Effect of the Inclusion Complex of α-Cyclodextrin and Poly(ethyleneadipate) on the Crystallization Behavior of Poly(ethylene adipate)

The inclusion complex of poly(ethylene adipate)(PEA) and α-cyclodextrin(α-CD) was prepared and characterized with Fourier transformation infrared spectrometry (FT-IR), proton nuclear magnetic resonance spectra (1H-NMR) and X-ray diffractometry (XRD). The nucleation effect of this complex on PEA was investigated by differential scanning calorimetry (DSC) and polarized optical microscopy (POM). Results show that PEA interacts with α-CD through noncovalent interactions and forms a channel crystal structure. Moreover，with addition of the PEAIC, PEA exhibits higher crystallization temperature, faster crystallization rate, and smaller spherulites.