Key Laboratory of Tropical Biological Resources of Ministry of Education, School of Materials Science and Engineering, Hainan University, Haikou, China.
Sci Rep. 2020 Oct 2;10(1):16417. doi: 10.1038/s41598-020-73546-7.
Under high-speed strain, the thermogenesis performance of natural rubber products is unstable, leading to aging and early failure of the material. The quality of rubber latex and eventually that of the final products depends among others on the protein content. We found that when the protein is almost removed, the heat generated by the vulcanized rubber increases rapidly. After adding soy protein isolate to the secondary purification rubber, the heat generation of the vulcanized rubber is reduced, and the heat generation is the lowest when the added amount is 2.5-3.0 phr, which on account of protein promotes the construction of a vulcanization network and increases the rigidity of the rubber chain, resulting in a decrease in the potential frictional behavior of the rubber chain during the curl up-extension process.
在高速应变下，天然橡胶制品的热生成性能不稳定，导致材料老化和早期失效。胶乳的质量，最终影响到成品的质量，这取决于诸多因素，其中包括蛋白质含量。我们发现，当蛋白质几乎被去除时，硫化橡胶产生的热量会迅速增加。在二次纯化橡胶中添加大豆分离蛋白后，硫化橡胶的产热量降低，当添加量为 2.5-3.0 phr 时，产热量最低，这是因为蛋白质促进了硫化网络的构建，增加了橡胶链的刚性，导致橡胶链在卷曲-伸展过程中的潜在摩擦行为减少。
