Researchers from China prepared a series of bio-based polyols from olive, castor, corn, canola, rice bran, grape seed and linseed oil by thiol-ene photo-click reaction and the The relationship between carbon-carbon double bonds in the backbone of vegetable oil fatty acid chains and the functionalities of the polyols were investigated. Moreover, thiol-ene photo-click reaction and traditional methods for vegetable oil based polyols were compared.
ıt was found that increasing the the vegetable oil based polyols’ hydroxyl values increased not only the tensile strength but also Young’s modulus, Tg, water contact angle of the waterborne polyurethane films. However, he elongation at break and thermal stability of them decreased. In order to have economic and environmental benefits, thiol-ene photo-click reaction offers a bio-based platform to create a variety of waterborne polyurethanes.
Volume 122, 15 October 2018, Pages 448–455