Crystallization, glass transition and morphology of (R)-3-hydroxybutyrate oligomers

The study focuses on the effect of the molecular length of isotactic hydroxybutyrate oligomers on the crystal morphology, crystallinity, and spherulitic superstructure. Furthermore, the process of solidification of the quiescent melt is evaluated by the analysis of the crystallization kinetics and of the glass transition. Melt-crystallization is strongly controlled by the chain length, and the regime of cooling. Crystallization can completely be avoided by rapid cooling. Slow cooling allows at best incomplete crystallization, with the crystallinity increasing with chain length. Typically, the maximum crystallinity is between 50% and 80% for OHB of molecular weights of 500 and 5000 g mol−1, respectively. The temperatures of the glass transition and of crystallization/melting increase with molecular length, and are discussed in terms of the Fox–Flory and Gibbs–Thomson equations, respectively. For all samples, regardless of the chain length, spherulitic crystallization is observed, with the perfection of spherulites increasing with decreasing crystallization temperature. The transition of formation of extended-chain crystals to formation of folded-chain crystals occurs at a molecular weight of about 2000 g mol−1, which corresponds to chain length of about 7 nm. Analysis of the heat-capacity increment at the glass transition temperature reveals the existence of a rigid amorphous fraction.