Stretch-Induced Shish-Kebabs in Rubbery Poly(L-Lactide)

The oriented crystallization in stretched rubbery poly(L-lactide) has been studied with the aid of in-situ rheo-Fourier transform infrared spectroscopy (FTIR) measurements and morphological observations. The oriented segments that survived after stretching are first transformed into shish structure composed of helical sequences via intra-chain conformational ordering and propagation, followed by the transverse growth of kebabs from the coiled chains in the surrounding matrix. Moreover, the formation of shish structure and kebabs shows different dependences on the stretching temperature as a result of different controlling molecular processes.