淀粉含量对聚乳酸/淀粉共混物力学性能的影响

Effect of Starch Content on the Mechanical Properties of Poly(lactic acid)/Starch Blends

采用交联的方法对淀粉进行改性,加入甘油作为增容剂,通过熔融共混的方法制备了聚乳酸/淀粉共混物。通过力学测试和扫描电子显微镜分析,研究了聚乳酸和淀粉在不同质量配比下,共混物力学性能、相容性的变化,研究了淀粉含量对共混物性能的影响。结果表明,随着淀粉含量的增加,共混物力学性能下降,但是随着淀粉交联度的提高,力学性能的下降减缓,交联剂用量为6份时,各项力学性能最佳。SEM分析表明,交联淀粉能够有效改善聚乳酸/淀粉共混物的相容性。

PLA and crosslinked starch were blended using a rheometer to form a blend, glycerin was used as a compatibilizer. It was found that tensile and flexural strengths of the blend decreased with increasing starch content, however, the crosslinking of starch somewhat depressed such decreasing. When the loading of crosslinking agent in starch was 6 phr, the mechanical properties were optimal. SEM showed that the crosslinked starch was well compatibilized with PLA.