Poly(3-hydroxybutyrate--3-hydroxyhexanoate) (PHBH) has gained significant attention because of its biodegradability and sustainability. However, its expanded application in some fields is limited by the brittleness and low melt viscoelasticity. In this work, poly(vinyl acetate) (PVAc) was introduced into PHBH/poly(propylene carbonate) (PPC) blends via melt compounding with the aim of obtaining a good balance of properties. Dynamic mechanical analysis results suggested that PPC and PHBH were immiscible. PVAc was miscible with both a PHBH matrix and PPC phase, while it showed better miscibility with PHBH than with PPC. Therefore, PVAc was selectively localized in a PHBH matrix, reducing interfacial tension and refining dispersed phase morphology. The crystallization rate of PHBH slowed down, and the degree of crystallinity decreased with the introduction of PPC and PVAc. Moreover, the PVAc phase significantly improved the melt viscoelasticity of ternary blends. The most interesting result was that the remarkable enhancement of toughness for PHBH/PPC blends was obtained by adding PVAc without sacrificing the strength markedly. Compared with the PHBH/PPC blend, the elongation at the break and yield strength of the PHBH/PPC/10PVAc blend increased by 1145% and 7.9%, respectively. The combination of high melt viscoelasticity, toughness and strength is important for the promotion of the practical application of biological PHBH.
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http://dx.doi.org/10.3390/polym15214281 | DOI Listing |
Food Chem
December 2024
College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China. Electronic address:
This study investigated the improvement of adding trehalose (Tre) on freeze-thaw (F-T) stability and 3D printability of myofibrillar protein (MP)-based high internal phase emulsions (HIPEs), also the underlying mechanism. Appropriate Tre addition formed thicker shell-like structure around MP by hydrogen bonds, and induced protein unfolding to ameliorate amphiphilicity. Additionally, Tre promoted the MP diffusion to interface to reduce interfacial tension.
View Article and Find Full Text PDFFood Res Int
December 2024
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address:
Glutenin macropolymer (GMP) plays an important role in wheat gluten fractions, and extensively presents in the frozen dough. However, the effects of freezing treatment on GMP remain not abundantly understood. In this study, we investigated the structure and physico-chemical properties of GMP under frozen storage through experimental methods and bioinformatics algorithms.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address:
Interactions between polyphenols and starch affect the quality of starch-based products. In this study, we investigated the interaction between caffeic acid (CA) and starches with different structures (lotus seed starch (LSS) and potato starch (PS)) after freeze-thaw, and the effects of CA on the physicochemical properties of starch. The results show that CA has distinct effects on starch, driven by differences in the multiscale structure.
View Article and Find Full Text PDFPolymers (Basel)
October 2024
National Institute for Research and Development in Chemistry and Petrochemistry, 202 Splaiul Independentei Street, 060021 Bucharest, Romania.
The aim of the article was to design and develop new thermodynamically stable starch-based compounds, with scalable properties, that are melt-processable into finished products by classic or 3D printing methods. This is based on phenomena of de-structuring, entanglement compatibilization, and re-structuring of starch, along with the modification of the polymer, polyvinyl alcohol (PVA), by following an experimental sequence involving pre-treatment and melt compounding in two stages. The new compounds selection was made considering the dependence of viscoelastic properties on formulation and flowing conditions in both the melted and solid states.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
POLYMAT and Department of Advanced Polymers and Materials: Physics, Chemistry and Technology, Faculty of Chemistry, University of the Basque Country UPV/EHU, Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain; IKERBASQUE, Basque Foundation for Science, Plaza Euskadi 5, 48009 Bilbao, Spain. Electronic address:
The generation of long-chain branches (LCB) in biobased and biodegradable polylactide (PLA) by adding different amounts of a chain extender is studied. The rheological and calorimetric behavior have been used to determine the effect of LCB presence and their topology on PLA melt strength and crystallization behavior. Rheological modeling of linear and non-linear viscoelastic shear and extensional properties identified several possible branched structures.
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