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牛奶蛋白复合纤维,是由牛奶中分离出来的酪蛋白与高分子化合物丙烯腈纶,经接枝共聚反应生成高聚物,再经湿法纺丝工艺而成的新型纺织纤维。用投影仪观察其外形,纵向有隐条纹,边缘光滑;横截面呈圆形。牛奶蛋白复合纤维是含有动物蛋白质氨基酸的合成纤维,它兼有天然纤维与合成纤维的特性,既有柔软亲肤的穿着舒适性,又有抗菌防蛀的穿着服用性。 相似文献
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介绍了利用棉纺织传统设备,研发生产牛奶蛋白纤维,羊绒,涤纶复合弹力面料的设计思路、原料选用、生产技术措施及产品测试结果.该产品是将牛奶蛋白纤维与羊绒纤维复合作为外包纤维,用莱卡弹力丝作芯丝,经织造开发出的五枚二飞经面缎纹面料,测试表明,该面料具有良好的吸湿、透气、悬垂、舒适等服用性能,是理想的高档服装面料. 相似文献
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测试了牛奶蛋白纤维面料的顶破强力、透气性、刚柔性、透湿性、悬垂性和耐磨性主要服用性能,并与纯棉面料的服用性能进行了对比分析。结果表明牛奶蛋白纤维面料的悬垂性、柔软度、透气性、透湿性均好于纯棉面料,而耐磨性及抗顶破性不如纯棉面料。 相似文献
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采用B型活性染料、阳离子染料和中性染料对牛奶蛋白复合纤维进行染色,讨论了几种染料对牛奶蛋白复合纤维的上染性以及pH值对上染百分率的影响.实验结果表明,B型活性染料上染百分率随染浴pH值降低而增加;阳离子染料在pH值为6条件下,上染百分率较高;中性染料对牛奶蛋白复合纤维染色可获得较高上染百分率,在酸性条件下效果更好,但匀染性一般.B型活性染料和中性染料染色牢度较好,阳离子染料稍差. 相似文献
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由于牛奶蛋白复合纤维染整加工中经常伴随着湿热加工,因此,着重研究了湿热处理对牛奶蛋白复合纤维结构和性能的影响.结果表明,湿热处理对牛奶蛋白复合纤维的收缩率、强力、白度及表面形态影响显著,对牛奶蛋白复合纤维结构及结晶形态影响很小.随着湿热处理温度的升高,牛奶蛋白复合纤维织物的顶破强力稳步提高,而白度出现下降;当湿热处理温度大于100℃时,收缩率的增幅明显变大,且手感变硬;特别当湿热处理温度超过130℃时,纤维的表面已经几乎没有平整的地方.因此,牛奶蛋白复合纤维宜采用90、100℃为其最高湿热加工温度. 相似文献
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牛奶纤维拉伸性能理论模型的研究 总被引:1,自引:0,他引:1
文章探讨了牛奶纤维拉伸性能的理论数学模型,对牛奶纤维的力学性能进行了模拟,利用4元件非线性粘弹模型对其应力应变关系进行了分析和计算,结果表明,理论和实测结果符合得很好.该模型对于预测纤维的拉伸性能具有理论指导意义.另外,文章还对牛奶纤维干湿条件下的断裂强力和断裂伸长率进行了对比,其在干态下的力学性能优于湿态下的力学性能. 相似文献
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通过显微镜法、燃烧法以及化学溶解法,对大豆、牛奶纤维的鉴别进行了研究,并且对大豆、牛奶纤维与其他纤维混纺的织物进行了含量分析。 相似文献
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R.I. SAN MIGUEL M.E. KUNKEL W.C. BRIDGES JR. R.L. DICK J.C. ACTON 《Journal of food science》1990,55(4):885-887
The exchange of 8.4% neutral detergent fiber (NDF) of wheat bran for 8.3% NDF of cellulose in diets containing either beef, chicken, fish or casein as protein sources did not (P>0.05) alter feed consumption, weight gain or energy intake in the protein efficiency ratio (PER) bioassay with weanling rats. Higher (P<0.05) fecal nitrogen (N) excretions and lower (P<0.05) N digestibilities occurred for each protein source when wheat bran was exchanged for cellulose. The exchange also had no effect (P>0.05) on PER or net protein ratio (NPR) of casein or fish protein or on NPR of chicken protein. However, PER and NPR of beef and PER for chicken were reduced (P<0.05) when the dietary fiber was exchanged. 相似文献
