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.
Highlights
This paper provides a theoretical basis for the preparation and screening of low thermogenesis rubber matrix
CNR-3 has the highest thermogenesis, which has increased by 47.4 °C compared to FNR, and its temperature still has big uptrend with time
CNR-3 has the highest thermogenesis, which is 39.7 °C higher than FNR. This is due to the fact that the protein in the natural latex is decomposed into amino acids after enzymatic hydrolysis, which is removed in layers after high-speed c entrifugation30
Summary
As the protein content of the NR matrix decreases, the temperature rise of the sample under cyclic stress gradually increased. As the number of centrifugations increases, the protein content of the sample decreases rapidly. As the number of centrifugations increases, the intensity of these peaks (marked in the Fig. 2c,d) changed significantly, indicating that it cannot be inferred that only the protein is removed, and it may be accompanied by the loss of other non-rubber components.
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