酸热处理对大豆蛋白胶粘剂结构和性能的影响  

Influences of acid-heat treatment on structure and properties of soy protein adhesive

作　　者：张雷鹏 范铂 张跃宏[1] 高振华[1] 

机构地区：[1]东北林业大学材料科学与工程学院,黑龙江哈尔滨150040

出　　处：《中国胶粘剂》2015年第8期18-21,33,共5页China Adhesives

基　　金：国家林业公益性行业科研专项项目(20150452)

摘　　要：采用酸热处理对SPI(大豆分离蛋白)进行改性,然后再与DSP(大豆蛋白液化产物)进行混合,利用MPA(改性聚酰胺)作为交联改性剂,制备出一种耐沸水性(煮4 h→65℃烘20 h→煮4 h)的胶合板用大豆蛋白胶粘剂。研究结果表明:SPI经酸热处理后变成了TSP(酸热改性SPI),其结晶度从25.11%降至20.21%、溶出率从92.22%降至21.39%,相应胶粘剂的胶接强度和耐水性随TSP掺量增加而增大,但施胶性变差;当w(TSP)=8%(相对于胶粘剂质量而言)时,胶粘剂的工艺使用特性、胶接强度和耐水性俱佳。The SPI （soy isolate protein） was modified by acid-heat treatment, then it and DSP （soy protein liquefaction） were mixed, so a soy protein adhesive for plywood, which had the good boiling water resistance （boiling 4 h→baking 20 h at 65 ℃→boiling 4 h） , was prepared with MPA （modified polyamide） as crosslinking modifier. The research results showed that the TSP （SPI modified by acid-heat） was obtained, so the crystallinity was decreased from 25.11% to 20.21%, dissolution rate was decreased from 92.22% to 21.39% , bonding Strength and water resistance of corresponding adhesives were increased with increasing TSP contents, but its sizing property was poorer. The adhesive had the good process application properties, bonding strength and water resistance when mass fraction of TSP was 8% in total adhesive.

关 键 词：胶粘剂 酸热处理 大豆蛋白 耐水性 胶接强度 

分 类 号：TQ432.73[化学工程]