Degradación In-vitro de Mezclas de Poliuretano Termoplástico y Almidón Modificado

Abstract

The chemical structure of the cassava starch was modified by acylation. Cassava starch modified was mixed with urethane prepolymer based on castor oil modified by transesterification (MCO) and isophorone diisocyanate (IPDI) in order to prepare starch-blended thermoplastic polyurethanes. Polyurethanes were exposed to in-vitro degradation then monitored for changes in mass and mechanical and thermal properties over a period of 365 days. The effect of starch modified content on the thermal and physical properties of the resulting materials was detailed investigated by dynamic mechanical thermal analysis (DMTA) and measurements of mechanical properties. The aim of this study was to examine the effect of introducing starch modified into the polyurethane on the properties and in-vitro degradation.