High resilience flexible polyurethane foams using soy protein isolate (SPI) were prepared by interacting proteins with high reactive polyether polyol, polymer polyol, cross-linking agent, blowing agent, foam stabilizer, water and mixed isocyanate through free foaming and cold-curing. The effects of SPI on the physical properties, mechanical properties, cell structure, and thermal properties of the polyurethane foams (PUFs) were investigated. The results showed that, the density, dimensional stability, compression set value, and comfort factor of the PUFs increased as the concentration of SPI increased. The foam resilience and elongation at break decreased with the increasing addition of SPI, while the foam tensile strength firstly increased and then decreased. Meanwhile, the foam thermal stability was enhanced by introducing of SPI. But it should be sued bellow 150℃.%以大豆分离蛋白、高活性聚醚、聚合物多元醇、交联剂、发泡剂、泡沫稳定剂和混合异氰酸酯为原料,自由发泡、常温熟化制备了大豆蛋白基高回弹聚氨酯软泡.研究了大豆蛋白质(SPI)对聚氨酯泡沫物理性能、力学性能、孔结构和热性能的影响.结果表明:SPI添加量对泡沫物理和力学性能影响最大.随着SPI含量增加,泡沫的密度、尺寸稳定性提高,压陷硬度和舒适因子提高增大；回弹率下降,断裂伸长率减小,而拉伸强度先增大后减小.SPI能够提高聚氨酯的热稳定性,但最好低于150℃使用.
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