微晶纤维素改性大豆蛋白胶黏剂的黏结性能及热压工艺的研究

Research on Adhesive Properties and Hot-pressing Process of Microcrystalline Cellulose Modified Soy Protein

应用微晶纤维素和尿素溶液对大豆分离蛋白进行改性,得到了一系列大豆蛋白胶黏剂,考察了微晶纤维素含量、尿素浓度对胶黏剂胶黏强度的影响;进一步优化了胶黏剂的热压条件。实验结果表明:微晶纤维素改性大豆蛋白胶黏剂(MSP)的胶黏强度比未改性大豆蛋白胶黏剂的大,微晶纤维素含量对改性大豆蛋白胶黏剂胶黏强度的影响存在一个最佳值;微晶纤维素和尿素共同改性大豆蛋白胶黏剂相比仅有微晶纤维素改性的大豆蛋白胶黏剂,其胶黏强度进一步提高。研究MSP热压条件发现,其最佳热压条件为:热压温度100℃;热压压力2 MPa;热压时间10 min。

A series of soy protein adhesive were obtained by microcrystalline cellulose and urea modified soy protein and the influence of MCC content and urea concentration on the adhesive properties was studied.The hot-pressing process was further optimized.Experimental results showed that soy proteins modified by MCC（MSP） has greater adhesive strength compared to the unmodified soy protein;there is a optimum content of MCC;soy proteins co-modified by MCC and urea has better adhesive properties than MSP;The optimum hot-pressing process is temperature 100 ℃,hot-pressing pressure 2 MPa and hot-pressing time 10 minutes.