The crystallization and melting characteristics of a series of polyamide blends based on PA 4,6 and PA 61 were investigated by calorimetric methods; preparation of the samples was conducted so as to control the extent of transamidation occurring in the melt before crystallization. Blend samples with minimal prior thermal history displayed a modest degree of melting point depression compared to the equilibrium melting temperature of (T(m)degrees 4,6 = 309.5degreesC). Application of the Nishi-Wang equation indicated a value of chi = -0.25 for the blends. PA 4,6 and the blends followed Avrami crystallization kinetics with exponents in the range 2.0 to 2.5; no systematic variation of n with blend composition was observed. The influence of transamidation was investigated for samples exposed to varying melt temperatures and melt times with the extent of transreaction quantified using C-13-NMR. Increasing extents of transreaction led to a decrease in both the rate of crystallization and the overall bulk crystallinity of the blends owing to a reduction in the length and number of crystallizable blocks present along the polymer chains. Capillary rheometry studies indicated a strong sensitivity to time in the melt for the PA 4,6 homopolymer, and the mechanism responsible for the observed decrease in apparent viscosity was also operative in the blend samples. As such, it was not possible to independently assess the influence of transreaction on the rheology of the blends. (C) 2004 Wiley Periodicals, Inc.