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Journal of the American Oil Chemists’ Society. September 2013, Volume 90, Issue 9, pp 1415-1421.
Shida Miao,Nicholas Callow, Ping Wang, Youyan Liu, Zhiguo Su, Songping Zhang.
National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, 100190, China and
Department of Chemical and Biomolecular Engineering, University of Akron, Akron, OH, 44325, USA and
Biotechnology Institute and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, 55108, USA and
Guangxi Key Laboratory of Biorefinery, Guangxi University, Nanning, 530004, China.
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.
