硬脂酸对大豆蛋白质塑料性能的影响  

Effect of Stearic Acid on the Properties of Soy Protein Plastic

作　　者：崔永岩[1] 高留意[1] 陈公安[1] 

机构地区：[1]天津科技大学材料科学与化学工程学院,天津300222

出　　处：《塑料》2006年第4期17-20,95,共5页Plastics

摘　　要：对水的敏感性是阻碍大豆蛋白质降解塑料广泛应用的不利因素,为了克服这一缺点,实验固定甘油和大豆蛋白质的比例,通过添加硬脂酸与大豆蛋白质共混,研究了其添加量对机械性能和吸水率的影响。同时拉伸和红外、扫描电镜等实验表明甘油、硬脂酸对膜的力学性能、吸水率、断面形态、红外图谱均有影响。The sensibility to water was the unfavourable factor for the degradable plastics with soy protein to be used extensively. In order to solve the problem, the proportion of glycerol and soy protein was set and soy protein was blended with stearic acid. The effect of stearic acid addition on the mechanical properties and water absorbing properties was investigated. The stretching, FT-IR and SEM tests showed that both the glycerol and stearic acid had effects on the mechanical properties, water absorbing property and section configuration of the films.

关 键 词：大豆蛋白质塑料 硬脂酸 共混 吸水率 

分 类 号：TQ225.126[化学工程—有机化工]