Structure and Thermal Degradation Properties of Nanocomposites of Alanine Amino Acid-based Poly(amide-imide) Reinforced with Carboxymethyl-β-cyclodextrin Intercalated in a Layered Double Hydroxide

MgAl-layered double hydroxide was intercalated with carboxymethyl-beta-cyclodextrin under ultrasonic conditions. Then, different percentages of carboxymethyl-beta-cyclodextrin-functionalized layered double hydroxide (carboxymethyl-beta-cyclodextrin-layered double hydroxide) was incorporated into the alanine amino acid-based poly(amide-imide) matrix via ultrasonic irradiations to obtain poly(amide-imide)/carboxymethyl-beta-cyclodextrin-layered double hydroxide nanocomposites. The surface morphology and thermal degradation behavior of the poly(amide-imide)/carboxymethyl-beta-cyclodextrin-layered double hydroxide nanocomposites have been examined by different techniques. The relatively good dispersion of carboxymethyl-beta-cyclodextrin-layered double hydroxide into the poly(amide-imide) matrix was detected by transmission electron microscopy. Transmission electron microscopy images represented that the layered double hydroxide platelets were oriented separately and were not detected by X-ray diffraction, which means, the layered double hydroxide layers are exfoliated in the polymer.