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首页> 外文期刊>Journal of Applied Polymer Science >Effect of Molding Temperature and Pressure on Properties of Soy Protein Polymers
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Effect of Molding Temperature and Pressure on Properties of Soy Protein Polymers

机译：成型温度和成型压力对大豆蛋白聚合物性能的影响

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摘要

Because of the worldwide environmental pollution problem with petroleum polymers, soy protein polymers have been considered as alternatives for biodegradable plastics. The objective of this research was to study the curing behavior of soy protein isolates (SPIs) for that application. The molding variables of temperature, pressure, and time and curing quality factors of tensile strength, strain, and water resistance were evaluated. The maximum stress fo 42.9 MPa and maximum strain of 4.61% of the specimen were obtained when SPI was molded at 150deg C and 20 MPa for 5 min. The water absorption of the specimen decreased as molding temperature and time increased. Glycerol greatly improved the flexibility of the specimen but decreased its strength. For SPI with 25% glycerol added, the maximum stress and strain of about 12 MPa and 140%, respectivley, were achieved when the specimen was molded at 140deg C for 5 min. Modling temperautre, pressure, and time are major parameters influencing the curing quality of soy protein polymers. At fixed pressure, the molding temperature and time had significant interactive effects on curing quality. At high temperature(e.g., at 150deg C) it took abotu 3 min to reach optimum curing quality; however, at low temperature (120deg C) it took about 10 min to reach optimum curing quality. The maximum strength and strain of the cured protein polymer occurred at the molding temperature close to its phase transition temperature or aobut 40deg C below its exothermic temperature.
机译：由于石油聚合物在全球范围内造成环境污染问题，大豆蛋白聚合物已被视为可生物降解塑料的替代品。这项研究的目的是研究大豆分离蛋白（SPIs）的固化性能。评价了温度，压力和时间的成型变量，以及拉伸强度，应变和耐水性的固化品质因数。在SPI于150℃和20 MPa下模压5分钟时，获得的最大应力为fo 42.9 MPa，最大应变为4.61％。随着成型温度和时间的增加，样品的吸水率降低。甘油大大提高了样品的柔韧性，但降低了强度。对于添加了25％甘油的SPI，当将样品在140°C下模制5分钟时，最大应力和应变约为12 MPa，相对应力为140％。调节温度，压力和时间是影响大豆蛋白聚合物固化质量的主要参数。在固定压力下，成型温度和时间对固化质量具有显着的交互作用。在高温下（例如在150摄氏度），花了大约3分钟的时间才能达到最佳的固化质量;但是，在低温（120摄氏度）下，大约需要10分钟才能达到最佳固化质量。固化的蛋白质聚合物的最大强度和应变发生在接近其相变温度或低于放热温度约40摄氏度的成型温度下。

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