School of Food Science and Engineering, Yangzhou University, Yangzhou, China; Centre for Polymer from Renewable Resources, School of Food Science and Engineering, SCUT, Guangzhou, China; Department of Materials Engineering, Monash University, Clayton, Australia.
School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Int J Biol Macromol. 2018 Nov;119:141-148. doi: 10.1016/j.ijbiomac.2018.07.064. Epub 2018 Jul 26.
Polymer film blends of hydroxypropyl methylcellulose (HPMC) and hydroxypropyl starch (HPS) were produced with an incorporation of three different plasticizers, including polyethylene glycol (PEG), glycerol and 1, 2-propylene glycol (PG) respectively, and the influence of these plasticizers were compared and studied by X-ray Diffraction (XRD), small angel X-ray Scattering (SAXS), optical microscope and dynamic mechanical analysis (DMA). Results showed that multi-scale structure of the blends were greatly affected by the plasticizers and therefore caused significant changes in mechanical properties. In the course, blends with glycerol presented lamellar structure rather than self-similar structure. Moreover, crystalline degree was increased with an order of glycerol > PEG > PG, whereas the compactness of amorphous region of all samples was decreased by PEG and PG.
羟丙基甲基纤维素（HPMC）和羟丙基淀粉（HPS）的聚合物薄膜混合物分别用三种不同的增塑剂（包括聚乙二醇（PEG）、甘油和 1,2-丙二醇（PG））进行了制备，并通过 X 射线衍射（XRD）、小角 X 射线散射（SAXS）、光学显微镜和动态力学分析（DMA）对这些增塑剂的影响进行了比较和研究。结果表明，增塑剂对共混物的多尺度结构有很大影响，从而导致力学性能发生显著变化。在这个过程中，含有甘油的共混物呈现层状结构而不是自相似结构。此外，结晶度的顺序为甘油>PEG>PG，而所有样品非晶区的致密性则被 PEG 和 PG 降低。
