Biaxial orientation of polylactide/thermoplastic starch blends

  1. (PDF, 794 KB)
  2. Get@NRC: Biaxial orientation of polylactide/thermoplastic starch blends (Opens in a new window)
DOIResolve DOI:
AuthorSearch for: ; Search for: ; Search for:
Journal titleInternational Polymer Processing, Special issue on biobased polymers
Pages18; # of pages: 8
AbstractThe biaxial stretchability and film properties of polylactide/ thermoplastic starch blends were investigated. Polylactide (PLA) and thermoplastic starch (TPS) were blended in various proportions. Blends containing 27, 42 and 60 wt.% TPS were prepared via a twin-screw extrusion process. Interfacial modification was performed by grafting the PLA with maleic anhydride. These blends were subsequently cast into sheets and biaxially drawn using a laboratory biaxial stretcher. The morphology of extruded strands and cast sheets was investigated using scanning electron microscopy. The compatibilized blends exhibited a much finer morphology as well as preferential minor phase size orientation along the machine direction. The addition of starch did not affect significantly the biaxial stretchability of the pure PLA. Even at high starch content (60 wt.%), the biaxial draw ratio at which the sample breaks is very similar to that of the pure PLA. At higher temperatures, all blends could be stretched at significantly much higher biaxial draw ratio and very thin films could be obtained. The starch content and processing variables affected the tensile properties.
Publication date
AffiliationNational Research Council Canada (NRC-CNRC); NRC Industrial Materials Institute
Peer reviewedYes
NRC number53689
NPARC number15859843
Export citationExport as RIS
Report a correctionReport a correction
Record identifierbdf8d5ca-3cb9-4d00-b591-007c2bfab849
Record created2010-07-30
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)
Date modified: