牛奶纤维热学和力学性质研究  

Study on Thermal and Tensile Properties of Casein Protein Fiber

作　　者：石风俊[1] 李并珊[1] 陈志强[1] 

机构地区：[1]中原工学院,河南郑州450007

出　　处：《河南纺织高等专科学校学报》2007年第2期12-14,共3页Journal of Henan Textile College

摘　　要：利用DTG和DSC技术对牛奶纤维的热学性质进行了测试和分析。测试结果显示,牛奶纤维吸湿性不高,热裂解从262.7℃开始,到317.6℃裂解达到高峰;拉伸实验表明,牛奶纤维的湿拉伸断裂强力和断裂伸长均较干态时为低。This paper tested and analyzed the thermal properties of casein protein fiber with DIG and DSC. The result showed the low hygroscopicity of this tiber,and the thermal cracking began at 262.7℃ and reached its peak at 317.6℃. The tensile experiment showed that the wet tensile strength and and breaking elongation of this fiber is weaker than they are in dry state.

关 键 词：牛奶纤维 DTG DSC 拉伸性质 

分 类 号：TS101.92[轻工技术与工程—纺织工程] TS102.6[轻工技术与工程—纺织科学与工程]