. The blends were also studied for water‐uptake potential and effects of various experimental factors such as composition of the blends, pH, and temperature of the swelling bath were investigated on the swelling ratio (SR) of the blends. A correlation was established between the extent of degradation and water imbibing capacity of the degrading blends. Keywords: StarchGelatinα‐AmylaseDegradationSwelling

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