Maltodextrin as stabilizer for emulsion polymerization: Adsorption and grafting behavior,Journal of Polymer Science

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Maltodextrin as stabilizer for emulsion polymerization: Adsorption and grafting behavior
Journal of Polymer Science ( IF 3.9 ) Pub Date : 2020-05-22 , DOI: 10.1002/pol.20200083
Raffaele Ferrari ₁ , Giuseppe Storti ₁ , Massimo Morbidelli ₁

Affiliation

Emulsion polymerization of the three‐monomer system butyl acrylate–styrene–methacrylic acid was performed in batch using a commercial maltodextrin derived from starch degradation as stabilizer. Stable latexes with narrow particle size distributions were obtained in all examined cases. A method was developed to analyze and quantify the partitioning of the maltodextrin between the continuous phase (supernatant) and the particle phase. Significant differences between the polysaccharides adsorbed onto particles with or without emulsion polymerization reaction were observed. The possible reactions of maltodextrin in presence of a radical initiator were studied in aqueous phase, thus confirming maltodextrin degradation. The formation of copolymers involving the original monomers and the stabilizer according to two different reactive pathways was also confirmed. In terms of adsorbed maltodextrin, two different contributions were observed: maltodextrin physically adsorbed and maltodextrin chemically grafted and/or physically incorporated into the polymer.

中文翻译：

麦芽糊精作为乳液聚合的稳定剂：吸附和接枝行为

丙烯酸丁酯-苯乙烯-甲基丙烯酸三单体体系的乳液聚合使用衍生自淀粉降解的麦芽糖糊精作为稳定剂分批进行。在所有检查的情况下均获得了具有窄粒度分布的稳定胶乳。开发了一种方法来分析和定量麦芽糊精在连续相（上清液）和颗粒相之间的分配。观察到在有或没有乳液聚合反应的情况下吸附在颗粒上的多糖之间存在显着差异。在水相中研究了麦芽糖糊精在自由基引发剂存在下的可能反应，从而证实了麦芽糖糊精的降解。还证实了根据两种不同的反应途径形成了包含原始单体和稳定剂的共聚物。就麦芽糖糊精的吸附而言，观察到两种不同的作用：麦芽糖糊精被物理吸附，麦芽糖糊精被化学接枝和/或物理掺入聚合物中。

更新日期：2020-05-22

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