The impact of esterification on the properties of starch/natural rubber composite

被引：90
|
作者：
Wang, Zhi-Fen [1 ]
Peng, Zheng [2 ]
Li, Si-Dong [1 ,3 ]
Lin, Hua [1 ]
Zhang, Ke-Xi [1 ]
She, Xiao-Dong [1 ]
Fu, Xin [1 ]
机构：
[1] Hainan Univ, Mat & Chem Engn Coll, Danzhou 571737, Peoples R China
[2] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Chinese Agr Minist Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China
[3] Guangdong Ocean Univ, Coll Sci, Zhanjiang 524088, Peoples R China
来源：
COMPOSITES SCIENCE AND TECHNOLOGY | 2009年 / 69卷 / 11-12期
基金：
中国国家自然科学基金;
关键词：
Natural rubber; Starch; Composites; Starch xanthate; Esterification; CHLORINATED NATURAL-RUBBER; MECHANICAL-PROPERTIES; THERMOOXIDATIVE DEGRADATION; STARCH; METHACRYLATE; LATEX; MORPHOLOGY; KINETICS;
D O I：
10.1016/j.compscitech.2009.04.018
中图分类号：
TB33 [复合材料];
学科分类号：
摘要：
The starch was modified by esterification, and the starch/natural rubber composite was prepared by blending the modified starch with natural rubber latex. The morphology, thermal stability and mechanical properties of the composite were investigated. The results show that the crystal structure of starch in the composite disappears after modification with esterification, and the starch particles with an average size around 200 ran homogenously disperse throughout the natural rubber (NR) matrix. The thermal stability of composite is improved significantly after the modification with starch. The mechanical properties of composite are enhanced with the increase of starch loading. The composite possesses the best properties at the starch xanthate content of 20 parts per hundred rubber (phr). The enhanced thermal stability and mechanical properties of modified starch/NR composite are mainly due to the improved phase interface interactions between rubber and starch. Crown Copyright (C) 2009 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：1797 / 1803
页数：7
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