Vegetable oil-based shape-memory polyurethane networks are an emerging class of bio-based functional materials with great potential applications. In this study, a series of different structural soybean oil polyols were synthesized, and utilized to fabricate polyurethane networks by reacting with 1,6-diisocyanatohexane. The soybean oil-based polyurethanes (SOPUs) were characterized with differential scanning calorimetry (DSC), dynamic mechanical tests (DMA), tensile testing, shape-memory testing, and atomic force microscopy (AFM). It was found that SOPUs with a preserved triglyceride structure were fixed in a temporary shape at -20 C, while others were fixed in temporary shapes at 4 C. Although the recovery speeds were different, all the samples could completely regain their permanent shapes at 37 C (human body temperature). Furthermore, different SOPUs exhibited different surface structures, which might provide the materials with additional values.
|Original language||English (US)|
|Number of pages||7|
|Journal||JAOCS, Journal of the American Oil Chemists' Society|
|State||Published - Sep 2013|
Bibliographical noteFunding Information:
Acknowledgments The authors are grateful for support from the National Natural Science Foundation of China (Grant No. 20728607, 20706054, 20976180), 973 Program (2009CB724705), 863 Project (2008AA10Z302), the Open Funding Project of the Guangxi Key Laboratory of Biorefinery, Guangxi, China (No.GXBF11-02). Dr. Y. Liu appreciates support from Open Funding Project of the National Key Laboratory of Biochemical Engineering (No. 2010KF-15).
- Biobased products
- Fats and oils
- Lipid chemistry/lipid analysis
- Polymers/coatings < Biobased products