Milk protein viscose fiber and preparation method thereof

Abstract

The invention provides a milk protein viscose fiber and a preparation method thereof, the milk protein content in the milk protein viscose fiber is 11.5-15.4%, and the protein loss rate in the preparation process is lower than 0.5%. According to the invention, whey protein peptide and sodium caseinate are adopted, so that degradation loss of protein in an alkaline environment is avoided. The spinning solution is alkaline, an aldehyde group in sodium hyaluronate in the auxiliary agent can generate a cross-linking reaction with amino groups in whey protein peptide and sodium caseinate under the catalytic action of an acid or alkaline condition to form a net structure, the chemical property is more stable, and protein is not prone to loss in the alkaline environment of subsequent dyeing. After a milk protein viscose spinning solution enters a coagulating bath through a spinning nozzle, sodium cellulose sulfonate is regenerated and molded to form cellulose fibers when meeting sulfuric acid, whey protein peptide and sodium caseinate generate proteins when meeting acid, and the proteins are more uniformly distributed in the fibers under the action of an auxiliary agent and cannot exist in the form of impurities to influence the strength of the fibers.

Description

technical field [0001] The invention belongs to the technical field of viscose fibers, in particular to a milk protein viscose fiber and a preparation method thereof. Background technique [0002] Viscose fiber is a kind of man-made fiber. It is the second largest chemical fiber variety in China. It has the advantages of good hygroscopicity, easy dyeing, and resistance to static electricity. It is widely used in clothing, textile and other fields. The main component of milk protein is whey protein peptide. Adding milk protein to viscose fiber can not only make the fiber softer and glossier, but also have better moisture absorption and air permeability. more demand. However, milk protein is easily affected by an alkaline environment, and a strong alkaline environment will degrade the protein. When the protein encounters a strong alkaline environment, it will first degrade to polypeptides, and then degrade to amino acids. The spinning solution of viscose fiber is Alkaline en...

AI Technical Summary

Problems solved by technology

However, milk protein is easily affected by an alkaline environment, and a strong alkaline environment will degrade the protein. When the protein encounters a strong alkaline environment, it will first degrade to polypeptides, and then degrade to amino acids, while the spinning solution of viscose fiber is Alkaline environment, so it is easy to cause the decomposition and loss of milk protein after mixing, and the protein content in the finished protein fiber is often very low

If the finished protein fiber needs to be dyed in the later stage, the dyeing process is mostly in a strong alkaline environment, which will cause further loss of protein content in the fiber

Moreover, milk protein is insoluble in water, and exists in the state of milk droplets in water, and the particle size of milk droplets is very large, and it mostly exists in the form of "impurity particles" in the finished protein fiber, so it is easy to damage the finished protein fiber. Influenced by the strength of the protein fiber, the strength of the finished protein fiber is generally low

[0003] Patent No. "CN201010184697.4" is titled "Milk protein blended regenerated cellulose fiber and its preparation process and application". Milk protein is added to viscose spinning stock solution, but the alkaline environment causes a large amount of protein content. Loss, serious waste of resources, low protein content in viscose fiber, which affects its functional performance

[0004] Patent No. "CN21310528000.4" is titled "A Milk Protein Bamboo Charcoal Viscose Fiber and Its Preparation Method". It uses the adsorption of bamboo charcoal to absorb milk protein, but it cannot fundamentally solve the impact of alkaline environment on milk protein. And this method has too high requirements on the precision of the process, a slight difference will affect the spinnability of the fiber, and the operation is more complicated