大豆蛋白胶稻草碎料板制备关键工艺参数研究  

Study on Key Parameters for Preparing Rice Straw Particle Board Glued with Soy Protein Adhesive

作　　者：温平威[1,2] 刘玉环[1,2] 杨柳[1,2] 阮榕生[1,2] 刘成梅[1] 张锦胜[1,2] 彭红[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047

出　　处：《林业科技》2010年第5期38-41,共4页Forestry Science & Technology

基　　金：江西省教育厅自然科学基金项目资助;农业部热带作物产品加工重点开放实验室科技基金项目;长江学者创新团队发展计划项目(IRT0540)

摘　　要：采用自制大豆蛋白胶,通过热压法对稻草碎料板的制备工艺参数进行了系列试验的结果表明:稻草碎料板的静曲强度(MOR)在施胶量为71%时(相当于粗蛋白添加量为12%)最强,接近GB/T 21723-2008的要求;稻草碎料板的内结合强度(IB)随着施胶量的增大而增强,在施胶量为82%时(相当于粗蛋白添加量为18%),内结合强度接近GB/T 21723-2008的要求;稻草碎料粒径对稻草板的静曲强度和内结合强度影响不显著,稻草碎料板的静曲强度和内结合强度随板材表观密度增大而显著增强。The effects of the factors such as adhesive protein consumption（APC）,straw particle size and the apparent density on the physical properties of the laboratory made soy protein adhesive-rice straw particleboard were studied in present experiment.The result showed that the maximal value of modulus of rupture（MOR） appeared at 71% APC,and the maximal value of internal bonding strength（IB） of the particleboard was appeared at 82% APC,both approach the indexes of GB/T 21723-2008.The MOR and IB of particleboard increased significantly as the density of particleboard increased,but had not been improved as straw particle size increased.

关 键 词：稻草 碎料板 蛋白胶 工艺参数 力学性能 

分 类 号：TQ432.73[化学工程]