大豆蛋白的羧甲基化改性工艺及其对纸张增强性能的影响  

Effect of Soybean Protein Carboxymethyl Modified on Paper Strengthening

作　　者：王帅[1] 崔金玲[1] 刘庆云[1] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《湖南造纸》2015年第3期19-23,共5页Hunan Papermaking

摘　　要：以大豆蛋白和氯乙酸为原料制备羧甲基大豆蛋白,研究碱用量、氯乙酸用量、碱化时间及体系含水率对产物取代度及反应效率的影响,且进行红外表征。研究结果表明:将羧甲基大豆蛋白用作增强剂,当其加入量为绝干纤维的0.3%时,手抄片的抗张指数、耐折度及耐破指数均达到最大值,较空白样品分别提高了29.9%、39.7%、34.5%,显示出良好的增强效果,是一种很好的纸张增强剂。Using soybean protein and chloroacetic acid to study the preparation of carboxymethyl soybean protein, and examined the effect of the amount of alkali, etherification dosage,alkalization time, water content with the degree of substitution and charactered by FTIR. Using arboxymethyl soybean protein as a reinforcing agent for application experiments, when it was added in an amount of 0.3% absolute dry fiber, tensile index,folding degrees and burst index were improved 29.9%, 39.7%and 34.5%, respectively. Carboxymethyl soy protein exhibits good reinforcing effect.So it is a good paper enhancer.

关 键 词：大豆蛋白 羧甲基化 取代度 干强剂 

分 类 号：TS727.2[轻工技术与工程—制浆造纸工程]