Preparation and Characterization of Poly(Lactic Acid)-g-Maleic Anhydride plus Starch Blends

被引:95
作者
Orozco, Victor H. [1 ,2 ]
Brostow, Witold [2 ]
Chonkaew, Wunpen [2 ]
Lopez, Betty L. [1 ]
机构
[1] Univ Antioquia, Grp Ciencia Mat, Antioquia, Colombia
[2] Univ N Texas, Dept Mat Sci & Engn, LAPOM, Denton, TX 76203 USA
关键词
blends; brittleness; dynamical mechanical analysis; grafting; polylactic acid; starch; tribological properties; PEROXY DERIVATIVES; EPOXY; ACID); RESINS; POLYMERIZATION; CRYSTALS; POLYMERS; FRICTION; DEPTH; WEAR;
D O I
10.1002/masy.200950309
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 [高分子化学与物理];
摘要
Poly(lactic acid) (PLA) and starch copolymers are obtained by reactive blending - varying the starch compositions from 0 to 60%. PLA is functionalized with maleic anhydride (MA), obtaining PLA-g-MA copolymers using dicumyl peroxide as an initiator of grafting in order to improve the compatibility and interfacial adhesion between the constituents. PLA + starch blends without a compatibilizer do not have sufficient interfacial adhesion. Decomposition temperature of PLA is not affected by grafting. Glass transition temperatures and dynamic mechanical properties are affected since MA has a plasticizing effect. Along with an increasing starch content friction decreases while wear loss volume in pin-on-disk tribometry has a minimum at nominal 15% wt. starch but increases at higher starch concentrations. The residual depth in scratching and sliding wear testing has a maximum at 15% starch; there is a minimum of storage modulus E' determined in dynamic mechanical testing at the same concentration. Microhardness results also reflect the plasticization by MA.
引用
收藏
页码:69 / 80
页数:12
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