Immobilization of α-amylase in vinyl-polymer-based interpenetrating polymer networks

Semi-interpenetrating polymer networks (IPNs) of poly(ethylene glycol), poly(vinyl alcohol) and polyacrylamide were prepared as a support for enzyme immobilization and kinetic studies were performed for the immobilization of α-amylase. The effect of IPN composition on the extent of immobilization was investigated and the percentage of relative activity of the immobilized enzyme was evaluated as a function of the chemical architecture of the IPNs, pH and temperature, taking starch as a substrate. The kinetic constants and the maximum reaction velocity were also evaluated. The IPNs were characterized by IR spectral analysis.