文章摘要
蔡克平,李普旺,刘元,陈德,高天明.蛋白质含量对天然橡胶性能的影响[J].橡胶科技,2014,12(2):18-22. 本文二维码信息
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蛋白质含量对天然橡胶性能的影响
Effects of Protein Content on Properties of NR
  
DOI：
中文关键词: 天然橡胶  蛋白质  理化性能  物理性能  永久变形  压缩生热
英文关键词: NR  protein  physicochemical properties  physical properties  permanent set  compression heat buildup
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作者单位
蔡克平 中国化工橡胶株洲研究设计院 
李普旺 中国热带农业科学院农产品加工研究所 
刘元 中国化工橡胶株洲研究设计院 
陈德 中国化工橡胶株洲研究设计院 
高天明 中国热带农业科学院农产品加工研究所 
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中文摘要:
      研究蛋白质含量为0.5%～2.7%的天然橡胶（NR）生胶的理化性能、硫化胶的物理性能、耐热老化性能、永久变形性能和压缩生热。结果表明：不同蛋白质含量的NR生胶的理化性能基本相同；随着蛋白质含量降低，NR硫化胶的定伸应力、拉伸强度和撕裂强度呈先升后降的趋势，压缩永久变形减小，压缩生热降低，蛋白质含量低于1%时耐热老化性能明显降低。蛋白质含量在1.0%左右NR硫化 胶的综合性能最好。
英文摘要:
      The physicochemical properties of NR with the protein content of 0.5% to 2.7% was studied，and the physical properties， heat aging properties， permanent set and compression heat buildup property of the vulcanizates were investigated. The results showed that the physicochemical characteristics of the raw rubber with different protein content were basically the same. With the decrease of the protein content， the modulus， tensile strength and tear strength increased first and then decreased， the permanent set decreased and the heat buildup was reduced. The heat aging resistance of the NR with the protein content less than 1% decreased significantly. The vulcanizates with protein content of about 1.0% showed the best overall properties.
Author NameAffiliation
CAI Keping Zhuzhou Research & Design Institute， Chemchina Rubber Corp. 
LI Puwang Agricultural Products Processing Research Institute， Chinese Academy of Tropical Agriculture Sciences 
LIU Yuan Zhuzhou Research & Design Institute， Chemchina Rubber Corp. 
CHEN De Zhuzhou Research & Design Institute， Chemchina Rubber Corp. 
GAO Tianming Agricultural Products Processing Research Institute， Chinese Academy of Tropical Agriculture Sciences 
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