Synthesis and physical properties of Curdlan branched Ester derivatives

Synthesis of divanillic acid-based aromatic polyamides with linear and branched side-chains and the effect of side-chain structure on thermal and mechanical properties

Divanillic acid (DVA)-based aromatic polyamides (PAs) consisting of DVA with linear (methyl, butyl, hexyl, and octyl groups) or branched (isopropyl and isobutyl groups) side chains and 4,4'-methyldianillin were synthesized as high-performance and ultra-high-performance biomass plastics. The DVA PAs were amorphous with high thermal stability (decomposition temperature of ca. 380 °C). The glass transition temperature (Tg) of the DVA PAs depended on the side-chain composition in a linear manner, indicating the PA main chain possessed a random structure. The polymers were pressed to form melt-pressed films. The DVA PAs with a higher content of shorter side chains exhibited both higher Tg and tensile strength than those of polymers with a lower content of shorter side chains. The PAs exhibited Tg in the range of ca. 150-253 °C. The branched PA with isopropyl side chains exhibited the highest Tg of 253 °C and highest tensile strength of 63 MPa among the DVA PAs. The PAs with isopropyl side chains and some linear side chains (methyl/hexyl combination) exhibited high tensile strength of approximately 60-70 MPa; however, their Tg varied from 170 to 253 °C. The branched PA exhibited the highest Tg, tensile strength, and Young's modulus of the polymers. The thermal stability and mechanical properties of the PAs were tuned by their side-chain structure and composition.

Introduction of Curdlan Optimizes the Comprehensive Properties of Methyl Cellulose Films

The good oxygen barrier and hydrophobic properties of curdlan (CL) film might be suitable complements for MC film, and its similar glucose unit and thermal-gel character might endow the methyl cellulose (MC)/CL blended system with compatibility and good comprehensive properties. Thus, MC/CL blended films were developed. The effects of MC/CL blend ratios on the microstructures and physical properties of the blends were characterized by using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), oxygen and water vapor permeability testing, dynamic mechanical analysis (DMA), light transmittance testing, tensile testing, hydrophilic property testing, and water solubility testing. The introduction of CL affected the molecular aggregation and crystallization of the MC molecules, suggesting MC-CL molecular interactions. The cross-sectional roughness of the MC/CL film increased with an increase in CL content, while the surface of the MC/CL 5:5 film was smoother than those of the MC/CL 7:3 and 3:7 films. Only one glass transition temperature, which was between that of the MC and CL films, was observed for the MC/CL 7:3 and MC/CL 5:5 films, indicating the good compatibility of the MC and CL molecules at these two blend ratios. The hydrophobicity and water insolubility increased with the CL content, which was due to the combined effects of more hydrophobic cavities in the CL triple-helix and increased surface roughness. Increased oxygen barrier properties with increasing CL content might be a combined effect of the increased hydrogen bonds and hydrophilic ektexines of the CL triple-helix. The elongations of the blended films were higher than those of the MC film, which might be related to its increased water content. The MC/CL 7:3 and MC/CL 5:5 films retained the good light transmittance and tensile strength of the MC film, which corresponded well to their good compatibility and might be due to the effects of the MC-CL molecular interactions and the relative smooth morphologies. MC/CL 5:5 showed improved water vapor barrier properties, which might be due to its smooth surface morphologies. This research offers new MC based films with improved properties and good compatibility, providing great potential for use as edible coatings, capsules, and packaging materials.