Properties of soy protein isolate/poly(ethylene‐co‐ethyl acrylate‐co‐maleic anhydride) blends

Abstract

AbstractBlends of soy protein isolate (SPI) with 10, 20, 30, 40, and 50% poly(ethylene‐co‐ethyl acrylate‐co‐maleic anhydride) (PEEAMA), with or without addition of 2.0 wt % methylene diphenyl diisocyanate (MDI), were prepared by mixing with an intensive mixer at 150°C for 5 min, and then milling through a 1‐mm sieve. Blends were then compression‐molded into a tensile bar at 140°C. Thermal and mechanical properties and water absorption of the blends were studied by differential scanning calorimetry (DSC), dynamical mechanic analysis (DMA), a test of modulus and tensile strength (with an Instron tensile tester), a water absorption test, and scanning electron microscopy (SEM). The blends showed two composition‐dependent glass transition temperatures. Furthermore, as the SPI content increased, the melting temperature of PEEAMA remained constant but the heat of fusion decreased. These results indicate that SPI and PEEAMA were partially miscible. Morphology observations support these results. Increasing the PEEAMA content resulted in decreases in the modulus and tensile strengths and increases in the elongation and toughness of the blends. Water absorption of the blends also decreased with increased PEEAMA content. Incorporating MDI further decreased the water absorption of the blends. The mechanism of water sorption of SPI was relaxation controlled, and that of the blends was diffusion controlled. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 407–413, 2003