Toughening of Polylactide with Polymerized Soybean Oil
Toughening of Polylactide with Polymerized Soybean Oil
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DOI：
10.1021/ma9022795
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发表时间：
2010-02-23
期刊：
影响因子：
5.5
通讯作者：
Hillmyer, Marc A.
中科院分区：
文献类型：
--
作者：
Robertson, Megan L.;Chang, Kwanho;Hillmyer, Marc A.
将聚合大豆油（polySOY）和等规聚乳酸（PI-LA）熔融共混，以提高PLLA的韧性。通过添加自由基交联剂交联大豆油或通过在氧气存在下加热油来制备polySOY样品。与其他植物油相比，大豆油是相对非反应性的，并且在交联之前大豆油甘油三酯的脂肪酸链内的双键的共轭导致反应性显著增加。聚（异戊二烯-b-L-丙交酯）嵌段共聚物被用来增容共混物，由于PLLA和polySOY之间的高度不相容性。与纯PLLA相比，聚SOY和PLLA的共混导致共混物的拉伸韧性的显著改善。共混物形态取决于polySOY凝胶分数或重均摩尔质量; polySOY特性是拉伸韧性的关键指标。
Polymerized soybean oil (polySOY) and isotactic poly(L-lactide) (PI-LA) were melt blended to increase the toughness of PLLA in an all renewable blend. The polySOY samples were prepared by crosslinking soybean oil by the addition of a free radical crosslinking agent or by heating the oil in the presence of oxygen. Soybean oil is relatively nonreactive compared to other vegetable oils, and conjugation of the double bonds within the fatty acid chains of the soybean oil triglyceride prior to crosslinking led to significantly increased reactivity. Poly(isoprene-b-L-lactide) block copolymers were used to compatibilize the blends due to the high degree of immiscibility between PLLA and polySOY. The blending of polySOY and PLLA resulted in significant improvements in the tensile toughness of the blend compared to neat PLLA. The blend morphology was dependent on the polySOY gel fraction or weight-average molar mass; the polySOY characteristics were key indicators of the tensile toughness.