The preparation and rheological properties of long chain branching Polylactic acid

Long chain branching (LCB) of polylactic acid (PLA) was prepared by free radical reaction with triallyl isocyanurate (TAIC) and dicumyl peroxide (DCP). The modified PLA samples were characterized by fourier transform infrared spectrometry (FTIR) and melt flow index (MFI). The thermal properties of samples was evaluated by differential scanning calorimetry (DSC).The topological structures of the LCB was investigated by gel fraction chromatography (GPC) and rheology. The results showed that the LCB of PLA created at a very low content of either TAIC or DCP. It was found out that the LCB structure generated in these reactions result to the enhancement of PLA melt strength

کلیدواژه ها:

Poly(lactic acid) ، Long chain branching ، Rheology ، DCP ، TAIC