Journal of South China University of Technology (Natural Science Edition) ›› 2008, Vol. 36 ›› Issue (11): 79-84.

• Chemistry & Chemical Engineering • Previous Articles     Next Articles

Nonisothermal Crystallization Kinetics of Polycaprolactone/Starch Blends

Su Jian-yu  Chen Ling  Yang Lian-sheng  Li Xiao-xi  Yu Long   

  1.  Engineering Research Center of Starch and Plant Protein Deep Processing of the Ministry of Education, Research Institute of Light Industry and Chemical Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2008-01-16 Revised:2008-03-12 Online:2008-11-25 Published:2008-11-25
  • Contact: 苏健裕（1979-），男，博士生，主要从事淀粉化学与改性技术、天然高分子医学应用等研究． E-mail:jysu@scut．edu．cn
  • About author:苏健裕（1979-），男，博士生，主要从事淀粉化学与改性技术、天然高分子医学应用等研究．
  • Supported by:

    广东省自然科学基金团队项目（05200617）;国家自然科学基金国际合作与交流项目（50540420129）;武器装备预研基金项目（9140A12060206JW1602）

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Abstract:

Starch/polycaprolactone （SPCL） blends with different contents were prepared via the blending extrusion, with methylenediphenyl diisocyanate （MDI） as the compatibilizer. The crystallization and nonisothermal crystallization kinetics of the products were then investigated by means of XRD and DSC. The obtained data were finally analyzed by using Ozawa＇s and Mo＇s methods. The results indicate that the crystallization degree of SPCL decreases with the increase of starch content, that the starch acts as a nucleating agent for the nonisothermal crystallization of PCL because it quickens the crystallization although it lowers the crystallization degree. Modeling results show ‘that Ozawa＇s method is well fit to describe the nonisothermal crystallization of PCL but not that of SPCL, while Mo＇s method is suitable for both PCL and SPCL.

Key words: polycaprolactone, starch, blend, nonisothermal crystallization kinetics