Structure–property relationship of starch‐filled chain‐extended polyurethanes

Chain‐extended polyurethane (PU) elastomers were prepared using castor oil with 4,4′‐methylene bis (phenyl isocyanate) (MDI) as a crosslinker and 4,4′‐diamino diphenyl sulphone (DDS) as an aromatic diamine chain extender. A series of starch‐filled (from 5 to 25% wt/wt) diamines chain‐extended PUs have been prepared. The starch‐filled PU composites were characterized for physico‐mechanical properties viz, density, surface hardness, tensile strength, and percentage elongation at break. Thermal stability of PU/starch have been carried out by using thermogravimetric analyzer (TGA). Thermal degradation process of PU/starch were found to proceed in three steps. TGA thermograms of PU/starch shows that all systems were stable upto 235°C, and maximum weight loss occur at temperature 558°C. The microcrystalline parameters such as crystal size (〈N〉) and lattice strain (g in %) of PU/starch have been established using wide‐angle X‐ray scattering (WAXS) method.