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首页> 外文期刊>Journal of Applied Polymer Science >Blending of poly(lactic acid) and starches containing varying amylose content
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Blending of poly(lactic acid) and starches containing varying amylose content

机译：含有不同直链淀粉含量的聚乳酸和淀粉的共混物

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Four dry corn starches with different amylose content were blended at 185degreesC with poly(lactic acid) (PLA) at various starch:PLA ratios using a lab-scale twinscrew extruder. Starch with 30% moisture content also was blended with PLA at a 1:1 ratio. Each extrudate was ground and dried. The powder was mixed with about 7.5% plasticizer, and injection molded (175degreesC) into test tensile bars. These were characterized for morphology, mechanical properties, and water absorption. Starch performed as a filler in the PLA continuous matrix phase, but the PLA phase became discontinuous as starch content increased beyond 60%. Tensile strength and elongation of the blends decreased as starch content increased, but no significant difference was observed among the four starches at the same ratio of starch: PLA. The rate and extent of water absorption of starch/PLA blends increased with increasing starch. Blends made with high-amylose starches had lower water absorption than the blends with normal and waxy corn starches. (C) 2003 Wiley Periodicals, Inc. [References: 37]
机译：使用实验室规模的双螺杆挤出机，将四种具有不同直链淀粉含量的干玉米淀粉与聚乳酸（PLA）以各种淀粉：PLA的比例在185℃混合。还将水分含量为30％的淀粉与PLA以1：1的比例混合。将每种挤出物研磨并干燥。将该粉末与约7.5％的增塑剂混合，并注塑（175℃）到测试拉伸棒中。这些被表征为形态，机械性能和吸水率。淀粉在PLA连续基质相中充当填充剂，但随着淀粉含量增加超过60％，PLA相变得不连续。共混物的拉伸强度和伸长率随淀粉含量的增加而降低，但在相同淀粉：PLA的情况下，四种淀粉之间没有观察到显着差异。淀粉/ PLA共混物的吸水率和程度随淀粉含量的增加而增加。用高直链淀粉制成的混合物的吸水率比用普通和蜡状玉米淀粉制成的混合物低。 （C）2003 Wiley Periodicals，Inc. [参考：37]

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