Location: Plant Polymer ResearchTitle: Effect of microfluidized and stearic acid modified soy protein in natural rubber Author
Submitted to: American Chemical Society
Publication Type: Proceedings
Publication Acceptance Date: 5/17/2012
Publication Date: 8/19/2012
Citation: Jong, L. 2012. Effect of microfluidized and stearic acid modified soy protein in natural rubber. American Chemical Society. v. 107. Interpretive Summary: Soy protein is an abundant renewable resource and its mechanical/adhesive properties enhance mechanical properties of rubbers. In the current development, the aggregate size of soy protein was reduced with a large shear force to tear apart soy protein aggregates, and the protein surface was modified with stearic acid to improve its compatibility with natural rubber. Compared with the unmodified soy protein filler, the modified soy protein filler improved the mechanical properties of the rubber composites. 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: Microfluidized and stearic acid modified soy protein aggregates were used to reinforced natural rubber. The size of soy protein particles was reduced with a microfluidizing and ball milling process. Filler size reduction with 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. Increasing the extent of modification with stearic acid from 5 to 10% did not improve 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.