生物基大豆分离蛋白纸张涂层的热封及防水性能提升改性  

Heat-seal and waterproof performance improvement modification of bio-based soy protein isolate paper coating

作　　者：孙凌志 卢立新 卢莉璟 潘嘹 SUN Lingzhi;LU Lixin;LU Lijing;PAN Liao(School of Mechanical and Engineering,Jiangnan University,Wuxi 214026,China;Jiangsu Provincial Key Laboratory of Food Advanced Manufacturing Equipment Technology,Wuxi 214026,China)

机构地区：[1]江南大学机械与工程学院,江苏无锡214026 [2]江苏省食品先进制造装备技术重点实验室,江苏无锡214026

出　　处：《食品与发酵工业》2022年第23期143-148,共6页Food and Fermentation Industries

基　　金：国家重点研发计划课题项目(2016YFD0400701)。

摘　　要：通过差示扫描量热分析测试、热封强度测试表征制备的涂布液涂层的热封性能,研究了聚乙烯醇含量对大豆分离蛋白(soy protein isolate,SPI)纸张涂层热封性能的影响。结果显示,SPI和聚乙烯醇的质量比为1∶1时,涂层的熔融温度显著降低;热封温度为180℃时热封效果最好,纸张基材均匀撕裂。研究硬脂酸质量分数(2%、4%、6%、8%、10%)对SPI涂层防水性能的影响,通过接枝反应将硬脂酸与SPI进行接枝,并利用衰减全反射-傅里叶变换红外光谱证明了硬脂酸与SPI成功接枝。通过Cobb值、水蒸气渗透率、接触角对涂层的防水性能进行评价,结果显示,当硬脂酸质量分数为6%时,Cobb值降低56.6%、水蒸气渗透率降低42.32%,接触角也有明显提高,从46°增加到了87°。The effect of polyvinyl alcohol content on the heat-seal performance of soy protein isolate paper coating was studied.The coating liquid was prepared to coat the paper and the heat-sealing performance of the blend coating was evaluated through the differential scanning calorimetry test and the heat seal strength test.The results showed that when the mass ratio of soy protein isolate and polyvinyl alcohol is 1∶1,the melting temperature of the coating was significantly reduced.When the heat-sealing temperature was 180°C,the heat-sealing effect was the best,and the paper substrate was uniformly torn.The effect of stearic acid mass fraction(2%,4%,6%,8%,10%)on the waterproof performance of soy protein isolate coating was also studied.Through a grafting reaction,stearic acid was grafted onto soy protein isolate.Through attenuated total reflection-Fourier transform infrared spectroscopy,it was proved that stearic acid was successfully grafted onto soy protein isolate.The waterproof performance of the coating was evaluated by Cobb value,water vapor permeability and contact angle.The results showed that when the mass fraction of stearic acid was 6%,the Cobb value decreased by 56.6%,the water vapor permeability decreased by 42.32%,and the contact angle was also significantly increased,from 46°to 87°.

关 键 词：大豆分离蛋白 热封性能 防水性能 聚乙烯醇 硬脂酸 

分 类 号：TS761.7[轻工技术与工程—制浆造纸工程]