Morphology evolution, crystalline orientation, and thermal expansion of PA6/SEBS blends with nanolayer networks
Morphology evolution, crystalline orientation, and thermal expansion of PA6/SEBS blends with nanolayer networks
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具有纳米层网络的 PA6/SEBS 共混物的形态演化、晶体取向和热膨胀
DOI：
10.1016/j.polymer.2010.05.058
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发表时间：
2010-07
期刊：
影响因子：
4.6
通讯作者：
Xu, Haibo
中科院分区：
文献类型：
--
作者：
Wu, Guozhang;Zhou, Ting;Xu, Haibo
采用反应复合和注射成型的方法制备了聚酰胺6 （PA6）和苯乙烯-乙烯/丁烯-苯乙烯（SEBS）共混物的共连续纳米层网络。研究发现，纳米结构聚合物合金在流动方向上具有极低的线性热膨胀系数（CLTE），并且在很大程度上抑制了成型收缩。为了阐明微观结构对PA6/SEBS（60/40）共混物的热膨胀行为的影响，通过TEM、DMA、DSC和WAXD等测试手段，对PA6/SEBS（60/40）共混物的形貌演变、结晶取向和受限结晶进行了系统的研究。研究发现，SEBS较低的粘度和与PA6的原位相容性使其从无序共连续结构演变为液滴连续结构，最终演变为纳米层网络结构。在注塑过程中发生了多尺度取向，CLTE的大幅减少可能源于两方面的高阶微观结构：(1)橡胶变形诱导的PA6晶体取向，其中具有负CLTE的b轴沿流动方向取向；(2)橡胶和塑料纳米层的共连续取向，其中热膨胀倾向于在法向。
A blend of polyamide 6 (PA6) and styrene-ethylene/butylene-styrene (SEBS) with a co-continuous nanolayer network was fabricated by reactive compounding and subsequent injection molding. The nanostructured polymer alloy was found to exhibit an extremely low coefficient of linear thermal expansion (CLTE) in the flow direction, accompanied by a largely suppressed molding shrinkage. To clarify the influence of the microstructure on thermal expansion behavior, a systematic study of morphology evolution, crystalline orientation, and confined crystallization of the PA6/SEBS (60/40) blend was carried out by means of TEM, DMA, DSC and WAXD measurements. It was found that a lower viscosity of SEBS and the capability of in situ compatibility with PA6 enable a morphology evolution from a disordered co-continuous to droplet-continuous and, finally, to a nanolayer network structure. Multi-scale orientations take place during the injection molding process, and the large reduction of CLTE may originate from the high order microstructure in two aspects: (1) the rubber-deformation-induced orientation of PA6 crystalline in which the b-axis with a negative CLTE orients along the flow direction, and (2) the co-continuous orientation of the rubber and plastic nanolayers, of which the thermal expansion favors towards the normal direction.
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影响因子：
1.5
作者：
T. Itoh
通讯作者：
T. Itoh
影响因子：
4.6
作者：
M. Sanchez;V. Mathot;G. Groeninckx;Willie Bruls
通讯作者：
M. Sanchez;V. Mathot;G. Groeninckx;Willie Bruls
影响因子：
4.6
作者：
M. Ono;J. Washiyama;K. Nakajima;T. Nishi
通讯作者：
M. Ono;J. Washiyama;K. Nakajima;T. Nishi
影响因子：
5.5
作者：
GUBBELS, F;BLACHER, S;TEYSSIE, P
通讯作者：
TEYSSIE, P
影响因子：
41.2
作者：
Pernot, H;Baumert, M;Leibler, L
通讯作者：
Leibler, L