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J. Wojturska

The effect of chain extender structure on the enzymatic degradation of carbohydrate based polyurethane elastomers (in English)

Polimery 2020, No 2, 125


DOI: dx.doi.org/10.14314/polimery.2020.2.6

Summary

Polyurethane elastomers (PUR) based on 2,2,4 (2,4,4)-trimethyl-hexamethylenediisocyanate (TMDI) and polyestrodiol (Desmophen D1200) were prepared using various carbohydratesor their derivatives: monosaccharide (glucose), disaccharide (sucrose), sugar alcohol (mannitol and sorbitol). The effect of stoichiometry of ingredients and type of carbohydrates is discussed in relation to their susceptibility to enzymatic degradation catalysed by lipase from Candida antarctica (Novozym 735). The study supports the suitability of carbohydrates or sugar alcohols as important components of PUR for biomedical applications.


Keywords: polyurethane, carbohydrates, enzymatic degradation, surface structure, morphology, roughness, topography
e-mail: nogaj@prz.edu.pl
J. Wojturska
The effect of chain extender structure on the enzymatic degradation of carbohydrate based polyurethane elastomers (in English)