Influence of blocked polyisocyanate on thermomechanical, shape memory and biodegradable properties of poly(lactic acid)/poly(ethylene glycol) blends
Influence of blocked polyisocyanate on thermomechanical, shape memory and biodegradable properties of poly(lactic acid)/poly(ethylene glycol) blends
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封端多异氰酸酯对聚乳酸/聚乙二醇共混物热机械、形状记忆和生物降解性能的影响
DOI：
10.1007/s13726-012-0031-4
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发表时间：
2012-03
影响因子：
3.1
通讯作者：
Liang, Liyan
中科院分区：
文献类型：
--
作者：
Shen, Tengfei;Lu, Mangeng;Zhou, Dewen;Liang, Liyan
采用溶液浇铸法制备了聚乳酸（PLA）/聚乙二醇（PEG）形状记忆生物降解共混物。合成了乙基溶纤剂封端的聚异氰酸酯（EC-bp），并将其用作交联剂，得到交联的PLA/PEG共混物。通过傅里叶变换红外光谱证实了所制备复合材料的化学结构。通过动态力学分析、热重分析和形状记忆测试，研究和比较了共混物的热机械性能、热性能和形状记忆性能。结果表明，EC-bp交联的PLA/PEG共混物具有较好的热性能和热机械性能，在形状固定率和形状回复率方面均表现出良好的形状记忆效应。此外，在37 °C下研究了EC-bp添加对磷酸盐缓冲溶液（pH 7.4）中生物可降解降解降解速率的影响。制备的交联PLA/PEG共混物表现出更好的耐降解性相比，非交联共混物。
A series of shape memory biodegradable blends from poly(lactic acid) (PLA) and poly(ethylene glycol) (PEG) were prepared by solution casting method. Ethyl cellosolve-blocked polyisocyanate (EC-bp) was synthesized and used as a cross-linker to obtain cross-linked PLA/PEG blends. The chemical structure of the prepared composite was confirmed by Fourier transform infrared spectra. Thermomechanical, thermal and shape memory properties of the blends were investigated and compared by dynamic mechanical analysis, thermogravimetric analysis and shape memory testing. The results showed that EC-bp cross-linked PLA/PEG blends had better thermal and thermomechanical properties than non-cross-linked blends and displayed good shape memory effects in both shape fixity rate and shape recovery rate. Moreover, the effect of EC-bp addition on the rate of biodegradable degradation in a phosphate buffer solution (pH 7.4) was studied at 37 °C. The prepared cross-linked PLA/PEG blends demonstrated better degradation resistance compared to the non-cross-linked blends.
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影响因子：
4.6
作者：
Y. Tong;Y. Liu
通讯作者：
Y. Tong;Y. Liu
DOI：
10.1016/j.compositesa.2004.06.028
发表时间：
2005
影响因子：
8.7
作者：
V. Beloshenko;V. Varyukhin;Yu. V. Voznyak
通讯作者：
V. Beloshenko;V. Varyukhin;Yu. V. Voznyak
影响因子：
--
作者：
Ionov, Leonid
通讯作者：
Ionov, Leonid
影响因子：
6.2
作者：
Peng Ping;Wenshou Wang;Xuesi Chen;X. Jing
通讯作者：
Peng Ping;Wenshou Wang;Xuesi Chen;X. Jing
影响因子：
4.6
作者：
Cho, JW;Kim, JW;Goo, NS
通讯作者：
Goo, NS