Processing, mechanical properties, and fracture behavior of cereal protein/poly(hydroxyl ester ether) blends

Wang, C.; Carriere, C. J.; Willett, J. L.

doi:10.1002/polb.10250

Cited by 35 publications

(24 citation statements)

References 5 publications

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“…10 On the other hand, blends of SP and poly(hydroxyl ester ether) exhibited acceptable mechanical properties without using a compatibilizer, due to strong hydrogen bonding between the two components. 4 SP plasticizing conditions also showed a significant influence on the compatibility between SP and polyester. 11 Other SP plastics, such as SP/ PU, 12,13 SP/lignin, 14 and SP/chitin, 15,16 have also been studied.…”

Section: Introductionmentioning

confidence: 95%

“…However, strong intra-and intermolecular interactions of SP result in high melt viscosity that makes the melt processing, such as extrusion and injection molding, very difficult unless a sufficient amount of plasticizers and processing aids are added. [2][3][4] Although water serves as an efficient plasticizer during the melt processing of SP, it evaporates during processing and storage. The properties of the resulting products change with the humidity of the environment.…”

Section: Introductionmentioning

confidence: 99%

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Morphology and Properties of Soy Protein and Polylactide Blends

Zhang

Jiang²,

Zhu³

et al. 2006

Biomacromolecules

165

149

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Blends of soy protein (SP) and a semicrystalline polylactide (PLA) were prepared using a twin-screw extruder. The melt rheology, phase morphology, mechanical properties, water resistance, and thermal and dynamic mechanical properties were investigated on specimens prepared by injection molding of these blends. The melt flowability of soy-based plastics was improved through blending with PLA. Scanning electron microscopy revealed that a cocontinuous phase structure existed in the blends with soy protein concentrate (SPC) to PLA ratios ranging from 30:70 to 70:30. SPC/PLA blends showed fine co-continuous phase structures, while soy protein isolate (SPI)/ PLA blends presented severe phase coarsening. At the same SP to PLA ratios, SPC/PLA blends demonstrated a higher tensile strength than SPI/PLA blends. The water absorption of soy plastics was greatly reduced by blending with PLA. The compatibility was improved by adding 1-5 phr poly(2-ethyl-2-oxazoline) (PEOX) in the blends, and the resulting blends showed an obvious increase in tensile strength and a reduction in water absorption for SPI/PLA blends. The compatibility between SP and PLA was evaluated by mechanical testing, dynamic mechanical analysis (DMA), water absorption, and scanning electron microscopy (SEM) experiments. Differential scanning calorimetry (DSC) revealed that PLA in the blends was mostly amorphous in the injection molded articles, and SP accelerated the cold crystallization and could increase the final crystallinity of PLA in the blends. Blends of soy protein (SP) and a semicrystalline polylactide (PLA) were prepared using a twin-screw extruder. The melt rheology, phase morphology, mechanical properties, water resistance, and thermal and dynamic mechanical properties were investigated on specimens prepared by injection molding of these blends. The melt flowability of soy-based plastics was improved through blending with PLA. Scanning electron microscopy revealed that a cocontinuous phase structure existed in the blends with soy protein concentrate (SPC) to PLA ratios ranging from 30:70 to 70:30. SPC/PLA blends showed fine co-continuous phase structures, while soy protein isolate (SPI)/ PLA blends presented severe phase coarsening. At the same SP to PLA ratios, SPC/PLA blends demonstrated a higher tensile strength than SPI/PLA blends. The water absorption of soy plastics was greatly reduced by blending with PLA. The compatibility was improved by adding 1-5 phr poly(2-ethyl-2-oxazoline) (PEOX) in the blends, and the resulting blends showed an obvious increase in tensile strength and a reduction in water absorption for SPI/PLA blends. The compatibility between SP and PLA was evaluated by mechanical testing, dynamic mechanical analysis (DMA), water absorption, and scanning electron microscopy (SEM) experiments. Differential scanning calorimetry (DSC) revealed that PLA in the blends was mostly amorphous in the injection molded articles, and SP accelerated the cold crystallization and could increase the final crystallinity of PLA in the blen...

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Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Morphology and Properties of Soy Protein and Polylactide Blends

Zhang

Jiang²,

Zhu³

et al. 2006

Biomacromolecules

165

149

View full text Add to dashboard Cite

show abstract

“…In many early studies SP was merely used as a filler to blend with other thermoplastic polymers. [18][19][20][21] Although the resulting blends showed higher water resistance, improved processability, and/or higher toughness than neat SP plastics, they often exhibited lower strength than either component of the blends. In an early study, we demonstrated that soy protein isolate (SPI) and soy protein concentrate (SPC) containing extra water could be processed as a plastic melt in blending with PLA.…”

Section: Introductionmentioning

confidence: 99%

Different Effects of Water and Glycerol on Morphology and Properties of Poly(lactic acid)/Soy Protein Concentrate Blends

Liu

Jiang

Liu

et al. 2010

Macro Materials & Eng

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When containing extra water, soy protein concentrate (SPC) can behave like a plastic melt rather than particulate filler in blending process. In this study, blends of formulated SPC and poly(lactic acid) (PLA) were prepared. The effects of glycerol and water added to SPC on phase morphology, rheological, thermal, thermal‐dynamic, and mechanical properties of the blends were investigated. The results demonstrated that water was more effective in gelating SPC and transforming it into a plastic than glycerol. With extra water added, SPC in the resulting blend existed as stretched threads with certain degree of interconnectivity between the threads. In contrast, with only glycerol added, SPC existed as large SPC agglomerates. Consequently, the blends made from extra water‐containing SPC exhibited higher mechanical, thermal‐dynamic, and rheological properties.magnified image

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“…More importantly, this class of materials displayed the typical biodegradability [4,5], which makes the materials a class of interesting candidates for environmentally benign materials. Due to the potential application, the investigations on the structure and properties of the polymers have begun to appear [6][7][8][9][10][11]. Most of the previous studies are concerned with the composite systems comprised of PHEE with some cereal products such as starch, protein [6][7][8][9][10][11].…”

Section: Introductionmentioning

confidence: 99%