大豆蛋白胶黏剂制备过程中的黏度变化及其黏合性研究

Changes of viscosity during preparation of soy protein isolate adhesives and their adhesive properties

运用Brabender黏度仪研究改性大豆分离蛋白(SPI)胶黏剂制备过程中的黏度变化,并对它们的黏合性进行了研究。结果发现:改性SPI胶黏剂制备过程中的黏度变化趋势大致相同;制备过程中,改性SPI胶黏剂的起始黏度随NaOH浓度的增加而增加,由90 BU增加到550 BU,而尿素、三聚磷酸钠、Na3PO4对其影响较小;0.7%(WNaOH/WSPI)NaOH改性SPI胶黏剂的黏合性较好,其T剥离强度为140.8 g/cm,比未改性SPI胶黏剂增加了61.8%。

The viscosity changes of modified soy protein adhesives during making them were studied with Brabender viscometer, and their adhesive properties were also researched.The results showed that the trends of their viscosity changes during making them by diffrent modification agent were nearly the same, that the initial viscosity of modified soy protein adhesive increased with the increase of NaOH concentrate,increased from 90 BU to 550 BU,but urea,trimeric sodium phosphate,and Na_3PO_4 had a little effect.It was also found that the modified soy protein adhesive with 0.7%(W_(NaOH)/W_(SPI)) NaOH had higher adhesive strength, and its T-peel strength was 140.8 g/cm,increased by 61.8% than none modified SPI adhesive.