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Preparation and Characterization of Poly(Lactic Acid)‐g‐Maleic Anhydride + Starch Blends
Author(s) -
Orozco Victor H.,
Brostow Witold,
Chonkaew Wunpen,
López Betty L.
Publication year - 2009
Publication title -
macromolecular symposia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.257
H-Index - 76
eISSN - 1521-3900
pISSN - 1022-1360
DOI - 10.1002/masy.200950309
Subject(s) - maleic anhydride , starch , materials science , dynamic mechanical analysis , grafting , plasticizer , copolymer , dynamic modulus , composite material , glass transition , natural rubber , chemical engineering , polymer chemistry , polymer , organic chemistry , chemistry , engineering
Poly(lactic acid) (PLA) and starch copolymers are obtained by reactive blending ‐ varying the starch compositions from 0 to 60%. PLA is functionalized with maleic anhydride (MA), obtaining PLA‐g‐MA copolymers using dicumyl peroxide as an initiator of grafting in order to improve the compatibility and interfacial adhesion between the constituents. PLA + starch blends without a compatibilizer do not have sufficient interfacial adhesion. Decomposition temperature of PLA is not affected by grafting. Glass transition temperatures and dynamic mechanical properties are affected since MA has a plasticizing effect. Along with an increasing starch content friction decreases while wear loss volume in pin‐on‐disk tribometry has a minimum at nominal 15% wt. starch but increases at higher starch concentrations. The residual depth in scratching and sliding wear testing has a maximum at 15% starch; there is a minimum of storage modulus E′ determined in dynamic mechanical testing at the same concentration. Microhardness results also reflect the plasticization by MA.