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Effect of compatibilization on mechanical and thermal properties of polypropylene–soy flour composites

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Abstract

A new biobased composite was developed by adding soy flour (SF) to polypropylene (PP). This composite shows an enhanced tensile strength and modulus but decrease in elongation at break. The compatibilizer (coupling agent) appears to have a synergistic effect on tensile strength. The presence of the compatibilizer improves the dispersion of SF in the PP matrix. The addition of glycerol plasticizer to the composite improves the processability resulting in improved performance, as compared to composites without glycerol plasticizer. The optimal compatibilizer content appears to be 6%.

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Acknowledgements

We thank Dr. V Prakash, Central Food Technology Research Institute for the sample of soy flour used in this work. NB is grateful to All India Council of Technical Education for the award of Emeritus Fellowship.

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Authors and Affiliations

  1. The Energy and Resources Institute (TERI), Southern Regional Centre, Bangalore, 560071, India

    R. R. N. Sailaja

  2. Department of Chemical Engineering, Indian Institute of Science, Bangalore, 560012, India

    B. G. Girija & Giridhar Madras

  3. R.V. College of Engineering, Bangalore, 560059, India

    N. Balasubramanian

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  1. R. R. N. Sailaja
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  2. B. G. Girija
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  3. Giridhar Madras
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  4. N. Balasubramanian
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Correspondence to R. R. N. Sailaja.

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Sailaja, R.R.N., Girija, B.G., Madras, G. et al. Effect of compatibilization on mechanical and thermal properties of polypropylene–soy flour composites. J Mater Sci 43, 64–74 (2008). https://doi.org/10.1007/s10853-007-2094-8

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  • DOI: https://doi.org/10.1007/s10853-007-2094-8

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