大豆分离蛋白基环保型胶棒特性研究  

Studies on the Properties of Soybean Protein Isolated Based Environment-friendly Glue Stick

作　　者：薛艳芳[1] 杨文鑫[1] 张呈良[1] 杨秋萍[1] 程建军[1] 

机构地区：[1]东北农业大学,哈尔滨150030

出　　处：《中国食品学报》2015年第2期86-92,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:采用大豆分离蛋白(SPI)与聚乙烯吡咯烷酮(PVP)相结合制备环保型胶棒。方法:对比环保型胶棒与商品胶棒的物化特性、粘合强度、固化时间、硬度、旋转性和涂抹性、微观结构及贮藏稳定性。结果:SPI/PVP样品具有良好的粘合强度,快速的固化时间。大豆分离蛋白可增强胶棒的硬度,聚乙烯吡咯烷酮含量对硬度的影响较小。优化配方SP1(主要成分:大豆分离蛋白8.29%,聚乙烯吡咯烷酮12.33%,丙二醇8.31%,糖12.53%,硬脂肪酸钠6.21%)具有最佳的胶棒特性,其粘合强度最强【(0.96±0.03)MPa】,固化时间最快(15 min)。未检出甲醛,贮藏期间粘合强度稳定。结论:大豆分离蛋白适于制作环保型胶棒,可用于纸制品的粘贴。Objective： To use soybean protein isolated（SPI） as a natural polymer along with polyvinylpyrrilidone（PVP） to develop environment-friendly glue stick. Method： Physicochemical property, bonding strength, glue setting time, hardness, extension/retraction and spreading properties, microstructure, and storage stability of the four prototypes were evaluated in comparison with a commercial control. Results： SPI/PVP prototypes had desirable bonding strength and exhibited the fast glue setting property. SPI could increase gel hardness and PVP concentration has little effect on the hardness. The prototype SP1 had the optimized properties of the glue stick（major components： SPI 8.29%, PVP 12.33%,1, 2- propanediol 8. 31 %, sucrose 12. 53 %, and stearic sodium 6. 21 %） and owned the strongest bonding strength[（ 0. 96 ± 0. 03）MPa], the fastest setting time, not formaldehyde content and the stable bonding strength during storage time. Conclusion： soybean protein isolated could be used as an adhesive for environment-friendly glue stick, which could be used to bond paper.

关 键 词：胶棒 大豆分离蛋白 特性 环保 粘合强度 

分 类 号：TQ432[化学工程]