Soybean oil-based polyurethane networks: Shape-memory effects and surface morphologies

Shida Miao, Nicholas Callow, Ping Wang, Youyan Liu, Zhiguo Su, Songping Zhang

Research output: Contribution to journalArticlepeer-review

28 Scopus citations

Abstract

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 languageEnglish (US)
Pages (from-to)1415-1421
Number of pages7
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume90
Issue number9
DOIs
StatePublished - Sep 1 2013

Keywords

  • Biobased products
  • Fats and oils
  • Lipid chemistry/lipid analysis
  • Lipids
  • Polymers/coatings < Biobased products

Fingerprint Dive into the research topics of 'Soybean oil-based polyurethane networks: Shape-memory effects and surface morphologies'. Together they form a unique fingerprint.

Cite this