Structure and properties of poly(vinyl alcohol)/κ-carrageenan blends

被引：19

作者：

Tanaka, T ^{[1
]}

Lu, T ^{[1
]}

Yuasa, S ^{[1
]}

Yamaura, K ^{[1
]}

机构：

[1] Shinshu Univ, Fac Text Sci & Technol, Ueda, Nagano 3868567, Japan

来源：

POLYMER INTERNATIONAL | 2001年 / 50卷 / 10期

关键词：

poly(vinyl alcohol); kappa-carrageenan; blend solutions; gelation; blend casting films; miscible; thermal properties; mechanical properties;

D O I：

10.1002/pi.752

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Blends of a commercial atactic poly(vinyl alcohol) (alpha -PVA) derived from vinyl acetate and kappa -carrageenan were prepared by mixing the aqueous solutions of both samples. Blend films prepared by casting were transparent. In the DSC curves of the blend films, the endothermic peaks shifted to lower temperature with an increase of the content of kappa -carrageenan. The Young's modulus and the strength at break increased with an increase of the content of alpha -PVA. As the standing temperature of the blend solutions decreased, the gelation region increased also at high content of carrageenan. In the amorphous regions of blend films, alpha -PVA and kappa -carrageenan were miscible. (C) 2001 Society of Chemical Industry.

引用

页码：1103 / 1108

页数：6

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