Effect of Protein Content on the Damping Properties of Natural Rubber
Enzyme dosages on the mechanical properties and the influence of the damping performance and thermal stability of natural rubber were studied based on single factor experiment with a fixed stabilizer dosage and digestion temperature. The results showed that with the reduction of protein content, the tensile strength of the natural rubber vulcanizates showed a trend of increase, but its performance after aging rate reduced slightly. The effect of protein content on the thermal stability of natural rubber was small, but lower protein content would lead to increased damping properties..