改性大豆蛋白胶黏剂的酸化效应  

Acidification of Modified Soybean Protein Adhesive

作　　者：张亚慧[1,2] 祝荣先[1] 于文吉[1] 

机构地区：[1]中国林科院木材工业研究所,北京100091 [2]北京盛大华源科技有限公司,北京100071

出　　处：《中国人造板》2014年第3期17-19,共3页China Wood-Based Panels

基　　金：农业科技成果转化资金项目(2013GB24320612)

摘　　要：以浓硫酸为酸化剂,探讨改性大豆蛋白胶黏剂的酸化处理效应。结果表明:随pH值的降低,改性大豆蛋白胶黏剂的颜色逐渐变浅,黏度先逐渐上升再急速下降,胶合强度则先下降后上升。采用酸化处理可明显改善改性大豆蛋白胶黏剂的颜色和流变性能,且不影响其胶合性能。The acidifications of modified soybean protein adhesive were discussed. The result indicated that with the decreasing of the pH of modified soybean protein adhesive, the color of adhesive became lighter. Viscosity appeared to have a declining trend after an initial ascent, bonding strength dropped at first and raised later on. The color and rheological properties of adhesive were improved significantly and the bonding strength was not affected by acidification treatment.

关 键 词：改性大豆蛋白胶黏剂 酸化处理 黏度 胶合强度 

分 类 号：TQ432[化学工程]