This paper studies the effect of weak acid and alkali solution on the tensile properties of milk protein fiber by orthogonal experimental method. The variance analysis of experimental data show that pH, temperature and time of processing have no significant impacts on breaking elongation rate, breaking strength, initial tensile modulus and other performance indicators of milk protein fiber in solution of weak acid and alkali when the significance level a is 10 %, and temperature is lower than 90 ℃, and time of processing is shorter than 120 mins. The comparison between experimental data before and after the processing of the milk protein fiber also show that weak acid and alkali solution will not evidently damage the milk protein fiber. And the milk protein fiber and its product can be dyed and finished, post-processed and maintained in weak acid and alkali solution whose pH value is 4~9.%通过正交试验的方法,研究了低浓度酸碱溶液对牛奶蛋白纤维拉伸性能的影响.试验数据方差分析显示,显著性水平a为10％时,在低浓度酸碱溶液中,溶液的温度低于90℃,处理时间小于120 min的条件下,pH值、温度和处理时间对牛奶蛋白纤维的断裂伸长率、断裂强度和初始模量等拉伸性能指标没有显著影响.牛奶蛋白纤维处理前后的试验数据对比也说明了低浓度酸碱溶液不会对牛奶蛋白纤维造成显著的损伤.研究表明,牛奶蛋白纤维及其产品应该在pH值为4～9的低浓度酸碱溶液中进行染整、后处理及维护保养.
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