Morphological change of poly (ε‐caprolactone) with a wide range of molecular weight via formation of inclusion complex with α‐cyclodextrin

The effect of molecular weight of poly(ε‐caprolactone) (PCL) on the formation and stability of inclusion complexes (ICs) between α‐cyclodextrin (α‐CD) and PCL was investigated by FTIR, WAXD, and DSC measurements. ICs between α‐CD and PCLs with a wide range of number‐average molecular weight, M n = 1.21 × 10 4 – 1.79 × 10 5 , were prepared by mixing the aqueous solution of CD and acetone solution of PCL followed by stirring at 60 °C for 1h and at the room temperature for 1 day. FTIR, WAXD, and DSC measurement showed the PCL chains were included into the α‐CD cavity, and the crystallization of PCL was suppressed in the α‐CD cavity. Stoichiometry and yield of each IC varied with the molecular weight of guest PCL, and the effect of IC formation on the crystallization behaviour of guest polymer decreased with the increase of molecular weight of guest polymer.