乳清蛋白对天然橡胶性能的影响

Effects on Properties of Lactoalbumin in Natural Rubber

通过外加乳清蛋白的方式研究了蛋白质对天然生胶理化性能和硫化胶的力学性能、老化性能、硫化特性、交联密度及动态热机械性能的影响。结果表明:天然生胶中加入乳清蛋白后,随着蛋白质含量的增加,门尼粘度升高,正硫化时间缩短,硫化胶的力学性能及热老化性能提高;在测试范围内,硫化胶的交联密度升高,储能模量和玻璃化温度都随着蛋白质含量的增加而增大。

We investigated the effect of protein on the physical and chemical properties,mechanical properties,heat aging properties, vulcanization characteristics, the cross-linking density of vulcanization and dynamic thermo mechanical properties of natural rubber by adding lactoalbumin protein. Based on the results, the properties including mooney viscosity, mechanical properties and heat aging properties could be increased by adding lactoalbumin protein and it could also promote vulcanization. The cross-linking density, the storage modulus and glass temperature of the cured rubber were increased with the increase of protein content.