Influence of soy protein isolate on the thermal stability of poly(vinyl chloride) in the presence or absence of calcium and zinc stearates

被引：25

作者：

Dong, Weifu ^{[1
]}

Ruan, Xiaokai ^{[1
]}

Ni, Zhongbin ^{[1
]}

Chen, Mingqing ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Chem & Mat Engn, Minist Educ, Key Lab Food Colloids & Biotechnol, Wuxi 214122, Peoples R China

来源：

POLYMER DEGRADATION AND STABILITY | 2013年 / 98卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Poly (vinyl chloride); Soy protein isolate; Thermal stability; Calcium and zinc stearates; HEAT STABILIZATION; PVC DEGRADATION; MECHANISM; DEHYDROCHLORINATION; PLASTICS;

D O I：

10.1016/j.polymdegradstab.2012.10.025

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The influence of soy protein isolate (SPI) and its mixture with calcium stearate (CaSt(2)), and zinc stearate (ZnSt(2)) with various ratios on the processing thermal stability of poly (vinyl chloride) (PVC) was investigated by measuring dehydrochlorination rate of PVC (DHC), visual color comparison, and thermogravimetric analysis (TGA). The results suggested that SPI acted as a long-term thermal stabilizer like CaSt(2) to absorb HCl released from PVC, which is due to the primary amine (-NH2) and polyols containing hydroxyl groups in SPI. Moreover, SPI improved the stabilization effect of the traditional CaSt(2)/ZnSt(2) stabilizer, and the combination of SPI and CaSt(2)/ZnSt(2) at certain ratios exhibited desirable stabilization efficiency in prolonging the discoloration time. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：96 / 101

页数：6

共 30 条

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