微波改性花生蛋白标签胶的研究

Preparation of peanut protein label adhesive by microwave modification

以花生蛋白为原料,研究了微波改性作用对其作为啤酒瓶标签胶粘剂性能的影响。以花生蛋白与水质量配比、改性温度、改性时间以及微波功率为影响因素,以黏度、粘结强度和抗水性为评价指标,利用正交实验确定出最佳改性工艺条件为:改性时间50 min,改性温度80℃,微波功率600W,蛋白与水质量配比1∶4。

Peanut protein was used as raw materials, and the optimum conditions of microwave modification on the capacity of beer labels adhesive were studied. The mass ratio of protein to water, modification temperature, modification time and microwave power were used bond strength and water resistance were used as indexes, the orth as influence factors, and ogonal test was employed the viscosity, to identify the optimum conditions as follows ： modification time 50 min, modification temperature 80 ℃, microwave power 600 W, mass ratio of protein to water of 1 ： 4.