作者: M. Yasin , S.J. Holland , A.M. Jolly , B.J. Tighe
DOI: 10.1016/0142-9612(89)90132-4
关键词: Crystallinity 、 Degradation (geology) 、 Polysaccharide 、 Copolymer 、 Materials science 、 Polymer 、 Chemical engineering 、 Biodegradation 、 Amylose 、 Dextrin 、 Organic chemistry
摘要: Abstract The hydrolytic degradation of poly(hydroxybutyrate)-poly(hydroxyvalerate) (PHB-PHV) copolymers in the form blends with polysaccharides amylose, dextran, dextrin and sodium alginate, has been studied under a range conditions (pH 2.3, 7.4 10.6 at 37°C 70°C). PHB-PHV was found to be dramatically affected by presence polysaccharides. Its progress characterized an initial increase wet weight, concurrent decrease dry weight as eroded from matrix. Surface energy measurements goniophotometry proved particularly useful monitoring this stage process. internal porosity leads eventual collapse matrix, process which occurs, but less rapidly, unblended copolymers. Information obtained molecular crystallinity studies enabled comprehensive profile overall built up.