Nucleation effect of cyclodextrin inclusion compounds on the crystallization of polypropylene

Abstract

AbstractThe β‐cyclodextrin (β‐CD) and γ‐cyclodextrin (γ‐CD) inclusion compounds (ICs) with two different molecular weight isotactic polypropylene (iPP) were prepared. The ICs with high molecular weight iPP as guest molecule had lower inclusion rate. The crystallization behavior of iPP blended with the CDs and ICs was investigated by differential scanning calorimetry, polarized optical microscopy, and light scattering. The iPP blended with the ICs was found to exhibit higher crystallization temperature (TC), smaller spherulites, and faster crystallization rate than those of neat iPP. These results indicate that the ICs play a role of nucleating agent on the crystallization of iPP and induce the accelerated crystallization. Both β‐CD‐iPP ICs and γ‐CD‐iPP ICs with longer iPP molecular chains had better nucleation effect than the ICs with shorter iPP molecular chains. This suggested that the nucleation effect of these ICs was affected by the inclusion rate of ICs. The lower inclusion rate could result in better nucleation effect, due to the interaction of extended iPP molecules inside the CD cavity and iPP molecules in the matrix. © 2008 Wiley Periodicals, Inc. J Polym Sci Part B: Polym Phys 47: 130–137, 2009