Manipulating crystallization for simultaneous improvement of impact strength and heat resistance of plasticized poly(L‐lactic acid) and poly(butylene succinate) blends

Abstract

Crystalline morphology and phase structure play a decisive role in determining the properties of polymer blends. In this research, biodegradable blends of poly(L‐lactic acid) (PLLA) and poly(butylene succinate) (PBS) have been prepared by melt‐extrusion and molded into specimens with rapid cooling. The crystalline morphology (e.g., crystallinity, crystal type and perfection) is manipulated by annealing the molded products from solid‐state within a short time. This work emphasizes on the effects of annealing conditions on crystallization and properties of the blends, especially impact toughness and thermal stability. Phase‐separation morphology with PBS dispersed particles smaller than 1 μm is created in the blends. The blend properties are successfully dictated by controlling the crystalline morphology. Increasing crystallinity alone does not ensure the enhancement of impact toughness. A great improvement of impact strength and heat resistance is achieved when the PLLA/PBS (80/20) blends are plasticized with 5% medium molecular‐weight poly(ethylene glycol), and simultaneously heat‐treated at a temperature close to the cold‐crystallization of PLLA. The plasticized blend annealed at 92 °C for only 10 min exhibits ten‐fold impact strength over the starting PLLA and slightly higher heat distortion temperature. The microscopic study demonstrates the fracture mechanism changes from crazing to shear yielding in this annealed sample.