酶凝固天然橡胶硫化特性及力学性能的研究

Studies on Vulcanization Characterizations and Mechanical Properties of Natural Rubber Coagulated by Enzymes

采用溶菌酶和碱性蛋白酶凝固天然胶乳,考察了凝固方法对天然橡胶硫化特性、力学性能等的影响。结果表明,溶菌酶和碱性蛋白酶均能使新鲜天然胶乳顺利凝固;采用溶菌酶凝固新鲜天然胶乳,得到的天然橡胶蛋白质含量较高,硫化速率较慢,硫化胶具有较高的交联密度和力学性能,以及较高的玻璃化转变温度和压缩生热;而采用碱性蛋白酶处理新鲜胶乳,部分蛋白质被水解,导致天然橡胶中蛋白质含量下降,硫化速率加快,硫化胶具有较低的交联密度和力学性能。

The fresh natural rubber latex was coagulated by lysozyme and alkaline protease, and the vulcaniza- tion characterizations and mechanical properties of natural rubber were investigated respectively. The natural rubber obtained by coagulating latex with lysozyme bears high protein content and low vulcanization rate and the vulcanizate exhibits high crosslinking density, mechanical properties, Tg value and compression heat build-up. While the latex was coagulated by alkaline protease, the hydrolysis of proteins might reduce the protein content. The vulcanization process of natural rubber can be accelerated hereby but the crosslinking density and mechanical properties of natural rubber vulcanizate were decreased.