液化温度对液化大豆蛋白结构与性能的影响  

Influences of liquefaction temperatures on structure and properties of liquefied soybean proteins

作　　者：张雷鹏 张冰寒 张跃宏[1] 高振华[1] Zhang Leipeng Zhang Binghan Zhang Yuehong Gao Zhenhua(College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China)

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》2017年第4期5-9,共5页China Adhesives

基　　金：国家林业公益性行业科研专项项目(201504502)

摘　　要：采用复合变性剂和Na OH(氢氧化钠)对大豆蛋白进行液化处理,制备了黏度较小、固含量较高且适合大豆蛋白胶粘剂用液化大豆蛋白,并探讨了复合变性剂在不同液化温度时对液化大豆蛋白性能的影响。研究结果表明:液化温度对大豆蛋白的液化和性能有着重要影响;当液化温度为70~75℃时,所得大豆蛋白液化产物的黏度较小、Mr(相对分子质量)适宜且固化后的结晶度相对最大,其胶粘剂具有较好的胶接强度和耐水性。The soybean protein was liquefied by combination modifier and NaOH （sodium hydrate） , so a liquefied soybean protein with lower viscosity, higher solid content, and suitable for preparing soybean adhesive was prepared. And the influences of combination modifier at different liquefaction temperatures on the properties of liquefied soybean proteins were discussed. The research results showed that the influences of liquefaction temperatures on liquefaction and properties of soybean protein were important. The obtained liquefied product of soybean protein had the lower viscosity, suitable Mr （molecular weight） and relatively maximal crystallinity after curing, and the soybean protein adhesive had the relatively better bonding strength and water resistance when liquefaction temperature was 70-75 ℃.

关 键 词：液化温度 大豆蛋白 木材胶粘剂 耐水性 工艺使用性 

分 类 号：TQ432.73[化学工程]