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Effect of Proteins on the Vulcanized Natural Rubber Crosslinking Network Structure and Mechanical Properties

文献类型： 外文期刊

作者： Wang, Yueqiong 1 ; Su, Shiqi 1 ; Liu, Hongchao 1 ; Wang, Rui 1 ; Liao, Lusheng 1 ; Peng, Zheng 1 ; Li, Jihua 1 ; Wu, Haijun 3 ; He, Dongning 3 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Guangdong Prov Key Lab Nat Rubber Proc, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China

2.Hainan Univ, Sch Mat Sci & Engn, Key Lab Adv Mat Trop Isl Resources, Minist Educ, Haikou 570228, Peoples R China

3.Lingnan Normal Univ, Sch Chem & Chem Engn, Zhanjiang 524048, Peoples R China

关键词： natural rubber; proteins; crosslinked network structure; mechanical properties

期刊名称：POLYMERS （ 影响因子：4.9； 五年影响因子：5.2 ）

ISSN：

年卷期： 2024 年 16 卷 21 期

页码：

收录情况： SCI

摘要： Proteins are important factors affecting the properties of natural rubber. Therefore, investigating the effect of free and bonded proteins on the structure and mechanical properties of the vulcanized crosslinking network of natural rubber would provide a theoretical basis for the production of high mechanical resistance natural rubber. Herein, natural rubbers with different protein contents and types were prepared by high-speed centrifugation. And, the effects on their network structure, vulcanization, tensile strength, tearing strength and dynamic mechanical properties were investigated. The results showed that the reduction in protein content led to the decrement in the entanglement networks, crosslinking density and tensile and tear strengths of the vulcanized natural rubber. Moreover, the bonded proteins had an obvious influence on the vulcanization process, while free proteins played an important role in the crosslink densities. These results reveal that both bonded and free proteins are involved in the vulcanization process and the construction of the vulcanized crosslinking network structure of natural rubber, which enhances the mechanical properties such as the modulus and tensile strength of vulcanized natural rubber.

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