Improved miscibility and toughness of biological poly(3-hydroxybutyrate-co-4-hydroxybutyrate)/poly(lactic acid) blends via melt-blending-induced thermal degradation

Polymer blending has been a facile method to resolve the brittle issue of poly(lactic acid) (PLA). Yet, miscibility becomes the primary concern that would affect the synergy effect of polymer blending. This study aimed to improve the miscibility of poly(3-hydroxybutyrate-co-4-hydroxybutyrate) (P34HB) and PLA by lowering their molecular weights via a melt-blending-induced thermal degradation during mechanical mixing to form m-P34HB/PLA blends. The molecular weight of the P34HB was significantly reduced after blending, thereby improving the miscibility of the blends, as evidenced by the shift of glass transition temperatures. Also, simulation based on Flory-Huggins theory demonstrated increased miscibility with decreasing molecular weight of the polymers. Moreover, the thermal gravimetric analysis revealed that the PLA provided a higher shielding effect to the P34HB in the blends prepared by melt-blending than those by solution-blending, that the addition of PLA could retard the chain scission of P34HB and delay its degradation. The addition of m-P34HB at 20 wt% in the blend contributed to a 60-fold enhancement in the elongation at break and an increment of 4.6 folds in the Izod impact strength. The enzymatic degradation using proteinase K revealed the preferential to degrade the PLA in the blends and followed the surface erosion mechanism.