Abstract
In this work, two processing aids, acetyl tri-n-butyl citrate and an alkene bis fatty amide (wax), were investigated for their effects on rheological properties, morphology, thermal transition temperatures, and mechanical properties of the poly(lactic acid) (PLA)/soy protein concentrate blends. Acetyl tri-n-butyl citrate and alkene bis fatty amide played different roles in improving the processability of the blends, with the former functioning as a plasticizer for PLA and the latter as an internal/external lubricant. The amide wax was more effective in reducing blend melt viscosity through its dual functions of internal and external lubrication. Acetyl tri-n-butyl citrate displayed a stronger effect in facilitating PLA nucleation than the amide wax. Both processing aids decreased tensile strength and modulus of the blends and increased break strain and impact strength.
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Acknowledgments
The authors are grateful for financial supports from the United Soybean Board (USB) and from the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, grant number 2007-35504-17818.
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Liu, B., Jiang, L. & Zhang, J. Study of Effects of Processing Aids on Properties of Poly(lactic acid)/Soy Protein Blends. J Polym Environ 19, 239–247 (2011). https://doi.org/10.1007/s10924-010-0274-0
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DOI: https://doi.org/10.1007/s10924-010-0274-0