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Effects of Soy Protein on the Crystallization and Dielectric Properties of PEG/PEG Copolymers
Author(s) -
Ji Jianying,
Li Bin,
Zhong WeiHong
Publication year - 2012
Publication title -
macromolecular chemistry and physics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.57
H-Index - 112
eISSN - 1521-3935
pISSN - 1022-1352
DOI - 10.1002/macp.201100684
Subject(s) - crystallinity , copolymer , peg ratio , crystallization , amorphous solid , dielectric , materials science , polymer chemistry , fourier transform infrared spectroscopy , chemical engineering , polymer , chemistry , organic chemistry , composite material , engineering , economics , optoelectronics , finance
The effects of SP on the crystallization and dielectric properties of PEG and PE‐ b ‐PEG are studied. POM, SEM, DSC, FTIR, and dielectric spectroscopy are used to analyze the interaction between PEG and SP. The results indicate that the involvement of the nonpolar hydrophobic PE block improves the compatibility between PEG and SP. The melting temperature and crystallinity of the PEG block in the copolymer decrease by 85 and 81%, respectively. In contrast, the melting peak does not show any shift and the crystallinity decreases only slightly (less than 6%) in pure PEG. Concomitant with the increase in the amorphous characteristics of the polymer, there is a strong decrease in the dielectric constant in the blend of copolymer and SP, indicating a strong interaction between SP and copolymer.