Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

Shao-Qi Huang; Jun-Qi Zhang; Yong Zhu; Ling-Min Kong; Lu-Sheng Liao; Fu-Quan Zhang; Zheng-Tian Xie; Jin-Rong Wu

doi:10.1007/s10118-024-3071-2

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Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

RESEARCH ARTICLE | Updated：2024-03-14

- Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors
  Enhanced Publication
- Chinese Journal of Polymer Science Vol. 42, Issue 4, Pages: 457-467(2024)
- Affiliations：
  
  a.State Key Laboratory of Polymer Materials Engineering, College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, China
  b.Hainan Provincial Key Laboratory of Natural Rubber Processing, Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China
- Author bio：
  
  zt-xie@scu.edu.cn (Z.T.X.)
  wujinrong@scu.edu.cn (J.R.W.)
- Funds：
- DOI：10.1007/s10118-024-3071-2
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Huang, S. Q.; Zhang, J. Q.; Zhu, Y.; Kong, L. M.; Liao, L. S.; Zhang, F. Q.; Xie, Z. T.; Wu, J. R. Revealing the structure-property difference of natural rubber prepared by different methods: protein and gel content are key factors. Chinese J. Polym. Sci. 2024, 42, 457–467

Shao-Qi Huang, Jun-Qi Zhang, Yong Zhu, et al. Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors. [J]. Chinese Journal of Polymer Science 42(4):457-467(2024)
Huang, S. Q.; Zhang, J. Q.; Zhu, Y.; Kong, L. M.; Liao, L. S.; Zhang, F. Q.; Xie, Z. T.; Wu, J. R. Revealing the structure-property difference of natural rubber prepared by different methods: protein and gel content are key factors. Chinese J. Polym. Sci. 2024, 42, 457–467 DOI： 10.1007/s10118-024-3071-2.

Shao-Qi Huang, Jun-Qi Zhang, Yong Zhu, et al. Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors. [J]. Chinese Journal of Polymer Science 42(4):457-467(2024) DOI： 10.1007/s10118-024-3071-2.

摘要

This study systematically compares and analyzes four representative natural rubber raw materials

which reveals that protein and gel content may be the key factors affecting NR performance. The protein and gel content in rubber can dissipate energy and promote the strain-induced crystallization behavior of rubber

contributing to excellent comprehensive performance.

Abstract

Natural rubber (NR) is widely used in various fields including aerospace

military industry and transportation due to its superior elasticity and comprehensive mechanical properties. Nonetheless

the commercial NR prepared by different methods usually exhibits different mechanical properties

primarily due to variations in processing conditions during the conversion from latex to bulk rubber material. Consequently

this poses challenges in scientific research and industrial production of NR. In order to assess the properties of various commercially available NR and identify key structural and compositional components

this study systematically compares and analyzes four representative NR raw materials: air dried sheet (ADS)

ribbed smoked sheets (RSS)

constant viscidity NR (CV)

and whole field latex rubber (WF). The investigation focuses on evaluating their static mechanical behavior

SIC behavior

wear resistance

and fatigue resistance. The findings indicate that protein and gel content exhibit a crucial influence on the NR properties. These constituents contribute to the formation of a high-crosslinking density region

generating a heterogeneous network structure within the rubber. This structure amplifies strains during deformation

leading to earlier and stronger strain-induced crystallization (SIC). Among the four commercial NR brands

RSS demonstrates superior overall mechanical and dynamic properties owing to its high protein and gel content. This study serves as a valuable reference for comprehending the differences in properties among various commercial NR

thereby offering guidance for the actual processing and selection of NR.

关键词

Keywords

Natural rubberProcessing methodProteinGel contentProperty

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