Different Effects of Water and Glycerol on Morphology and Properties of Poly(lactic acid)/Soy Protein Concentrate Blends

被引：20

作者：

Liu, Bo ^{[1
,2
]}

Jiang, Long ^{[1
]}

Liu, Hongzhi ^{[1
]}

Sun, Lili ^{[3
]}

Zhang, Jinwen ^{[1
,2
]}

机构：

[1] Washington State Univ, Composite Mat & Engn Ctr, Pullman, WA 99164 USA

[2] Washington State Univ, Mat Sci Program, Pullman, WA 99164 USA

[3] Washington State Univ, Sch Mech & Mat Engn, Pullman, WA 99164 USA

来源：

MACROMOLECULAR MATERIALS AND ENGINEERING | 2010年 / 295卷 / 02期

关键词：

glycerol; plasticizer; poly(lactic acid); soy protein; water; SOY PROTEIN; MECHANICAL-PROPERTIES; COMPATIBILIZER; COMPOSITES; BEHAVIOR;

D O I：

10.1002/mame.200900224

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

When containing extra water, soy protein concentrate (SPC) can behave like a plastic melt rather than particulate filler in blending process. In this study, blends of formulated SPC and poly(lactic acid) (PLA) were prepared. The effects of glycerol and water added to SPC on phase morphology, rheological, thermal, thermal-dynamic, and mechanical properties of the blends were investigated. The results demonstrated that water was more effective in gelating SPC and transforming it into a plastic than glycerol. With extra water added, SPC in the resulting blend existed as stretched threads with certain degree of interconnectivity between the threads. In contrast, with only glycerol added, SPC existed as large SPC agglomerates. Consequently, the blends made from extra water-containing SPC exhibited higher mechanical, thermal-dynamic, and rheological properties.

引用

页码：123 / 129

页数：7

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