PBSA/木薯淀粉湿法共混体系研究

采用湿法共混工艺制备了聚丁二酸/己二酸–丁二醇酯(PBSA)/木薯淀粉薄膜。对薄膜的力学性能、热稳定性和微观形貌以及树脂的摩尔质量变化进行了研究。结果表明,共混体系的熔融温度基本没有变化,结晶峰温度略有升高;随木薯淀粉含量的增加,PBSA/淀粉共混薄膜的力学性能下降,木薯淀粉和PBSA在各自的温度区域内分解,共混材料的热稳定性下降;GPC结果显示加工过程中,虽有水分存在,但是PBSA的摩尔质量没有降低。随淀粉含量的增加,薄膜的拉伸强度和断裂伸长率逐渐降低,当淀粉质量分数10%时,共混薄膜仍能保持良好的机械性能,达到GB/T 4456—2008的要求。湿法共混工艺能够在一定程度上取得物料共混的理想效果,在降低生产成本的同时保持良好的综合机械性能和加工性能。

Study on PBSA/Cassava Starch Composites Prepared by Wet Blending

The cassava starch filled polybutylene succinate-co-adipate(PBSA)films were prepared by wet blending method.The mechanical properties,thermal stability,microstructure and changes of molecular weight of PBSA were investigated.The results showed that there was no change on the melting temperature of the blends.With the increase of the starch content,the crystallization peak temperature increased slightly,whereas the mechanical properties of the film distinctly decreased.Despite cassava starch and PBSA decomposed in their respective temperature,the thermal stability of films decreased.GPC results indicated that the molecular weight of PBSA did not decrease.With the content of the starch increasing,the tensile strength and elongation at break decreased.The film with a starch content of 10%could meet the requirement of mechanical properties of packaging films(GB/T 4456—2008).Wet blending process,to a certain extent,achieved the ideal results of materials blend,with lower production costs while maintaining good mechanical properties and processing performance.