制备工艺对大豆蛋白质塑料性能的影响  

The Effect of Processing Technology on the Property of Soy Protein Plastics

作　　者：汪浩[1] 黄华[2] 张隐西[2] 

机构地区：[1]山东农业大学化学与材料科学学院,山东泰安271018 [2]上海交通大学高分子材料研究所,上海200240

出　　处：《食品与生物技术学报》2006年第2期93-96,共4页Journal of Food Science and Biotechnology

摘　　要：研究了模压温度、不同HAAKE混炼温度混炼后再模压制得大豆蛋白质塑料的力学性能、吸水性能,然后对模压和先经HAAKE混炼再模压大豆蛋白质塑料的力学性能、吸水性能、凝胶率和拉伸断面形貌进行了对比研究,考察了增塑剂、润滑剂和还原剂(reducing agent)对模压样片性能的影响。The effect of molding temperature and HAAKE mixture temperature on the mechanical, water absorption, gel contents and morphology properties of soy protein plastics plasticized by glycerin was studied. The best molding temperature is between 125～140℃. The results of the two preparation methods were compared. The mechanical property of soy protein plastics molded directly is better than that of the plastics, which was mixed in HAAKE mixture first and then molded. In addition, the effect of glycerin, lubricant and reducing agent on the molded samples was also studied.

关 键 词：大豆 蛋白质 塑料 力学性能 吸水性能 断面形貌 

分 类 号：TQ320.7[化学工程—合成树脂塑料工业]