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Control of Enzymatic Degradability of Biodegradable Polylactide by Blending with Non-degradable Polymers

비 분해성고분자와 블렌드를 이용한 생분해성 폴리유산의 효소분해속도 조절

  • Jang, Seong-Ho (Department of Environmental System Engineering, Pusan National University) ;
  • Park, Sang-Bo (Department of Polymer Engineering, Pukyong National University) ;
  • Lee, Won-Ki (Department of Polymer Engineering, Pukyong National University)
  • 장성호 (부산대학교 지역환경시스템) ;
  • 박상보 (부경대학교 고분자공학과) ;
  • 이원기 (부경대학교 고분자공학과)
  • Received : 2010.07.08
  • Accepted : 2010.08.30
  • Published : 2010.09.30

Abstract

The effects of addition of non degradable polymers, polystyrene (PS) and poly(methyl methacrylate) (PMMA) on the rate of enzymatic degradation of biodegradable poly(l-lactide) (PLLA) have been studied in term of surface structure. Since a component in multicomponent polymeric system has shown surface enrichment, PS and PMMA which have lower surface energy than PLLA were selected as a minor blend component (5 wt%). Enzymatic degradation was carried out at $37^{\circ}C$ and pH 8.5 in the aqueous solution of Proteinase K. Two blend systems, partially miscible (PS/PLLA) and immiscible (PMMA/PLLA), showed the surface enrichment of 4 and 2 times of PS and PMMA, respectively. From the weight loss profile data, the slow degradation rate of both blend films was observed. This indicates that PS or PMMA domains which exist at surface act as a retardant of enzymatic attack.

Keywords

Poly(l-lactide);Enzymatic degradation;Blend;Surface enrichment;Retardent

Acknowledgement

Supported by : 한국과학재단

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