Preparation of degradable chemically cross-linked polylactic acid films and its application on disposable straws.

Disposable straw Epoxy soybean oil Polylactic acid

Journal

International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578

Informations de publication

Date de publication:
16 Aug 2023
Historique:
received: 12 06 2023
revised: 01 08 2023
accepted: 15 08 2023
pubmed: 19 8 2023
medline: 19 8 2023
entrez: 18 8 2023
Statut: aheadofprint

Résumé

The semi-rigidity of the polylactic acid (PLA) molecular chain makes it brittle, poor impact resistance and barrier properties, which severely limits its practical applications. In this paper, a bio-based reactive plasticizer epoxy soybean oil (ESO) was used to improve the mechanical and barrier properties of maleic anhydride grafted polylactic acid (MAPLA) by the chemical reaction between the epoxy and anhydride group. Firstly, the optimum curing conditions were 93.5 °C, 100 °C, and 110.8 °C for 2 h. The effects of different mass fractions of ESO on the properties of MAPLA-ESO (ME) films were systematically investigated. It was found that when the content of ESO was 10 wt%, the tensile properties of the resulting ME films were the best, with a tensile strength of 35.2 MPa. And it had an elongation at break of 20.0 % and toughness of 5.4 MJ/m

Identifiants

DOI: 10.1016/j.ijbiomac.2023.126394 PMID: 37595700
pubmed: 37595700
pii: S0141-8130(23)03290-7
doi: 10.1016/j.ijbiomac.2023.126394
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

126394

Informations de copyright

Copyright © 2023. Published by Elsevier B.V.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Xiaobing Xu (X)

Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Jing Yu (J)

Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Fangfei Yang (F)

Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Yilu Li (Y)

Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Rongxian Ou (R)

Institute of Biomass Engineering, Key Laboratory of Energy Plants Resource and Utilization, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou 510642, China; Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China.

Zhenzhen Liu (Z)

Institute of Biomass Engineering, Key Laboratory of Energy Plants Resource and Utilization, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou 510642, China; Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China. Electronic address: lzz@scau.edu.cn.

Tao Liu (T)

Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: liutao@scau.edu.cn.

Qingwen Wang (Q)

Institute of Biomass Engineering, Key Laboratory of Energy Plants Resource and Utilization, Ministry of Agriculture and Rural Affairs, South China Agricultural University, Guangzhou 510642, China; Key Laboratory for Biobased Materials and Energy of Ministry of Education, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China.

Classifications MeSH