碱性强弱对大豆蛋白胶黏剂胶合强度的影响  

Influence of alkaline strength on bonding strength of soybean protein adhesive

作　　者：刘慧[1] 安丽平[1] 张蕾[1] 张晓涛[1] 

机构地区：[1]内蒙古农业大学理学院,呼和浩特010018

出　　处：《中国油脂》2017年第12期32-34,共3页China Oils and Fats

基　　金：内蒙古农业大学基础学科科研启动基金(JC2014001);国家自然科学基金(21467021)

摘　　要：研究了碱性强弱对大豆蛋白胶黏剂胶合强度的影响。以自制的大豆蛋白胶黏剂为原料,采用2 mol/L的氢氧化钠溶液滴定分别制备不同pH大豆蛋白胶黏剂,并进行胶合强度的测定,以及红外光谱与DSC测试。结果表明:随着碱性增强,大豆蛋白胶黏剂的胶合强度呈先下降后升高再下降的趋势,pH 11时达到峰值;湿态胶合强度与干态胶合强度的变化趋势大体保持一致;不同pH大豆蛋白胶黏剂的红外图谱吸收峰位置大致未改变只是吸收强度发生改变,从而导致了胶合强度的改变;随着pH的增大,大豆蛋白胶黏剂的玻璃化转变温度先降低后升高;pH 10时玻璃化转变温度达到最低值76.55℃,pH 12时玻璃化转变温度达到最高值84.74℃。Influence of alkaline strength on the bonding strength of soybean protein adhesive was studied. With self made soybean protein adhesive as raw material, soybean protein adhesives with different pH were prepared by sodium hydroxide titration, and the bonding strength was determined. The infrared spectrum and DSC test were carried out. The results showed that with alkaline enhancement, the bonding strength of soybean protein adhesive decreased firstly, then increased and then decreased, and reached peak at pH 11. The trends of wet bonding strength and dry bonding strength were consistent. The absorption peak position of the infrared spectrum didnt change, but the absorption intensity changed, resulting in a change in the bonding strength.The glass transition temperature of soybean protein adhesive decreased first and then increased with the increase of pH. The glass transition temperature reached a minimum of 76.55℃at pH 10, and a maximum of 84.74℃ at pH 12.

关 键 词：PH 大豆蛋白胶黏剂 胶合强度 

分 类 号：TQ432[化学工程] TQ430.1