Summary: In order to produce modified poly(lactic acid) (PLA) resins for applications requiring high melt viscosity and elasticity (e.g., low‐density foaming, thermoforming), a commercial PLA product has been reactively modified in melt by sequentially adding 1,4‐butanediol and 1,4‐butane diisocyanate as low‐molecular‐weight chain extenders. By varying amounts of the two chain extenders associated to the end group contents of PLA, three resulted samples were obtained. They were then structurally characterized by FTIR spectroscopy and molecular structure analysis. Their thermal, dynamic mechanical thermal properties and melt viscoelastic properties were investigated and compared along with unmodified PLA. The results indicated that chemical modification may be characterized as chain scission, extension, crosslinking, or any combination of the three depending on the chain extender amounts. The increase of PLA molecular weight could be obtained by properly controlling amounts of two chain extenders. The samples with increased molecular weights showed enhanced melt viscosity and elasticity. Such property improvements promised a successful application for modified PLA in a batch foam processing by producing foams with reduced cell size, increased cell density and lowered bulk foam density in comparison with plain PLA foam.
This study evaluated the effectiveness and efficiency of two food-grade multifunctional epoxies chain extenders (CE) in branching PLA and improving its foamability. Both CE grades were effective in branching PLA causing increased end mixing torque, shear, elongational viscosities, molecular weight but decreased crystallinity of poly(lactic acid) (PLA) with CE content, due to chain entanglements. CE with low epoxy equivalent weight (EEW) was more efficient than the counterpart with high EEW due to its high reactivity. Neat PLA foams showed poor cell morphology with areas without nucleated cells and had a low expansion, owing to its low elongational viscosity. By contrast, there was a considerable change in the morphology of the PLA foam structure caused by its branching. Chain-extended PLA foams had uniform cell morphology with a high void fraction (up to ~85%) and expansion ratio (an eightfold expansion over unfoamed PLA) due to their high elongational viscosities, suggesting that melt properties of branched PLA were appropriate for optimum cell growth and stabilization during foaming. Overall, CE with low EEW was the most effective grade and 0.25% the optimum content that provided appropriate melt viscosity to produce PLA foams with a homogeneous structure, fine cells, high void fraction, high volume expansion ratio, and cell-population density. 相似文献
A polyfunctional isocyanate was prepared and was blocked by methanol to limit its premature reactivity with water or other nucleophiles. The methanol-blocked polyfunctional isocyanate was used as a cross-linking agent to improve the melt strength and foamability of poly(lactic acid) (PLA). The effect of the blocked polyfunctional isocyanate (BPI) content on the melting behavior, crystallization, degree of cross-linking, and melt strength of PLA was investigated, and the cellular morphologies of the PLA foams obtained by chemical foaming extrusion were studied, as well. The cold crystallization temperature increased with increasing BPI proportion and the melting peak changed from a single to multiple peaks upon the addition of BPI to PLA. The ∆Hc, ∆Hm, and Xc values initially increased and then decreased with increasing BPI content. It can be attributed to the effect of cross-linking on crystallization behavior of PLA. The degree of cross-linking increased with the BPI content of the PLA mixtures. The melt strength of the PLA mixture increased with increasing proportions of BPI, whose incorporation led to a decrease in the void fraction, cell size, and open cell content of the PLA foams but an increase in the cell density. When BPI was added to the PLA, the cell morphologies of the PLA mixtures were obviously enhanced.