Bio-based thermosets: Effect of the structure of polycarboxylic acids on the thermal crosslinking of maltodextrins

被引：24
作者：
Castro-Cabado, M. [1 ]
Casado, A. L. [1 ]
San Roman, J. [2 ,3 ]
机构：
[1] URSA Insulat SA, Paseo Recoletos 3, Madrid 28004, Spain
[2] Inst Polymer Sci & Technol, C Juan de la Cierva, Madrid 28006, Spain
[3] CIBER BBN, C Juan de la Cierva, Madrid 28006, Spain
来源：
EUROPEAN POLYMER JOURNAL | 2016年 / 78卷
关键词：
Maltodextrin; Crosslinking; Thermoset; CITRIC-ACID; MOLECULAR CHARACTERISTICS; MECHANICAL-PROPERTIES; RHEOLOGICAL BEHAVIOR; CYCLIC ANHYDRIDE; TARTARIC ACID; CORN STARCH; BLENDS; SPECTROSCOPY; DERIVATIVES;
D O I：
10.1016/j.eurpolymj.2016.03.007
中图分类号：
O63 [高分子化学（高聚物）];
学科分类号：
070305 ; 080501 ; 081704 ;
摘要：
Fully bio-based binding systems based on maltodextrin and polycarboxylic acids, citric acid and tartaric acid were investigated and compared. Effect of the polycarboxylic acid level was also examined. Polycondensation reaction between maltodextrin and the polycarboxylic acids was produced by thermal treatment on a glass fiber matrix. An extensive analysis by IR, TGA and rheology was carried out. This analysis indicated the higher reactivity of the citric acid. By rheology and mechanical characterization the thermoset character of the polycondensate systems was proved. From one side, the systems with higher content of maltodextrin lead to better mechanical performance. From the other side, it was found that the citric acid has a stronger crosslinking capacity. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：91 / 105
页数：15
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