Blends of Poly (L-Lactic Acid) and Glucose Prepared from Mixture Solution

Abstract

Abstract-Poly (L-lactic acid) (PLLA) and glucose (Glu) were respectively dissolved in N, N-dimethyl acetamide to prepare solutions. The blends of PLLA and glucose with various ratios were prepared by mixed solution method, and characterized with infrared Fourier transform spectrometry, differential scanning calorimetry, thermal gravity analysis, X-ray diffraction and polarized optical microscopy. The structure, thermal properties and crystallinity of PLLA, glucose and the blends were investigated. The results show that PLLA and glucose in blends are liable to form hydrogen-bonding, and PLLA and glucose are partially compatible. The crystallization of the blends increased with increasing glucose. The addition of glucose can promote thermal degradation of PLLA due to the defect of PLLA crystal caused by glucose impurity or trans-esterification between PLLA and glucose.

Influence of the microstructure in the biodegradability process of eco‐friendly materials based on polylactic acid and mango seed for food packaging to minimize microplastic generation

“…All samples with mango (Figure 8) showed an intense band at 954 cm À1 , attributed to mango's carbohydrates 35 and PLA's amorphous phase. 36 As expected, PLA bands in PLA-mango samples were less intense than those of pure PLA. In the PLA-mango integument Step 1, the lactic acid 37 band at 823 cm À1 was displaced to 819 cm À1 .…”