Abstract
This study focuses on the thermal properties and structural features of blends consisting of thermoplastic starch (TPS) and poly(ethylene-co-methacrylic acid) copolymer (EMAA) or its ionomer form (EMAA-54Na). The aim is to investigate how carboxylate functional groups of the ionomer form intervene in blends compatibility at the interface of the two materials and how this impacts their properties. Two series of blends (TPS/EMAA and TPS/EMAA-54Na) were produced with an internal mixer, with TPS compositions between 5 and 90 wt%. Thermogravimetry shows two main weight losses, indicating that TPS and the two copolymers are primarily immiscible. However, a small weight loss existing at intermediate degradation temperature between those of the two pristine components reveals specific interactions at the interface. At a mesoscale level, scanning electron microscopy confirmed thermogravimetry results and showed a two-phase domain morphology, with a phase inversion at around 80 wt% TPS, but also revealed a different surface appearance evolution between the two series. Fourier-transformed infrared spectroscopy analysis also revealed discrepancies in fingerprint between the two series of blends, analysed in terms of additional interactions in TPS/EMAA-54Na coming from the supplementary sodium neutralized carboxylate functions of the ionomer.
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