Abstract
In order to understand the mechanical properties of the soybean protein fibers (simply called SPF) in different processing condition, the tensile and frictional properties of the SPF are measured with different instruments. By the analysis of the results, the following conclusions can be deduced: bleaching has an influence on decreasing tenacity at break for each test modality. Knotted and looped modalities decrease fiber tenacity remarkably in all three samples, and the same occurs with elongation at break. Looped modalities show lower tenacity and elongation at break, the lowest being the bleached fibers in looped modalities.
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