Structure and properties of poly(vinyl alcohol)/κ‐carrageenan blends

Abstract

Abstract Blends of a commercial atactic poly(vinyl alcohol) ( a ‐PVA) derived from vinyl acetate and κ‐carrageenan were prepared by mixing the aqueous solutions of both samples. Blend films prepared by casting were transparent. In the DSC curves of the blend films, the endothermic peaks shifted to lower temperature with an increase of the content of κ‐carrageenan. The Young's modulus and the strength at break increased with an increase of the content of a ‐PVA. As the standing temperature of the blend solutions decreased, the gelation region increased also at high content of carrageenan. In the amorphous regions of blend films, a ‐PVA and κ‐carrageenan were miscible. © 2001 Society of Chemical Industry