Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

Salomez, Mélanie; Subileau, Maeva; Vallaeys, Tatiana; Santoni, Sylvain; Bonfils, Frédéric; Sainte‐Beuve, Jérôme; Intapun, Jutharat; Granet, Françoise; Vaysse, Laurent; Dubreucq, Éric

doi:10.1111/jam.13661

Cited by 10 publications

(2 citation statements)

References 27 publications

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“…Usually, compared with naturally coagulated, acid-based coagulation endows NR higher nonisoprene components. Moreover, there are a large number of active microorganisms in NRL, which will influence the content of nonisoprene components and the naturally occurring network during maturation due to their own metabolic reactions [ 21 , 22 , 23 ]. Considering that the microorganisms in the NRL have good activity, maturation actually occurs in all stages before drying of the fabrication of natural rubber, which plays a significant role in determining the properties of rustled NR materials [ 24 , 25 , 26 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Nonisoprene Degradation and Naturally Occurring Network during Maturation on the Properties of Natural Rubber

et al. 2022

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It well-known that the superior performance of natural rubber (NR) compared to its synthetic counterpart mainly derives from nonisoprene components and naturally occurring network, which varies during the progress of the maturation and thereby results in technically graded rubber with different properties. However, identifying the roles of these two factors in the forming of excellent performance of NR is still a challenge as they change simultaneously during the maturation process. Here, influences of naturally occurring networking and nonisoprene degradation on the components, structures and properties of NR were systematically investigated by tailored treatments of maturation. It was found that the maturation-induced formation of natural network structure contributes to the increase in initial plastic value, Mooney viscosity and gel content for un-crosslinked NR, while the decomposition of nonisoprene components plays a dominant role in improving the mechanical properties of vulcanized NR. Stress-strain curve and Mooney-Rivlin analysis demonstrate that the biodegradation of the nonisoprene components significantly boost the vulcanization process, which significantly increases the number of chemical cross-link networks and effective cross-link density of the material, greatly improving the mechanical properties of NR vulcanizates. This resulted in the tensile strength of TSR 10CV being able to reach 22.6 MPa, which is significantly improved compared to 15.8 MPa of TSR 3CV. Evidenced by tubular model fitting, the increase in chemical cross-linking points effectively reduces the movable radius of the molecular chain under dynamic loading, making the molecular chain more difficult to move, which suppresses the entropy change under dynamic loading and consequently endows NR excellent dynamic mechanical properties. This resulted in a significant decrease in the temperature rising of TSR 10CV to 3.3 °C, while the temperature rising of TSR 3CV was still as high as 14.5 °C. As a minor factor, the naturally occurring network improves the mechanical properties of vulcanizates in the form of sacrificial bonds.

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Section: Introductionmentioning

confidence: 99%

Effect of Nonisoprene Degradation and Naturally Occurring Network during Maturation on the Properties of Natural Rubber

et al. 2022

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“…In recent years, the spontaneous or biological coagulation to obtain raw material natural rubber has attracted increasing attention due to not only their eco-friendly and economical nature, but also the excellent performance of NR, e.g., good mechanical properties, high cure rate, thermal stability, good dynamic mechanical properties [11][12][13][14]. Besides the protein, lipids, and minerals, sugars are one of the main non-rubber components.…”

Section: Introductionmentioning

confidence: 99%

Microstructure and Lamellae Phase of Raw Natural Rubber via Spontaneous Coagulation Assisted by Sugars

et al. 2021

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Natural rubber (NR) as a renewable biopolymer is often produced by acid coagulation of fresh natural latex collected from Hevea brasiliensis. However, this traditional process is facing a huge economic and environmental challenge. Compared with the acid coagulation, spontaneous or microorganism coagulation is an ecofriendly way to obtain NR with excellent performance. To clarify the influence of different sugars on NR quality, several sugars were used to assist the coagulation process. Influence of different sugars on microstructure and cold crystallization were examined by 1H NMR, DSC, etc. The results indicated that sugars exhibit different biological activity on terminal components of fresh field latex and can influence the resultant molecular structure and basic properties. Brown sugar exhibits higher metabolic activity and is inclined to decompose the protein and phospholipids crosslinking compared with other sugars. The larger molecular weight of sugar molecule is beneficial for the formation of the stable α lamellae phase and higher overall degree of crystallization.

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Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

Huang,

Zhang,

Zhu

et al. 2023

Chin J Polym Sci

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Microbial communities in natural rubber coagula during maturation: impacts on technological properties of dry natural rubber

Cited by 10 publications

References 27 publications

Effect of Nonisoprene Degradation and Naturally Occurring Network during Maturation on the Properties of Natural Rubber

Effect of Nonisoprene Degradation and Naturally Occurring Network during Maturation on the Properties of Natural Rubber

Microstructure and Lamellae Phase of Raw Natural Rubber via Spontaneous Coagulation Assisted by Sugars

Revealing the Structure-Property Difference of Natural Rubber Prepared by Different Methods: Protein and Gel Content are Key Factors

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