南极磷虾虾肉蛋白/聚丙烯腈复合纤维的制备与表征  

Preparation and characterization of Antarctic krill protein/polyacrylonitrile composite fibers

作　　者：郭静[1] 张雨燕[1] 李学才[1] 赵健[1] 管福成[1] 

机构地区：[1]大连工业大学纺织与材料工程学院,辽宁大连116034

出　　处：《大连工业大学学报》2014年第5期359-363,共5页Journal of Dalian Polytechnic University

基　　金：辽宁省教育厅一般项目资助(LR2012017);纤维材料改性国家重点实验室开放课题(V201106)

摘　　要：通过接枝与共混并用的方法将南极磷虾虾肉蛋白质引入聚丙烯腈(PAN)中,采用湿法纺丝制备了南极磷虾虾肉蛋白/聚丙烯腈复合纤维。并通过FT-IR表征了接枝物的成分,有效地证明了接枝的成功性。X射线衍射测试表明,接枝物在保留部分PAN和蛋白质结晶性的同时,由于结构受到了破坏,结晶能力有所降低。用差热分析法(TGA)测试了不同蛋白质含量下复合纤维的热稳定性,分析了蛋白质含量对纤维热性能的影响。采用单丝强力仪测试了不同组分纤维的断裂强力,结果表明,纤维的断裂强力随着接枝物含量的增加而降低。最后用电镜观察了纤维的微观形貌,纤维表面的沟槽结构和分散颗粒,表明纺丝原液在凝固的过程中存在不均匀收缩现象。Grafting and blending technology were used to introduce the Antarctic krill shrimp meat protein into polyacrylonitrile（PAN）,and Antarctic krill shrimp meat protein/PAN composite fibers were made through wet spinning and proved by FT-IR test.X ray diffraction test indicated that the crystallization capacity of protein and PAN were partially preserved,but strength was declined because the structure was destroyed.Differential thermal analysis（TGA）was used to test the thermal stability of composite fibers under different protein contents,and analyzed the influence of protein content to it.The breaking strength was decreased with the increase of graft content.The groove structure and dispersed particles on fibers surface indicated an existence of differential shrinkage during the solidification of spinning solution.

关 键 词：南极磷虾 蛋白质 接枝 聚丙烯腈 复合纤维 

分 类 号：TQ342[化学工程—化纤工业]