文献类型：期刊文献

英文题名：Effect of Plasticizer Content on the Structure and Properties of SPI/MA-g-PBAT Blend Films

作者：Gong, Ping[1];Zhao, Youxi[1];Li, Ke[2];Tian, Huafeng[2];Li, Chuanming[2]

第一作者：龚平

通讯作者：Tian, HF[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing, Peoples R China;[2]Beijing Technol & Business Univ, Sch Chem & Mat Engn, Beijing Key Lab Qual Evaluat Technol Hyg & Safety, Beijing 100048, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Technol & Business Univ, Sch Chem & Mat Engn, Beijing Key Lab Qual Evaluat Technol Hyg & Safety, Beijing 100048, Peoples R China.

年份：2022

卷号：30

期号：2

起止页码：562-568

外文期刊名：JOURNAL OF POLYMERS AND THE ENVIRONMENT

收录：;EI(收录号：20212710579508);Scopus(收录号：2-s2.0-85108906870);WOS:【SCI-EXPANDED(收录号:WOS:000668395300001)】；

基金：This work was supported by Natural Science Foundation of Beijing Municipality (2202014), School Level Cultivation Fund of Beijing Technology and Business University for Distinguished and Excellent Young Scholars (BTBUYP2021).

语种：英文

外文关键词：Biodegradable materials; PBAT; SPI; Plasticizer

摘要：Soy protein isolate (SPI) has the advantages of low cost, easy processing, stable performance and so on. However, the processing temperature of SPI is high, the processed products are hard and brittle with high water absorption capacity, so it is necessary to modify the soybean protein during processing. Small molecule plasticizer is commonly used globally to plasticize and modify soybean protein. Different plasticizer content has different plasticizing effect on protein, and the properties of materials prepared will also vary greatly. The plasticizer can affect the viscosity of the blends morphology and properties by changing the viscosity of protein phase. In this work, glycerol with the excellent plasticizing effect was selected as plasticizer, and SPI was plasticized with glycerol of different contents, and then the plasticized SPI was blended with poly (butylene adipate-co-terephthalate)(PBAT) to prepare biodegradable blend materials. The influence of plasticizer content on the structure and properties of the blends was explored by observing the microstructure, mechanical and thermal properties of the blends. The results showed that with the increase of glycerol content, the crystallization temperature and melting temperature of the blend system increased, the chain segment was easier to move, and the glass transition temperature(Tg) decreased. At the same time, the viscosity of the blending system decreases, which improves the processing fluidity of the system.