摘要
利用酶解蛋白质原理,采用单因子试验,固定稳定剂用量和消化温度,考察不同酶用量对天然橡胶力学性能、减震性能及热稳定性能的影响。结果表明:随着蛋白质含量降低,天然橡胶硫化胶的拉伸强度呈增大趋势,其老化后性能保持率稍有下降。蛋白质含量对天然橡胶热稳定的影响作用较小,随着蛋白质含量降低,天然橡胶的减震性能有所提高。
Enzyme dosages on the mechanical properties and the influence of the damping performance and thermal stability of natural rubber were studied based on single factor experiment with a fixed stabilizer dosage and digestion temperature.The results showed that with the reduction of protein content,the tensile strength of the natural rubber vulcanizates showed a trend of increase,but its performance after aging rate reduced slightly.The effect of protein content on the thermal stability of natural rubber was small,but lower protein content would lead to increased damping properties..
出处
《热带作物学报》
CSCD
北大核心
2014年第7期1429-1433,共5页
Chinese Journal of Tropical Crops
基金
海南省自然科学基金项目(No.513145)
海南省教育厅高等学校科学研究项目(No.Hjkj2012-07)
海南省重点科技计划项目(No.ZDXM20120090)
海南省产学研一体化专项资金(No.CXY20130051)
关键词
蛋白酶
天然橡胶
力学性能
热稳定性能
减震性能
Protease
Natural rubber
, Mechanical properties
Thermal stability
Damping performance
