| 淀粉/SBR复合材料结构和性能的研究 |
| Structure and properties of starch/SBR composite |
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| DOI： |
| 中文关键词: 淀粉 丁苯胶乳 复合材料 改性 补强 |
| 英文关键词: starch SBR latex composite modification reinforcement |
| 基金项目:国家自然科学基金资助项目(50673010)；北京市教委重点学科建设基金资助项目（JD 100100526） |
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| 中文摘要: |
| 采用淀粉水溶液与丁苯胶乳共混共凝聚的方法制备淀粉/SBR复合材料，并对其结构和性能进行研究。结果表明，与SBR相比，淀粉/SBR复合材料的焦烧时间缩短，硫化速度减慢，且随着淀粉用量的增大，复合材料的ML和MH增大，邵尔A型硬度、300%定伸应力、拉伸强度和撕裂强度显著增大；淀粉与SBR形成较好的界面结合，淀粉在SBR基体中分散粒径较小；随着淀粉用量的增大，复合材料的剪切储能模量增大，高温拉伸储能模量逐渐增大，只有一个玻璃化温度，不具有两相结构的特征。 |
| 英文摘要: |
| A starch/SBR composite was prepared by blending and co-coagulation of water solution of starch and SBR latex，and its structure and properties were investigated.The results showed that in comparison to SBR，the starch/SBR composite gave shorter scorch time and lower curing rate，and as the starch loading increased，ML and MH of the composite increased，and its Shore A hardness，modulus at 300%，tensile strength and tear strength increased significantly；a better boundary bonding was formed between starch and SBR，and the starch with smaller particle size was dispersed in SBR matrix；as the starch loading increased，the shear storage modulus of the composite increased and the tensile storage modulus at high temperature increased gradually；and the composite had only one Tg temperature indicating no characteristics of two-phase structure |
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