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United States Department of Agriculture

Agricultural Research Service

Title: EFFECT OF SOY PROTEIN AND CARBOHYDRATE RATIO ON THE VISCOELASTIC PROPERTIES OF STYRENE-BUTADIENE COMPOSITES)

Author
item Jong, Lei

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 4/15/2008
Publication Date: 4/15/2008
Citation: Jong, L. 2008. EFFECT OF SOY PROTEIN AND CARBOHYDRATE RATIO ON THE VISCOELASTIC PROPERTIES OF STYRENE-BUTADIENE COMPOSITES. Meeting Proceedings. xx.

Interpretive Summary:

Technical Abstract: When soy products including soy protein isolate, defatted soy flour, soy protein concentrate, and soy spent flakes were incorporated into rubber latex to form composites, they showed substantial reinforcement effects as measured by rheological and mechanical methods. It was observed that different reinforcement effects were obtained when these soy products have a different protein/carbohydrate ratio. In this study, soy protein (SP) and soy carbohydrate (SC) are mixed in different ratios as a co-filler and their effects on the viscoelastic properties of the composites are investigated. This study shows that the combination of soy protein and carbohydrate as co-fillers yields a composite modulus that cannot be extrapolated from their single-filler composites. The co-filler dominated by SP produced a stronger composite and the co-filler dominated by SC produced a weaker composite, when compared to SP or SC single-filler composites. The recovery and stress softening experiments also indicate a synergistic effect of the co-fillers.

Last Modified: 04/24/2017
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