Changes on surface morphology of corn starch blend films

This study aims at evaluating the influence of enzymatic degradation solution on the surface morphology and thermal properties of a poly(ethylene‐vinyl alcohol) copolymer—corn starch thermoplastic blend (SEVA‐C), as a function of immersion time. To perform this study, three different batches were as...

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Bibliographic Details
Published in:Journal of biomedical materials research. Part A 2010-09, Vol.94A (3), p.720-729
Main Authors: Araújo, Maria Alberta, Cunha, António M., Mota, Manuel
Format: Article
Language:English
Subjects:
alpha-amylase degradation
alpha-Amylases - metabolism
Applied sciences
Biocompatible Materials - chemistry
Biocompatible Materials - metabolism
Biological and medical sciences
biomaterial
Exact sciences and technology
Glycerol - chemistry
Humans
MATERBI 1128RR
Materials Testing
Medical sciences
Microscopy, Atomic Force
Natural polymers
Physicochemistry of polymers
Polyvinyls - chemistry
Polyvinyls - metabolism
Starch - chemistry
Starch - metabolism
Starch and polysaccharides
starch blend
surface analysis
Surface Properties
Surgery (general aspects). Transplantations, organ and tissue grafts. Graft diseases
Technology. Biomaterials. Equipments
Temperature
Thermogravimetry
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Summary:This study aims at evaluating the influence of enzymatic degradation solution on the surface morphology and thermal properties of a poly(ethylene‐vinyl alcohol) copolymer—corn starch thermoplastic blend (SEVA‐C), as a function of immersion time. To perform this study, three different batches were assessed using SEVA‐C samples of different thicknesses and a fixed weight of 1.6 g, immersed in α‐amylase (50 u/L) up to 90 days at 37°C. TGA, contact angle measurements, scanning electron microscopy (SEM) and atomic force microscopy (AFM) techniques were used. Three degradation mechanisms are considered in these systems: namely, mass loss due to plasticizer leaching (glycerol), starch enzymatic cleavage, and synthetic polymer fractions degradation. Enzymatic hydrolysis of the starch fraction and subsequent leaching from the internal bulk structure led to an increase in surface porosity, pore size, roughness, and to the development of small pits throughout the surface, as observed by SEM and AFM. © 2010 Wiley Periodicals, Inc. J Biomed Mater Res Part A, 2010
ISSN:1549-3296
1552-4965
1552-4965
DOI:10.1002/jbm.a.32725