文献类型： 外文期刊

作者： Huang, Shao-Qi ¹ ; Zhang, Jun-Qi ¹ ; Zhu, Yong ¹ ; Kong, Ling-Min ¹ ; Liao, Lu-Sheng ² ; Zhang, Fu-Quan ² ; Xie, Zheng-Tian ¹ ; Wu, Jin-Rong ¹ ;

作者机构： 1.Sichuan Univ, Coll Polymer Sci & Engn, State Key Lab Polymer Mat Engn, Chengdu 610065, Peoples R China

2.Chinese Acad Trop Agr Sci, Hainan Prov Key Lab Nat Rubber Proc, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China

关键词： Natural rubber; Processing method; Protein; Gel content; Property

期刊名称：CHINESE JOURNAL OF POLYMER SCIENCE （ 影响因子：4.3； 五年影响因子：3.4 ）

ISSN： 0256-7679

年卷期： 2024 年 42 卷 2 期

页码：

收录情况： SCI

摘要： Natural rubber (NR) is widely used in various fields including aerospace, military industry and transportation due to its superior elasticity and comprehensive mechanical properties. Nonetheless, the commercial NR prepared by different methods usually exhibits different mechanical properties, primarily due to variations in processing conditions during the conversion from latex to bulk rubber material. Consequently, this poses challenges in scientific research and industrial production of NR. In order to assess the properties of various commercially available NR and identify key structural and compositional components, this study systematically compares and analyzes four representative NR raw materials: air dried sheet (ADS), ribbed smoked sheets (RSS), constant viscidity NR (CV), and whole field latex rubber (WF). The investigation focuses on evaluating their static mechanical behavior, SIC behavior, wear resistance, and fatigue resistance. The findings indicate that protein and gel content exhibit a crucial influence on the NR properties. These constituents contribute to the formation of a high-crosslinking density region, generating a heterogeneous network structure within the rubber. This structure amplifies strains during deformation, leading to earlier and stronger strain-induced crystallization (SIC). Among the four commercial NR brands, RSS demonstrates superior overall mechanical and dynamic properties owing to its high protein and gel content. This study serves as a valuable reference for comprehending the differences in properties among various commercial NR, thereby offering guidance for the actual processing and selection of NR.