Structure and Properties of Starch/Poly(butylene succinate) Blends Plasticized by [BMIM]Cl†

doi:10.7503/cjcu20160385

Abstract

Abstract:

In order to study the effect of the ionic liquid on starch/poly(butylene succinate)(PBS) blends and reduce the brittleness of the blends, starch/PBS blends plasticized with ionic liquid([BMIM]Cl) were prepared by melt blending. Infrared absorption spectroscopy(IR), scanning electron microscopy(SEM), thermal gravimetric analysis(TGA), X-ray diffraction(XRD) and mechanical test were adopted to study the effects of [BMIM]Cl on the structure and performance of starch/PBS blends. The results showed that [BMIM]Cl can form strong interactions between starch and PBS molecules, thus disrupting the inter and intra hydrogen bonding of starch and PBS chains and also destroying the crystal structure, which improved the interfacial bonding strength and compatibility between starch and PBS. The glass transition temperature(T_g), crystallization point(T_c), cold crystallization temperatures(T_cc) and crystallinity(X_c) of starch/PBS blends declined with addition of [BMIM]Cl, that means the intermolecular forces in PBS were weakened by the incorporation of [BMIM]Cl and the activity of chain segments were enhanced; furthermore, the ordered arrangement of PBS main chain in crystalline region could be disturbed, owing to the specific interactions between PBS and [BMIM]Cl. However, the thermal stability of the blends could not be affected of [BMIM]Cl. Meanwhile, with addition of [BMIM]Cl, the tensile strength and elastic modulus decreased, while the elongation at break increased and the brittleness of starch/PBS blends reduced significantly, which indicated that strong interaction and good compatility occured in starch/PBS blends.

Key words: Poly(butylene succinate), Starch, Blend, Ionic liquid, Compatibility

CLC Number:

O636
TQ321.2

TrendMD:

LEI Bei, LUO Hui, SHI Mengke, ZHANG Xi. Structure and Properties of Starch/Poly(butylene succinate) Blends Plasticized by [BMIM]Cl^†[J]. Chem. J. Chinese Universities, 2016, 37(9): 1722.

Figures/Tables 7

Fig.1 FTIR spectra of starch/PBS blends with various contents of [BMIM]Cl Mass fraction of [BMIM]Cl: a. 0; b. 5%; c. 10%;d. 15%; e. 20%.

Fig.2 SEM images of starch/PBS blends with various contents of [BMIM]Cl Mass fraction of [BMIM]Cl: (A) 0; (B) 5%; (C) 20%.

Fig.3 DTG curves of starch/PBS blends with various contents of [BMIM]Cl Mass fraction of [BMIM]Cl: a. 0; b. 5%; c. 10%; d. 15%; e. 20%.

Fig.4 DSC melting(A) and crystallization (B) curves of starch/PBS blends with various contents of [BMIM]Cl Mass fraction of [BMIM]Cl: a. 0; b. 5%; c. 10%; d. 15%; e. 20%.

Table 1 DSC data of starch/PBS blends

Sample	ΔH_m/(J·g^-1)	X_c(%)	T_c/℃	T_cc/℃	T_g/℃
SP	33.17	50.12	65.76	89.62	-33.88
SPL5	30.65	48.63	65.70	89.28	-34.61
SPL10	28.63	47.59	64.22	88.33	-35.05
SPL15	26.86	46.67	62.48	88.26	-36.77
SPL20	25.19	45.68	62.02	88.04	-38.82

Fig.5 XRD diffractograms of starch/PBS blends with various contents of [BMIM]Cl Mass fraction of [BMIM]Cl: a. 0; b. 5%; c. 20%.

Table 2 Mechanical properties of starch/PBS blends plasticized with [BMIM]Cl

Sample	Tensile strength/MPa	Elongation at break(%)	Young’s modulus/MPa
SP	15.38	7.27	1143
SPL5	13.56	12.50	860
SPL10	10.79	14.06	687
SPL15	9.53	23.98	303
SPL20	7.26	36.20	162

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