聚乙烯醇改性干酪素标签胶粘剂  

Preparation of a Novel PVA Modified Casein Adhesive

作　　者：周学林[1] 曹长青[1] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《青岛科技大学学报（自然科学版）》2006年第6期515-518,共4页Journal of Qingdao University of Science and Technology:Natural Science Edition

摘　　要：研究了以干酪素和聚乙烯醇(PVA)为主要原料制备改性干酪素标签胶的工艺,讨论了PVA用量、反应温度、反应时间、分散剂、pH值、交联剂等因素对干酪素标签胶的制备与性能的影响。实验结果表明,PVA质量分数增加,标签胶的初粘强度增加;标签胶的粘度与分散剂的质量分数和反应时间成反比,与pH值大小和交联剂的加入量成正比;标签胶的储存稳定性随反应时间增加而增加,随交联剂加入量的增加而减小。该产品用于啤酒标签的粘接,具有初粘力强,性能稳定,成本低廉等优点。对啤酒瓶贴标工业过程中出现的问题提出了相应的解决方案,获得了新型PVA改性干酪素标签胶的工业化生产工艺。The preparation and properties of a novel PVA modified casein adhesive for labeling beer bottle were studied. The adhesive was prepared using casein and PVA as main starting materials. The effects of PVA amount, reaction temperature, reaction time,dispersing agent, pH and novel cyanide cross-linking agent on the performance of the adhesive were examined. The results showed that the initial strength of the label adhesive increased with increasing of PVA amount. The viscosity of label adhesive was inversely proportional to the amount of dispersant agent and reaction time, and directly proportional to pH and amount of cross-linking agent. The storage stability of label adhesive increased with increasing of reaction time and decreased with increasing of crosslinking agent amount. The label adhesive is of good initial adhesive strength, better storage stability and low cost.

关 键 词：干酪素 聚乙烯醇 新型交联剂 耐冷藏稳定性 标签胶 改性 

分 类 号：TQ436.5[化学工程]