Journal article
Study of Effects of Processing Aids on Properties of Poly(lactic acid)/Soy Protein Blends
Journal of polymers and the environment, Vol.19(1), pp.239-247
03/2011
Handle:
https://hdl.handle.net/2376/115031
Abstract
In this work, two processing aids, acetyl tri-n-butyl citrate and an alkene bis fatty amide (wax), were investigated for their effects on rheological properties, morphology, thermal transition temperatures, and mechanical properties of the poly(lactic acid) (PLA)/soy protein concentrate blends. Acetyl tri-n-butyl citrate and alkene bis fatty amide played different roles in improving the processability of the blends, with the former functioning as a plasticizer for PLA and the latter as an internal/external lubricant. The amide wax was more effective in reducing blend melt viscosity through its dual functions of internal and external lubrication. Acetyl tri-n-butyl citrate displayed a stronger effect in facilitating PLA nucleation than the amide wax. Both processing aids decreased tensile strength and modulus of the blends and increased break strain and impact strength.
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Details
- Title
- Study of Effects of Processing Aids on Properties of Poly(lactic acid)/Soy Protein Blends
- Creators
- Bo Liu - Materials Science Program & Composite Materials and Engineering Center Washington State University Pullman WA 99164 USALong Jiang - Materials Science Program & Composite Materials and Engineering Center Washington State University Pullman WA 99164 USAJinwen Zhang - Materials Science Program & Composite Materials and Engineering Center Washington State University Pullman WA 99164 USA
- Publication Details
- Journal of polymers and the environment, Vol.19(1), pp.239-247
- Academic Unit
- Composite Materials and Engineering Center
- Publisher
- Springer US; Boston
- Identifiers
- 99900548495101842
- Language
- English
- Resource Type
- Journal article