牛奶蛋白纤维的组成与结构研究  

Study on the composition and structure of the milk protein fiber

作　　者：阮超明[1] 俞建勇[1] 王妮[1] 

机构地区：[1]东华大学纺织学院,上海200051

出　　处：《西安工程大学学报》2008年第1期6-10,共5页Journal of Xi’an Polytechnic University

摘　　要：通过氨基酸分析、红外光谱、X射线衍射及SEM扫描电子显微镜研究了牛奶蛋白纤维的组成及形态与聚集态结构,并与腈纶和大豆蛋白纤维进行了比较.结果表明,牛奶蛋白纤维含有17种氨基酸,占纤维总质量的24.86%;红外光谱表明牛奶蛋白纤维是由酪素与丙烯腈共同组成的;牛奶蛋白纤维的结晶度为45.22%,其横截面呈不规则状,纵向有沟槽.The composition, morphological structure and aggregation structure of the milk protein fiber were studied by amino acid analysis, infrared spectroscopy, X-ray diffraction and SEM （scanning electron microscopy）,and some properties were also compared with soybean protein composition fiber. The results showed that there are seventeen kinds of amino acids in the fiber, which account for about 24. 86% of the total weight of the fiber, the crystallinity is 45.22%. The cross sectional shape of the fiber is irregular and there are some grooves in its surface.

关 键 词：牛奶蛋白纤维 组成 结构 

分 类 号：TS102.512[轻工技术与工程—纺织工程]