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Thermo‐Mechanical and Antibacterial Properties of Soybean Oil‐Based Cationic Polyurethane Coatings: Effects of Amine Ratio and Degree of Crosslinking
Author(s) -
Garrison Thomas F.,
Zhang Zongyu,
Kim HyunJung,
Mitra Debjani,
Xia Ying,
Pfister Daniel P.,
BrehmStecher Byron F.,
Larock Richard C.,
Kessler Michael R.
Publication year - 2014
Publication title -
macromolecular materials and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.913
H-Index - 96
eISSN - 1439-2054
pISSN - 1438-7492
DOI - 10.1002/mame.201300423
Subject(s) - polyurethane , cationic polymerization , materials science , polyol , antibacterial activity , soybean oil , amine gas treating , glass transition , diol , listeria monocytogenes , hydroxyl value , nuclear chemistry , organic chemistry , polymer chemistry , composite material , chemistry , polymer , food science , bacteria , biology , genetics
Soybean‐oil‐based cationic polyurethane coatings with antibacterial properties have been prepared with a range of different molar ratios of hydroxyl groups from an amine diol. A second series of polyurethane coatings were prepared from soy polyols with different hydroxyl numbers. All of the cationic PU dispersions and films exhibit inhibitory activity against three foodborne pathogens: Salmonella enterica ssp. enterica ser. Typhimurium, Listeria monocytogenes , and Staphylococcus aureus . It is generally observed that increases in the ratio of ammonium cations improve the antibacterial performance. Reduction of the crosslink density by decreasing the hydroxyl number of the soy polyol also results in slightly improved antibacterial properties. Higher glass transition temperatures and improved mechanical properties are observed with corresponding increases in the molar ratios of the amine diol and the diisocyanate. These results show that the mechanical properties of these coatings can be tuned, while maintaining good antibacterial activity.