高速耐水纸标签胶

Water-resistant paper-label adhesive for high-speed labeling

以小麦谷朊粉为主要原料,加入改性剂、助剂和水,通过搅拌,制得纸和玻璃粘贴用的蛋白标签胶;探讨了分散剂、交联剂、淀粉用量、pH值以及反应温度等因素对标签胶性能的影响。结果表明,分散剂对谷朊粉在水中的分散起到了极其重要的作用,但会降低胶的黏度、耐冰水能力,延长固化时间。交联剂有利于提高标签胶的耐冰水能力、固化速度以及黏度。淀粉起增稠和减少拉丝的作用,但降低了其流动性能。标签胶pH值增大,其黏度增加,固化速度也增快。反应温度上升,生产的标签胶黏度下降。标签胶的合适固含量应在40%左右。

A wheat protein adhesive for bonding paper labels to glass has been developed by using gluten as main material and adding several modifiers ,assistants and water in it. The effectis of dispersant, cross-linking agent, starch amount, pH and reaction temperature on properties of the adhesive are discussed. The dispersant accelerates gluten＇s dissolving in water, but it impairs the viscosity, curing velocity and water-resistant ability of the adhesive. The cross-linking agent is propitious to the water resistance, curing velocity and viscosity of the adhesive. Starch makes the adhesive thickener and abates it＇s legging, at the same time impairs it＇s fluidity. The viscositv and curing velocity of the adhesive augment when pH increases. As reaction temperature goes up, the viscosity of the produced adhesive descends. The proper solid content of the adhesive should be 40% approximately.