改性糯米石灰胶粘剂的性能研究  

Study on performance of modified glutinous rice-lime adhesive

作　　者：孙红光[1] 朱超[1] 田婉丽 张婉容[1] 万凯[1] 艾照全[1] SUN Hong-guang ZHU Chao TIAN Wan-li ZHANG wan-rong WAN Kai AI Zhao-quan(Key Laboratory for Synthesis and Application of Organic Functional Molecules of Ministry of Education, Faculty of Chemistry and Engineering, Hubei University, Wuhan, Hubei 430062,Chin)

机构地区：[1]有机功能分子合成与应用教育部重点实验室,湖北大学化学化工学院,湖北武汉430062

出　　处：《粘接》2017年第9期58-62,70,共6页Adhesion

摘　　要：以大豆蛋白和氧化钙作为改性剂对淀粉胶粘剂进行改性,分别研究了反应温度、反应时间、大豆蛋白和氧化钙加入量对淀粉胶粘剂黏度、剪切强度和耐水性的影响,制备出了黏度、剪切强度和耐水性都相对较好的淀粉胶粘剂。研究结果表明,反应时间为40 min,反应温度为50℃,氧化钙加入量为糯米粉量的4%,大豆蛋白加入量为糯米粉量的50%为最佳反应条件。In this paper, the starch adhesive was modified by using soybean protein and calcium hydroxide （lime） as the modifiers, and the effects of reaction temperature, reaction time, soybean protein amount and calcium oxide amount on the viscosity, shear strength and water resistance of the starch adhesive were studied. A modified starch adhesive with relatively good viscosity, shear strength and water resistance was prepared. The results indicate that the optimum reaction conditions are that the reaction time is 40 min, the reaction temperature is 50℃, the amount of calcium oxide is 4% of amount of glutinous rice flour and the amount of soybean protein is 50% of amount of glutinous rice flour.

关 键 词：淀粉胶粘剂 改性 剪切强度 耐水性 黏度 

分 类 号：TQ432.2[化学工程]