Effect of Proteins on the Vulcanized Natural Rubber Crosslinking Network Structure and Mechanical Properties

Abstract

Proteins are important factors affecting the properties of natural rubber. Therefore, investigating the effect of free and bonded proteins on the structure and mechanical properties of the vulcanized crosslinking network of natural rubber would provide a theoretical basis for the production of high mechanical resistance natural rubber. Herein, natural rubbers with different protein contents and types were prepared by high-speed centrifugation. And, the effects on their network structure, vulcanization, tensile strength, tearing strength and dynamic mechanical properties were investigated. The results showed that the reduction in protein content led to the decrement in the entanglement networks, crosslinking density and tensile and tear strengths of the vulcanized natural rubber. Moreover, the bonded proteins had an obvious influence on the vulcanization process, while free proteins played an important role in the crosslink densities. These results reveal that both bonded and free proteins are involved in the vulcanization process and the construction of the vulcanized crosslinking network structure of natural rubber, which enhances the mechanical properties such as the modulus and tensile strength of vulcanized natural rubber.