Résumé
A novel vegetable oil-based polyamine issued from grapeseed oil (GSO) was prepared using cysteamine chloride (CAHC) by thiol-ene coupling (TEC). The structure of the polyamine oil (AGSO) was carefully examined using a large range of chemical analyses (FTIR, 1H NMR and 13C NMR, LC-MS...). The effects of the amination of GSO on the vegetable oil properties were also studied using viscosimetry. Then, AGSO was employed as a novel curing agent for bio-based epoxy resin. The thermal crosslinking reaction between AGSO and epoxidized linseed oil (ELO) was studied by DSC and rheology. This study also dealt with the definition of the thermomechanical properties of the final material obtained by the mixing and curing of AGSO with ELO in stoichiometric proportions.