大豆蛋白改性酪朊标签粘合剂的研制  

Study on casein label adhesive modified by soybean protein

作　　者：陈平旭[1] 李璐璐[1] 王鹏业 陈宝元 

机构地区：[1]郑州大学材料科学与工程学院,河南郑州450001 [2]河南省包装技术协会,河南郑州450003

出　　处：《中国胶粘剂》2008年第7期36-38,43,共4页China Adhesives

摘　　要：介绍了一种以酪朊蛋白和大豆蛋白为主要原料研制的标签粘合剂。为了满足当前低成本标签粘合剂的需要,利用大豆蛋白对酪朊蛋白标签粘合剂进行改性,通过贴标耐水性试验讨论了大豆蛋白、淀粉、交联剂和pH值等对该粘合剂性能的影响。实验结果表明,当m(酪朊蛋白)∶m(大豆蛋白)=2∶1、w(淀粉)=7%～8%、pH=6.8、交联剂选用氧化锌、乙酸锌和三聚氰胺混合物且w(混合交联剂)=1.4%时,所得改性酪朊标签粘合剂的综合性能最佳,符合当前啤酒包装用标签粘合剂的使用要求,并且降低了生产成本。The preparation of a label adhesive was introduced with soybean protein and casein as main material, To meet the need of low cost label adhesive, the casein adhesive was modified by soybean protein. The effects of soybean protein, starch, crosslinking agent and pH value on the performance of the adhesive were discussed by water resistant experiments on affix label. The experimental result showed that casein label adhesive modified by soybean protein has best combination property, met the request of label adhesive for beer, and reduced product cost when mass ratio of casein and soybean protein was 2：1, mass fraction of starch was between 7% and 8%,pH value was 6.8, mass fraction of crosslinking agent which made from zinc oxide, zinc acetate and tripolycyanamide was 1.4%.

关 键 词：酪朊蛋白 大豆蛋白 标签 粘合剂 改性 耐水性 

分 类 号：TQ432.6[化学工程]