Thermal Stability of Polyurethanes from Soybean Oil as Natural Source and its Chemical Modifications

Soybean oil is beneficial to improve the compatibility between polylactide (PLA) and succinylated lignin (SAL), which leads to the preparation of a host of biobased composites containing PLA, SAL, and epoxidized soybean oil (ESO). The introduction of SAL and ESO enables the relatively homogeneous morphology and slightly better miscibility obtained from triply PLA/SAL/ESO composites after dynamic vulcanization compared with unmodified PLA. The rigidity of the composites is found to decline gradually due to the addition of flexible molecular chains. According to the reaction between SAL and ESO, the Tg of PLA/SAL/ESO composites is susceptible to the movement of flexible molecular chains. The rheological behaviors of PLA/SAL/ESO under different conditions, i.e., temperature and frequency, exhibit a competition between viscidity and elasticity. The thermal stability of the composites displays a slight decrease due to the degradation of SAL and then the deterioration of ESO. The elongation at break and notched impact strength of the composites with augmentation of ESO increase by 12% and 0.5 kJ/m2, respectively. The triply biobased PLA/SAL/ESO composite is thus deemed as a bio-renewable and environmentally friendly product that may find vast applications.

Download Full-text

Thermal stability of epoxidized soybean oil and its absorption and migration in poly(vinylchloride)

Polymer Engineering & Science ◽

10.1002/pen.23417 ◽

2012 ◽

Vol 53 (8) ◽

pp. 1645-1656 ◽

Cited By ~ 19

Author(s):

Bin Sun ◽

Bharat Indu Chaudhary ◽

Chun-Yin Shen ◽

Di Mao ◽

Dong-Ming Yuan ◽

...

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Epoxidized Soybean Oil ◽

And Migration ◽

Thermal Stability Of

Download Full-text

Enhancement of thermal stability of soybean oil by blending with tea seed oil

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2018.v30.i11.1862 ◽

2018 ◽

Author(s):

Nopparat Prabsangob ◽

Soottawat Benjakul

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Seed Oil ◽

Phenolic Content ◽

Monounsaturated Fatty Acids ◽

Oxidation Products ◽

Secondary Oxidation ◽

Tea Seed Oil ◽

Oil Deterioration ◽

Thermal Stability Of

Frying accelerates oil deterioration through several chemical reactions, particularly lipid oxidation. Soybean oil (SBO), the polyunsaturated fatty acid (PUFA) rich oil, is prone to thermal degradation. Nevertheless, tea seed oil (TSO), mainly consisting of monounsaturated fatty acids (MUFA), is quite stable. This work aimed to elucidate thermal stability of SBO as affected by TSO blending at varying volume ratios. After frying for several repeated cycles, SBO/TSO blends with the ratios of 70:30, 60:40 and 50:50 showed lower total oxidative degree than SBO alone. FTIR spectra suggested less cis C=C deformation of the SBO blended with TSO, and the 60:40 SBO/TSO blend contained the lowest secondary oxidation products. Along frying, less change in viscosity (color) was found for the 60:40 and 50:50 (60:40) SBO/TSO blends. Improved thermal stability of the blended oils was expected due to the decrease in PUFA and increase in phenolic content, and this study suggested that the 60:40 SBO/TSO blend showed the highest stability.

Download Full-text

Thermal Stability of Soybean Oil: When must we discard it?

MOJ Food Processing & Technology ◽

10.15406/mojfpt.2016.02.00051 ◽

2016 ◽

Vol 2 (5) ◽

Author(s):

Julio Cesar Bastos Fernandes

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Thermal Stability Of

Download Full-text

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods ◽

10.3390/foods11020179 ◽

2022 ◽

Vol 11 (2) ◽

pp. 179

Author(s):

Shichen Zhu ◽

Xiaocao Chen ◽

Jiani Zheng ◽

Wenlong Fan ◽

Yuting Ding ◽

...

Keyword(s):

Thermal Stability ◽

Soybean Oil ◽

Seed Oil ◽

Hydrophobic Interactions ◽

Control Group ◽

Gel Properties ◽

Oil Emulsion ◽

Surimi Gel ◽

Thermal Stability Of ◽

Perilla Seed

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel properties of surimi gels were modulated by oil types and emulsification degrees. In detail, the rising pre-emulsification ratio caused the increase of the emulsifying activity index (EAI) and decrease of emulsifying stability index (ESI) for both emulsions. The larger droplet sizes of perilla seed oil than soybean oil may be responsible for their emulsifying stability difference. The gel strength, water retention, dynamic modulus and texture properties of both kinds of surimi gels displayed a firstly increased and then decreased tendency with the rising pre-emulsification ratios. The peak values were obtained as perilla seed oil emulsion with emulsification ratio of 20% group (P1) and soybean oil emulsion with emulsification ratio of 40% group (S2), respectively. Anyway, all emulsion gels showed higher thermal stability than the control group regardless of oil types. Similar curves were also obtained for the changes of hydrogen bond, ionic bond and hydrophobic interactions. Overall, perilla seed oil emulsion with emulsification ratio of 20% (P1 group) contributed to the improved thermal stability of surimi gels.

Download Full-text