OICC Press International Journal of Nano Dimension 2228-5059 5 6 2024 02 29 Enzymatic degradation of Poly (ε-Caprolactone) and Starch blends bontaining SiO2 nanoparticle by Amyloglucosidase and α-Amylase 10.7508/ijnd.2014.06.006 EN Z. Abbasi Young Researchers and Elite Club, Ilam Branch, Islamic Azad University, Ilam, Iran. E. Rezaee Nezhad Department of Chemistry, Payame Noor University, PO BOX 19395-4697 Tehran, Iran. V. Moradi Young Researchers and Elite Club, Ilam Branch, Islamic Azad University, Ilam, Iran. F. Moradi Young Researchers and Elite Club, Ilam Branch, Islamic Azad University, Ilam, Iran. O. Ahmadi Young Researchers and Elite Club, Ilam Branch, Islamic Azad University, Ilam, Iran. A. Homafar Department of Chemistry, Eyvan-e-Gharb Branch, Islamic Azad University, Eyvan, Iran. Journal Article 2024 02 29 The aims of the study were to investigate the effect of poly(ε -caprolactone) (PCL) and nano- SiO2 within the thermoplastic starch (TPS) blends on the rate and extent of starch enzymatic hydrolysis using enzymes α-amylase and amyloglucosidase. The results of this study have revealed that blends with nano-SiO2 content at 6 wt% exhibited a significantly reduced rate and extent of starch hydrolysis. The results suggest that this may have been attributed to interactions between starch and nano- SiO2 that further prevented enzymatic attack on the remaining starch phases within the blend. The total solids that remained after 6000 min were 52 wt. % (TPS: PCL); 59 wt.% (TPS: PCL: 2% nano-SiO2