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The in vitro digestibility of casein was substantially decreased by food type gums in the following order: karaya > ghatti > tragacanth > guar > locust bean. Extent of reduction of protein digestibility appeared to be related to the structure of the gum (degree of branching and extent of ionization). The fiber constituents, holocellulose, lignin, apple pectin, and the residues from protease predigested wheat bran and great northern bean, when present, significantly (P < 0.05) reduced casein digestibility. Gel filtration of the soluble portion from the casein hydrolysates containing pectin and bran or bean residues showed the presence of peptide fractions of larger molecular weight than those in a hydrolysate from the casein control. Results supported the hypothesis that dietary fiber constituents may reduce protein digestibility and increase nitrogen excretion through ionic interaction, matrix restriction, and modification of filtration characteristics by the fiber components tested. 相似文献
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酸性染料对大豆蛋白/牛奶/聚乙烯醇共混纤维的吸附性能 总被引:1,自引:0,他引:1
采用C.I. 酸性蓝113和C.I. 酸性蓝168对大豆蛋白/牛奶酪素蛋白/聚乙烯醇共混纤维(简称双蛋白纤维)和大豆蛋白/聚乙烯醇共混纤维(简称大豆蛋白纤维)进行染色,比较了Langmuir和Langmuir+Nerst两个染色热力学方程对实验点的模拟结果,探讨了染色温度对Langmuir+Nerst吸附常数的影响,分析了两只染料对双蛋白纤维和大豆蛋白纤维吸附性能的差异。结果表明,Langmuir+Nerst吸附模型比更适合于描述C.I. 酸性蓝113和C.I. 酸性蓝168在双蛋白纤维和大豆蛋白纤维上的吸附,染料在双蛋白纤维上的平衡吸附量高于大豆蛋白纤维,C.I. 酸性蓝113与纤维离子键结合程度高于C.I. 酸性蓝168。 相似文献
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牛奶蛋白纤维的H2O2漂白及Lanasol型活性染料染色 总被引:1,自引:0,他引:1
文章研究了牛奶蛋白纤维经过亚铁盐预处理和助洗剂清洗后,不同的漂白条件对纤维白度的影响.采用Lanasol型活性染料对牛奶蛋白纤维进行染色,对影响染色的温度、pH值、盐用量等进行了分析,提出了较适宜的染色工艺.由于牛奶蛋白纤维本身具有米黄色,在染色过程中影响产品的鲜艳度,因此产品染色前须经过漂白处理. 相似文献
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Four lactating dairy cows were used in a balanced 4 x 4 Latin square design to examine the effects of casein infusion in the rumen, duodenum, or both on the intake of red clover-grass silage, chewing behavior, diet digestion, microbial protein synthesis, rumen fermentation, digestion, and passage kinetics, milk production, and milk composition. Duodenal infusion increased eating time, silage intake, rumen neutral detergent fiber pool, yields of milk, protein, and lactose, and concentration of milk protein, and tended to decrease that of milk fat. Ruminal infusion tended to decrease eating time, and increased significantly microbial protein synthesis, rumen ammonia-N concentration, molar proportions of isovalerate and valerate, digestion rate of digestible neutral detergent fiber, passage rate of indigestible neutral detergent fiber, and milk urea content, and decreased rumen neutral detergent fiber pool. Silage intake, and yields of milk, protein, and lactose were highest when casein was simultaneously infused in both sites. 相似文献