酸变性淀粉改性酪蛋白啤酒瓶标签胶的制备研究  

Study on preparation of acid denaturated starch modified casein beer bottle tag adhesive

作　　者：陆雪良[1] 曾小君[1] 许一峰[1] 

机构地区：[1]常熟理工学院应用化学研究所,江苏常熟215500

出　　处：《应用化工》2005年第11期715-718,共4页Applied Chemical Industry

摘　　要：采用于酪素、聚乙烯醇、酸变性淀粉为主要原料,制备改性酪蛋白啤酒瓶标签胶,讨论了固含量、碱、反应温度、反应时间、交联剂、酸变性淀粉、聚乙烯醇、终点判断、耐水性、碱洗净性等因素对酪蛋白商标胶的制备与性能的影响.结果表明,制备改性酪蛋白啤酒瓶标签胶的优化配方及工艺条件为:干酪素15 g,聚乙烯醇10 g,酸变性淀粉10 g,尿素8.4 g;聚丙酰胺1.0 g,磷酸钠1.5 g,交联剂0.8 g,防腐剂0.2 g,氢氧化钠0.6 g,水87.3 g,反应温度58～62℃,反应时间2～3 h.对啤酒瓶贴标过程中存在的问题提出了相应的解决方法.In this paper, the preparation technique and property of acid denaturated starch modified casein tag adhesive for labeling beer bottle were introduced. The tag adhesive contained casein, polyvinyl alcohol, acid denaturated starch as the main material. The effect factors of solid content, alkali, reaction temperature, reaction time, cross-linking agent, starch, polyvinyl alcohol, termination reaction point, resistivity against water, alkali washfastness on the performance of the adhesive for labeling beer bottle were investigated. The optimum formula and process conditions are as follows： casein is 15 g, polyvinyl alcohol is 10 g, acid denaturated starch is 10 g, urea is 8.4 g, polyacrylamide is 1.0 g, sodium phosphate is 1.5 g, cross linking agent is 0.8 g, antiseptics is 0.2 g, sodium hydroxide is 0.6 g, water is 87.3 g, reaction temperature is 58 ～62℃, reaction time is 2 ～ 3 h. Relevant solving methods to problem existed in labeling process have also been suggested.

关 键 词：标签胶 干酪素 酸变性淀粉 聚乙烯醇 

分 类 号：TQ432.6[化学工程]