Thermal and thermo-mechanical degradation of poly(3-hydroxybutyrate)-based multiphase systems

The influence of fermentation residues and quaternary ammonium salts on the thermal and thermo-mechanical degradation of a biodegradable bacterial poly(3-hydroxybutyrate), PHB, was studied. The results obtained from DSC, SEC and TG analyses performed on blends reveal that ammonium cations greatly enhance the degradation leading to a dramatic decrease in PHB molecular weight. These results are confirmed by the thermo-mechanical study. Besides, we show that the presence of fermentation residues does not affect significantly the PHB thermal stability in comparison to the ammonium cations. A kinetic analysis based on the Coats and Redfern model was applied to the non-isothermal TGA data. This method completed by NMR characterizations led us to determine the most probable mechanism for PHB degradation in the presence of the ammonium salts. The results demonstrate that ammonium surfactants commonly found in commercial nanoclays (for nanocomposites' production) effectively have a catalytic effect on the PHB degradation.