Toughness of Natural Rubber Composites Reinforced with Hydrolyzed and Modified Wheat Gluten Aggregates

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• 作者：Lei Jong
• 关键词：Mechanical properties ; Natural rubber ; Rubber filler ; Wheat gluten
• 刊名：Journal of Polymers and the Environment
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：23
• 期：4
• 页码：541-550
• 全文大小：1,101 KB
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• 作者单位：Lei Jong (1)
  
  1. Department of Agriculture, National Center for Agricultural Utilization Research, 1815?N. University St., Peoria, IL, 61604, USA
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Polymer Sciences
  
• 出版者：Springer Netherlands
• ISSN：1572-8900

文摘

The toughness of natural rubber can be improved by using fillers for various rubber applications. Dry wheat gluten is a protein from wheat flour and is sufficiently rigid for rubber reinforcement. The wheat gluten was hydrolyzed to reduce its particle size and microfluidized to reduce and homogenize the particle size and size distribution. The processed wheat gluten aggregates with a size of ~500 nm were used to improve the toughness of natural rubber. The crosslinked rubber composites showed an improvement in moduli, tensile strength and toughness compared to natural rubber; had a greater toughness and elongation than the carbon black filled composites at higher filler fractions. For the composites prepared under the alkali condition, the modified particles increased the moduli in the larger strain region. For the composites prepared under the acidic condition, the modified particles improved the tensile strength, elongation, and toughness. The reinforced composites were characterized with stress–strain, dynamic frequency sweep, and swelling experiments to understand their structure-properties. Keywords Mechanical properties Natural rubber Rubber filler Wheat gluten