不同淀粉类型TPS/PBS共混体系的形貌与黏弹行为  

Morphology and viscoelastic behavior of PBS/TPS blends containing varying amylose contents

作　　者：李纪伟[1,2] 罗学刚[1,2] 林晓艳[1,2] 黄永华[1] 

机构地区：[1]西南科技大学材料科学与工程学院,四川绵阳621010 [2]西南科技大学生物质材料教育部工程研究中心,四川绵阳621010

出　　处：《化工学报》2013年第6期2300-2305,共6页CIESC Journal

基　　金：国家'十一五'科技支撑计划项目(2007BAE42B04);西南科技大学研究生创新基金项目(12ycjj09)~~

摘　　要：自20世纪70年代以来，随着环保意识的不断增强以及石油资源的日益枯竭，生物质基高分子材料的研究价值日益凸显。其中淀粉由于来源广泛、价格低廉以及完全生物降解引起了人们的广泛关注。Thermoplastic waxy corn starch （WTPS） and maise starch （MTPS） were prepared by melt blending. Furthermore, WTPS/poly （butylenes succinate）（PBS） blends and MTPS/PBS blends were prepared for investigating the effects of starch type on the morphology and viscoelastic behavior of the blends. The results showed that plasticization of waxy corn starch was more easily performed than that of maise starch and WTPS had a lower melt viscosity than that of MTPS. The WTPS/PBS blends had a better homogeneous fracture surface than that of MTPS/PBS blends. When blending ratio of TPS/PBS was 60/ 40, dynamic rheological behavior of the blends was mainly attributed to TPS phase and MTPS/PBS blends had higher storage modulus and complex viscosity than those of WTPS/PBS blends. When blending ratio of TPS/PBS was 40/60, PBS phase played an important role in dynamic rheological behavior of the blends and the MTPS/PBS blends in low shear rates （ω 〈1 r . s-1） showed more apparent solid-like dynamic rheological behavior.

关 键 词：直链淀粉含量 热塑性淀粉 聚丁二酸丁二醇酯 微观形貌 黏弹行为 

分 类 号：TK02[动力工程及工程热物理]