Transcrystallization of Isotactic Polypropylene/Bacterial Cellulose Hamburger Composite

Isotactic polypropylene (iPP) is a commonly used thermoplastic polymer with many excellent properties. But high brittleness, especially at low temperatures, limits the use of iPP. The presence of transcrystallization of iPP makes it possible for fiber-reinforced iPP composites with higher strength. Bacterial cellulose (BC) is a kind of cellulose with great potential to be used as a new filler to reinforce iPP due to its high crystallinity, biodegradability and efficient mechanical properties. In this study, the iPP/BC hamburger composite was prepared by a simple hot press and maleic anhydride grafted polypropylene (MAPP) was used to improve the interface compatibility of iPP and BC. The polarizing microscope (POM) photograph shows that BC successfully induces the transcrystallization of iPP. The differential Scanning Calorimeter (DSC) date proves that the addition of BC could improve the thermal properties and crystallization rate of the composite. Especially, this change is more obvious of the iPP/MAPP/BC. The mechanical properties of the iPP/BC composites were greatly increased. This DSC date is higher than BC; we used BC particles to enhance the iPP in our previous research. The scanning Electron Microscope (SEM) analysis intuitively shows that the interface of the iPP/MAPP/BC is more smooth and flat than the iPP/BC. The fourier Transform infrared spectroscopy (FT-IR) analysis of the iPP/BC hamburger composites was shown that a new C=O group vibration appeared at 1743 cm^-1, which indicated that the hydrogen bond structure of BC molecules was weakened and some hydroxyl groups were substituted after modification which can increase the lipophilicity of BC. These results indicated that the BC fiber can easily induce the transcrystallization of iPP, which has excellent mechanical properties. Moreover, the addition of MAPP contributes greatly to the interface compatibility of iPP and BC.