This work highlights the relationship of crosslink density, entanglement points and various sulfide crosslinks with the thermogenesis properties of natural rubber (NR). The impact of cross‐link and entanglement on thermogenesis properties was evaluated by heat build‐up test, swelling behavior, statistical thermodynamic calculation, and classic viscoelastic theory. It was found that cross‐link and entanglement points have “pinning” effect to the rubber chain, thus remarkably restricting the motion of the rubber chain and reducing thermogenesis. Besides, the effects of various sulfide crosslinks and cross‐link length on thermogenesis were compared and discussed varying the sulfur vulcanization system. It was found that the semi‐effective vulcanization system using N‐cyclohexyl‐2‐benzothiazolesulfenamide (CZ) and 2‐Mercaptobenzothiazole (M) has the lowest thermogenesis (bottom temperature rise is 7.5°C, middle is 18.7°C), which on account of combined short crosslink length with high rigid rubber chain (crosslink network dominated by mono‐ and disulfides). As a result, the deformation degree of the rubber chain during curl up‐extension and the thermogenesis are further reduced. Finally, a combination of natural film coagulation and semi‐effective vulcanization system was used to prepare a low thermogenesis NR, in which bottom and middle temperature rise were only 5.0°C and 14.1°C, respectively.
Under high-speed strain, the thermogenesis performance of natural rubber products is unstable, leading to aging and early failure of the material. The quality of rubber latex and eventually that of the final products depends among others on the protein content. We found that when the protein is almost removed, the heat generated by the vulcanized rubber increases rapidly. After adding soy protein isolate to the secondary purification rubber, the heat generation of the vulcanized rubber is reduced, and the heat generation is the lowest when the added amount is 2.5–3.0 phr, which on account of protein promotes the construction of a vulcanization network and increases the rigidity of the rubber chain, resulting in a decrease in the potential frictional behavior of the rubber chain during the curl up-extension process.
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