Study on thermal property of new soybean protein fiber
The thermal and mechanical properties of new soybean protein fiber and soybean protein/PVA blend fiber are compared and analyzed by TG and DSC. New soybean protein fiber has no the glass-transition and obvious softening in DSC tests. Initial decomposition temperature is 306.6℃, both higher than those of soybean protein/PVA blend fiber. After heat-treating at 170 ℃ for 30 min, the strength and elongation of soybean protein fiber are 16.19 % and 10.65 % lower than those of untreated fiber, respectively, which are better than those of soybean protein/PVA blend fiber. The heat shrinkage ratio of soybean protein fiber in boiling water and dry-hot air are 0.58% and 0.52%, respectively, which are quite lower than those of soybean protein/PVA blend fiber. The heat resistance and damp-heat dimensional stability of soybean protein fiber are better than those of soybean protein/PVA blend fiber.
GUO Xiaojie
College of Material Science and Engineering , Tianjin Polytechnic University , Tianjin,300160,China
国际会议
2009 International Conference on Advanced Fibers and Polymer Materials(2009年先进纤维与聚合物材料国际学术会议)
上海
英文
1002-1004
2009-10-21（万方平台首次上网日期，不代表论文的发表时间）