清水沸煮桑蚕丝纤维的分纤举动与结构特征

The splitting behavior and structural properties of mulberry silk fiber boiled by water

桑蚕丝纤维脱胶是其被深度开发与利用的重要前提,文章通过研究不同时间清水沸煮桑蚕丝纤维,探讨长时间沸煮取代化学助剂辅助桑蚕丝纤维脱胶的可行性。结果显示:清水沸煮2 h即可完成桑蚕丝纤维的脱胶,而随着清水煮沸时间的增加,桑蚕丝纤维表现出从丝胶溶失逐渐转向丝素中原纤分离的过程,且清水沸煮时间越长,原纤的分离越严重;而XRD、FTIR和热分析的结果表明,桑蚕丝纤维在清水中煮沸对其结晶结构及二级结构组分的影响不大;但SDS-PAGE测试结果表明,清水煮沸时间越长,桑蚕丝纤维的再溶分子量却逐渐减小。

The degumming of mulberry silk fiber is an essential prerequisite for its depth exploitation and utilization.Through the study of boiling mulberry silk in clean water for different time,this paper investigates the feasibility of assisting the degumming of mulberry silk by replacing chemical addictive with long-time boiling.The results showed that the mulberry silk could be degummed by boiling in clean water for 2 h.With the boiling time prolonged,the process from sericin dissolution of mulberry silk to fibril separation was observed,and the longer boiling time in water,the severer the fibril separation of silk fibroin fiber.The results of XRD,FTIR and thermal analysis showed that boiling of mulberry silk in clean water had slight influence on the crystallization structure and secondary structure components,while SDS-PAGE test results indicated that with the boiling time in water prolonged,the resolubilized molecular weight of mulberry silk was gradually reduced.