Effect of compatibilization on mechanical and thermal properties of polypropylene–soy flour composites

Sailaja, R. R. N.; Girija, B. G.; Madras, Giridhar; Balasubramanian, N.

doi:10.1007/s10853-007-2094-8

Cited by 27 publications

(35 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[10][11][12] One of the methods used to enhance filler dispersion and polymer-filler adhesion/interaction is the use of compatibilizer agents such as maleic anhydride-grafted polypropylene (PP-g-MA) or maleic anhydride-grafted polyethylene (PE-g-MA). 5,10,[12][13][14][15][16][17] These compatibilizers act as a bridge between the ligno-cellulosic particle and the polymeric chains because of their dual functionality.…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Garcia‐Garcia

Carbonell‐Verdu

Jordá‐Vilaplana

et al. 2016

J of Applied Polymer Sci

View full text Add to dashboard Cite

In the present work, different compatibilizers, namely polyethylene-graft-maleic anhydride (PE-g-MA), polypropylene-graft-maleic anhydride (PP-g-MA) and polystyrene-block-poly(ethylene-ran-butylene)-block-polystyrene-graft-maleic anhydride (SEBS-g-MA) were used on green composites derived from biobased polyethylene and peanut shell flour to improve particle-polymer interaction. Composites of high-density polyethylene/peanut shell powder (HDPE/PNS) with 10 wt% peanut shell flour were compatibilized with 3 wt% of the abovementioned compatibilizers. As per the results, PP-g-MA copolymer lead to best optimized properties as evidenced by mechanical characterization. In addition, best particle-matrix interface interactions with PP-g-MA were observed by scanning electron microscopy (SEM). Subsequently HDPE/PNS composites with varying peanut shell flour content in the 5 -30 wt% range with PP-g-MA compatibilizer were obtained by melt extrusion and compounding followed by injection molding and were characterized by mechanical, thermal and morphological techniques. The results showed that peanut shell powder, leads to an increase in mechanical resistant properties (mainly, flexural modulus and strength) while a decrease in mechanical ductile properties i.e. elongation at break and impact absorbed energy is observed with increasing peanut shell flour content. Furthermore, peanut shell flour provides an increase in thermal stability due to the natural antioxidant properties of peanut shell. In particular, composites containing 30 wt% peanut shell powder present a flexural strength 24% and a flexural modulus 72% higher than the unfilled polyethylene and the thermo-oxidative onset degradation temperature is increased from 232 ºC up to 254 ºC thus indicating a marked thermal stabilization effect. Resultant composites can show a great deal of potential as base materials for wood plastic composites.3

show abstract

Section: Introductionmentioning

confidence: 99%

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Garcia‐Garcia

Carbonell‐Verdu

Jordá‐Vilaplana

et al. 2016

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…There are numerous reports on soy‐based plastics with properties inferior to commercial elastomers . Recently, studies have focused on SF as green filler for biocomposites . Among these, there are only three studies focusing on the production and mechanical properties of polyolefin/SF composites in the refereed literature .…”

Section: Introductionmentioning

confidence: 99%

Dispersion and Property Enhancements in Polyolefin/Soy Flour Biocomposites Prepared via Melt Extrusion Followed by Solid‐State Shear Pulverization

Iyer¹,

Torkelson

2015

Macro Materials & Eng

View full text Add to dashboard Cite

Biocomposites of low‐density polyethylene (LDPE) and polypropylene (PP) with 5–40 wt% soy flour (SF) are produced by two‐step single‐screw extrusion (SSE) followed by solid‐state shear pulverization (SSSP). The SSE‐SSSP approach overcomes limitations with melt mixing, e.g poor SF dispersion and degradation, and limitations with single‐step SSSP. Microscopy shows that SF is well dispersed in SSE‐SSSP composites but agglomerated and degraded in melt‐mixed composites. The SSE‐SSSP composites exhibit major improvements in Young's modulus relative to neat polymer, including 74 and 43% increases in 80/20 wt% LDPE/SF and 95/5 wt% PP/SF composites, respectively. Relative to neat polymer, SSE‐SSSP composites exhibit the largest improvements in Young's modulus and best tensile strengths reported for polyolefin/SF composites. Crystallization and viscosity are only slightly affected by SF in the composites. At 20% and higher mass loss, char can result in greater thermo‐oxidative stability of 80/20 wt% polyolefin/SF composites relative to neat polymer.

show abstract

“…This may be due to the decomposition of protein macromolecular structure. The weight loss of pure casein fiber is 57%, on the other hand, it is only 46% for pure soy fiber [26]. The composite fibers show slightly higher percentage weight loss compared to that of pure casein fiber when there is more than or equal to 50 wt.% casein content.…”

Section: Differential Scanning Calorimetric Analysismentioning

confidence: 90%

Structural and Thermal Investigations of Biomimetically Grown Casein–Soy Hybrid Protein Fibers

Sudha

Thanikaivelan

Ashokkumar

et al. 2010

Appl Biochem Biotechnol

View full text Add to dashboard Cite

A hybrid protein fiber from different protein sources such as casein and soybean using wet-spinning technique was prepared. The casein/soybean hybrid fibers were synthesized at different weight ratios such as 100/0 (casein), 75/25, 50/50, 25/75, and 0/100 (soy) and characterized. Electron microscopic analysis confirmed the growth of pure and hybrid fibers and shows an increased surface roughness as the soy concentration increases in the hybrid fibers. Infrared spectra did not exhibit any significant changes in the functional groups between pure and hybrid fibers. X-ray diffraction pattern indicates slight increase in the diffraction peak values of hybrid fibers compared with the neat fibers. Thermal analyses show a moderate increase in the thermal stability of hybrid fibers when compared with the pure fibers. These results implicitly indicate that the casein and soy proteins are homogeneous in the hybrid fiber form. It has been demonstrated that the hybrid fiber with ≥50 wt.% casein content exhibits better morphology and increased thermal stability, which has scope for application in technical and medical industries.

show abstract

Effect of compatibilization on mechanical and thermal properties of polypropylene–soy flour composites

Cited by 27 publications

References 25 publications

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Development and characterization of green composites from bio‐based polyethylene and peanut shell

Dispersion and Property Enhancements in Polyolefin/Soy Flour Biocomposites Prepared via Melt Extrusion Followed by Solid‐State Shear Pulverization

Structural and Thermal Investigations of Biomimetically Grown Casein–Soy Hybrid Protein Fibers

Contact Info

Product

Resources

About