Biobased hyperbranched shape-memory polyurethanes: Effect of different vegetable oils
Article first published online: 6 AUG 2013
Copyright © 2013 Wiley Periodicals, Inc.
Journal of Applied Polymer Science
Volume 131, Issue 1, January 5, 2014
How to Cite
2014), Biobased hyperbranched shape-memory polyurethanes: Effect of different vegetable oils. J. Appl. Polym. Sci., 131, 39579, doi: 10.1002/app.39579and (
- Issue published online: 11 OCT 2013
- Article first published online: 6 AUG 2013
- Manuscript Accepted: 23 MAY 2013
- Manuscript Received: 18 DEC 2012
- Department of Science and Technology, India. Grant Number: SR/S3/ME/0020/2009-SERC
- SAP (University Grants Commission), India. Grant Number: F.3–30/2009
- 2009 (Department of Science and Technology), India. Grant Number: SR/FST/CSI-203/209/1
- flame retardance
Hyperbranched polyurethanes were synthesized from poly(ε-caprolactone) diol as a macroglycol, butanediol as a chain extender, a monoglyceride of a vegetable oil (Mesua ferrea, castor, and sunflower oils separately) as a biobased chain extender, triethanolamine as a multifunctional moiety, and toluene diisocyanate by a prepolymerization technique with the A2 + B3 approach. The structure of the synthesized hyperbranched polyurethanes was characterized by 1H-NMR and X-ray diffraction studies. M. ferrea L. seed-oil-based polyurethane showed the highest thermal stability, whereas the castor-oil-based one showed the lowest. However, the castor-oil-based polyurethane exhibited the highest tensile strength compared to the other vegetable-oil-based polyurethanes. All of the vegetable-oil-based polyurethanes showed good shape fixity, although the castor-oil-based polyurethane showed the highest shape recovery. Thus, the characteristics of the vegetable oil had a prominent role in the control of the ultimate properties, including the shape-memory behaviors, of the hyperbranched polyurethanes. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2014, 131, 39579.