摘要：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.
其他摘要：Abstract 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.
