Polymer blends based on PEO and starch: Miscibility and spherulite growth rate evaluated through DSC and optical microscopy

The miscibility and PEO spherulite growth rate in PEO/starch blends (starch from cassava) were evaluated using the depression in the melting point (by DSC) and optical polarized microscope, respectively, and compared to pure PEO. The PEO/starch blend ratio changed from 100/0 to 60/40 (weight/weight). The starch induces changes in PEO crystallization on PEO/starch blends but the crystallization rates do not change linearly to the blend ratio. For 90/10, 80/20, 70/30, 65/35 and 60/40 ratios, lower values for the equilibrium melting temperature were observed as compared to the pure PEO. The obtained interaction parameter value was − 0.25 by the use of Nishi–Wang equation. The depression in the equilibrium melting temperatures and the negative value for the polymer–polymer interaction parameter suggest that the blends are miscible in the molten state in the range of investigated ratios, except for the 95/05 ratio in which the equilibrium melting temperature increased relative to the pure PEO. The miscibility should be due to the H-bonds among the hydroxyl groups from starch and oxygen atoms of repeat units of PEO.