大豆蛋白/粘胶共混溶液的可纺性

Spinnability of soybean protein/viscose blended solution

采用纺前注射的方法,使大豆蛋白溶液和粘胶溶液动态混合。通过对共混溶液流变性能的研究,验证了大豆蛋白含量和温度对大豆蛋白/粘胶共混溶液的流变曲线、非牛顿指数和结构粘度指数以及可纺性的影响。结果表明,大豆蛋白/粘胶共混溶液为切力变稀型流体,随着大豆蛋白含量的升高非牛顿指数变小;随着大豆蛋白含量和温度的升高,共混流体表观粘度降低,结构粘度指数增大,可纺性变差;当温度为30℃以上时,粘度随温度的升高而降低的现象减弱。

The soybean protein and viscose solutions were blended using the method of spun injection. The influence of protein content and temperature on the rheological curve, non-Newtonian flow index, structural viscosity index and spinnability of soybean protein/viscose blended solution was studied through researching the rheological behavior of the soybean protein/viscose blended solution. The results showed that soybean protein/ viscose blended solution is a typical pseudoplastic fluid, and its non-Newtonian flow index drops as the soybean protein content increases. And as the protein content and temperature increase, its apparent viscosity decreases, structural viscosity index increases, and spinnability deteriorates. The phenomena that the viscosity of the blended solution decreases with raising of the temperature weakens over 30 ℃.