Properties of polymer networks prepared by blending polyester urethane acrylate with acrylated epoxidized soybean oil

Polyurethane network films were prepared using polyester urethane acrylate (PUA) having terminal double-bond functional groups and acrylated epoxidized soybean oil (AESO). PUA elastomers were prepared by reacting polyester diol with diisocyanates, hexamethylene diamine, and acrylic acid. PUA/AESO network blends are synthesized by a simultaneous thermal polymerization process. The physical and thermal properties of the polymer networks obtained from the blend of AESO and polyester urethane urea acrylate were studied using FTIR-ATR, the thermal degradation behavior was studied by thermogravimetric analysis, differential scanning calorimetry, dynamic mechanical analysis, and tensile properties measurements being applied. The measurements were compared to the results for elastomers made from the PUA. The weight ratios of PUA/AESO affected the thermal and mechanical properties. With an increase in AESO content, the glass-transition temperature of the networks decreased from 40 to −4.8 °C, tensile strength increased from 1.7 to 9.8 MPa, and elongation at break decreased from 470 to 70%.