Location: Plant Polymer ResearchTitle: Effect of processing methods on the mechanical properties of natural rubber filled with stearic acid modified soy protein particles) Author
Submitted to: Journal of Elastomers and Plastics
Publication Type: Peer reviewed journal
Publication Acceptance Date: 11/4/2012
Publication Date: 8/1/2014
Citation: Jong, L. 2014. Effect of processing methods on the mechanical properties of natural rubber filled with stearic acid modified soy protein particles. Journal of Elastomers and Plastics. 46(5):413-426. Interpretive Summary: Natural rubber requires reinforcement filler to become practically useful. In the current development, the aggregate size of soy protein was reduced by a microfluidizer and the protein surface was modified with stearic acid to improve its compatibility with natural rubber. The soy protein reinforced natural rubber was characterized in terms of stress-strain and dynamic mechanical properties. This development will have potential uses in the reinforcement of rubber materials, and will be beneficial to soybean farmers by creating new markets for soy products.
Technical Abstract: Natural rubber was reinforced with stearic acid modified soy protein particles prepared with a microfluidizing and ball milling process. Longer ball milling time tends to increase tensile strength of the rubber composites. Elastic modulus of the composites increased with the increasing filler concentration. The loss modulus and loss tangent indicated an increase in the amount of polymer immobilized by the modified soy protein. The extent of stearic acid modification affected the mechanical properties of the rubber composites. Compared with the unmodified soy protein, the microfluidized and stearic acid modified soy protein filler improved the mechanical properties of the rubber composites.