大豆蛋白/粘胶共混纤维的结构与性能  

Structure and Propertiles of Soybean Protein/Viscose Blend Fibers

作　　者：张瑞文[1] 章伟[2] 

机构地区：[1]中原工学院材料与化工学院 [2]中原工学院纺织学院,河南郑州450007

出　　处：《纤维素科学与技术》2007年第2期49-52,共4页Journal of Cellulose Science and Technology

摘　　要：采用湿法纺丝制备大豆蛋白/粘胶共混纤维,分析测试了共混纤维的结构形态与物理机械性能的关系,并与其他类型的蛋白质改性纤维进行了比较。实验结果表明共混纤维的力学性能与蛋白质比例有关,随着蛋白质质量分数的增加,纤维的强度降低;共混纤维的截面形状和黏胶纤维相似,但表面沟槽更为明显。Soybean protein/viscose blend fibers were prepared by wet-spinning. The structure and the mechanical propertiles of thr blend fiber were observed and compared with other protein blend fiber. The results show that the content of protein had effect on the structure and mechanical properties of blend fiber, the strength of the fiber was decreased with the increasing of protein content. The cross section similar to rayon fiber, but the surface groove is more obvious.

关 键 词：大豆蛋白 纤维素 共混纤维 结构 性能 

分 类 号：TS102.51[轻工技术与工程—纺织工程]