Preparation and characterization of cross-linked starch polyurethanes

resumo

This study describes the preparation and characterization of new starch cross-linked polyurethanes produced by the reaction of native cornstarch with a propylene oxide toluene diisocyanate oligomer. Infrared analysis confirmed the occurrence of the reaction and solubility and swelling tests showed that it had led to cross-linked structures. These products were totally amorphous and displayed elastomeric properties associated with two T(g)s at -60 and 35 degrees C. (C) 2009 Elsevier Ltd. All rights reserved.

categoria

Chemistry; Polymer Science

autores

Da Roz, AL; Curvelo, AAS; Gandini, A

nossos autores

Grupos

agradecimentos

The authors wish to thank FAPESP for financial Support.

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