Effect of Glucose on the Crystallization and Thermal Properties of Poly(L-Lactic Acid) Prepared Through Mixed Solution Method

DOI

10.2991/mme-16.2017.78How to use a DOI?

Keywords

Poly(L-lactic acid), Glucose, Blend, Compatibility.

Abstract

The blends of PLLA (PLLA) and glucose(Glu) were prepared by mixing PLLA solution and glucose solution with various ratios when PLLA and glucose were respectively dissolved in N,N-dimethyl acetamide to prepare solutions. The structure, thermal properties and crystallinity of PLLA, glucose and PLLA-Glu blends were investigated by Fourierÿtransform infrared spectrometry, differential scanning calorimetry, thermal gravity analysis, X-ray diffraction and polarized opticalÿmicroscopy. PLLA and glucose in blends are partially compatible due to their interaction through hydrogen bonding. Glucose performs an important effect on the crystallisation, thermal properties and morphology of PLLA in PLLA-Glu blends. The crystallization degree of PLLA-Glu blends increased with the increase of 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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Dan Cao
AU  - Qin-Wei Gao
AU  - Yin-Ping Zhao
AU  - Wei Ming
PY  - 2016/12
DA  - 2016/12
TI  - Effect of Glucose on the Crystallization and Thermal Properties of Poly(L-Lactic Acid) Prepared Through Mixed Solution Method
BT  - Proceedings of the 3rd Annual International Conference on Mechanics and Mechanical Engineering (MME 2016)
PB  - Atlantis Press
SP  - 573
EP  - 578
SN  - 2352-5401
UR  - https://doi.org/10.2991/mme-16.2017.78
DO  - 10.2991/mme-16.2017.78
ID  - Cao2016/12
ER  -