Soybean Oil‐Based Polyurethane Networks: Shape‐Memory Effects and Surface Morphologies

Abstract

AbstractVegetable 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.