改性大豆蛋白标签胶的研究

Study on modified soy protein label adhesive

以大豆蛋白为主要原料、正十二硫醇为改性剂,制备改性大豆蛋白标签胶。通过单因素试验法考察了m(蛋白质)∶m(水)比例、改性剂用量、反应体系pH值、反应温度和反应时间等因素对标签胶的黏度、粘接力和耐水性能等影响,并采用正交试验法进一步优选出制备标签胶的最佳工艺条件。结果表明:当反应温度为70℃、m(蛋白质)∶m(水)=1∶8.0、V(改性剂)=0.60 mL和反应时间为40 min时,改性标签胶的综合性能相对最好。

A modified soy protein label adhesive was prepared with soy protein as main raw material and dodecyl mercaptan as modifier.The influences of some factors such as the mass ratio of protein to water,modifier contents,pH value of reaction system,reaction temperature and reaction time on the viscosity,bonding strength and water resistance of label adhesive were investigated by single factor experiment.And the optimal process conditions of preparing label adhesive were further preferred by orthogonal experiment.The results showed that the modified label adhesive had relatively best combination property when the reaction temperature and time were 70 ℃ and 40 min respectively,the mass ratio of m（protein）∶m（water） was 1∶8.0,and modifier was 0.60 mL.