Effect of Blending on the Enhancement of Electronic Properties of Biopolymers

Chitosan (Cs), gelatin (Gel) and starch (Str) are blended together to investigate the effect of blending upon the electronic properties of biopolymers. Three blends namely 25%, 50% and 75% of (Cs/Gel) and (Cs/Str) respectively. FTIR were utilized to ensure the occurrence of the proposed blend. The FTIR spectra show the occurrence of hydrogen bonding which indicated that the assigned blend is formed as a result of hydrogen bonding of NH₂ and COOH terminals. Electronic properties are indicated with molecular modeling technique at PM6 semiemperical level. Modeling results indicate that, as far as starch and gelatin ratios increased in chitosan blends, the band gap energy is decreased in one hand while the total dipole moment is increased on the other hand.