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Experimental Determination of Molecular Weight-Dependent Miscibility of PBAT/PLA Blends
Blends of poly(butylene adipate-co-terephthalate) (PBAT) and polylactide (PLA) have attracted the attention of academia and industry as a sustainable material. Unfortunately, this combination results in problems related to poor miscibility on the molecular level. This study mainly aims to determine...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8586918/ https://www.ncbi.nlm.nih.gov/pubmed/34771243 http://dx.doi.org/10.3390/polym13213686 |
Sumario: | Blends of poly(butylene adipate-co-terephthalate) (PBAT) and polylactide (PLA) have attracted the attention of academia and industry as a sustainable material. Unfortunately, this combination results in problems related to poor miscibility on the molecular level. This study mainly aims to determine the influence of molecular weights on the miscibility of PBAT/PLA blends. First, polymers with various molecular weights were obtained by the hydrolysis of PBAT and methanolysis of PLA. Second, the two components were solution-blended with different molecular weights and weight ratios. Third, each blend was heated to the molten state and subsequently stored at room temperature. Finally, the samples were tested using DSC and SEM. The thermal analysis indicated that the difference in glass transition temperature between both components decreased from about 91 °C to 57 °C and 0 °C, as the number-average molecular weights (M(n)) decreased from 52/127 to 9.4/9 and 6.3/6.6 kg/mol. Moreover, the morphology changed from phase-separated with dispersed large particles gradually to uniform and homogeneous. This experimental work validated the trends predicted in the previous study, namely that PBAT/PLA blends changed the state from immiscible to partially miscible to fully miscible with decreasing M(n) values. Moreover, we discussed the influencing factors such as weight ratio, temperature, and molecular structure on the miscibility. Based on the results, this work contributes to developing partially miscible and compatible blends without additives. |
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