酪素改性水性聚氨酯的制备与性能表征

Preparation and property of casein/waterborne polyurethane composites

以异佛尔酮二异氰酸酯(IPDI)、聚四氢呋喃醚二醇(PTMEG1000)为主要原料,合成NCO封端的阴离子型聚氨酯(PU)预聚体,经过三乙胺(TEA)中和成盐后与酪素液混合,制备出系列酪素/聚氨酯(PUC)乳液。采用粒径分析、FT-IR、DSC、TGA和拉伸性能测试等对PUC的乳液状态、膜结构和性能进行表征,结果表明随酪素含量的增加,聚氨酯和酪素分子间氢键作用增强,分子间相互作用力增加,热稳定性能提高;在一定范围内酪素含量增加,力学性能提高,且酪素与聚氨酯的比例为2/10时样品拉伸强度达到51.88MPa。

A series of polyurethane（PU） prepolymers were synthesized using polyethylene isophorone diisocyanate （IPDI）, polytetramethylene ether glycol （PTMEG-1000） as the main materials. After the ionization by triethylamine （TEA）, the PU polymers were mixed with casein aqueous solutions, thus WPUC samples were prepared. The emulsion state and properties of WPUC samples were investigated using particle size analysis, fourier transform infrared spectra（FT- IR）, differential scanning calorimetry （DSC）, thermogravimetric analysis （TGA） and tensile performance test. The results showed that with the increase of the content of casein, the intermolecular hydrogen bonding interaction between polyure thane and casein was enhanced and the thermal stability performance increased. When the proportion of casein and polyure- thane was 2/10, the tensile strength of WPUC samples arrived at 51.88 MPa.