摘要
以浓硫酸为酸化剂,探讨改性大豆蛋白胶黏剂的酸化处理效应。结果表明:随pH值的降低,改性大豆蛋白胶黏剂的颜色逐渐变浅,黏度先逐渐上升再急速下降,胶合强度则先下降后上升。采用酸化处理可明显改善改性大豆蛋白胶黏剂的颜色和流变性能,且不影响其胶合性能。
The acidifications of modified soybean protein adhesive were discussed. The result indicated that with the decreasing of the pH of modified soybean protein adhesive, the color of adhesive became lighter. Viscosity appeared to have a declining trend after an initial ascent, bonding strength dropped at first and raised later on. The color and rheological properties of adhesive were improved significantly and the bonding strength was not affected by acidification treatment.
出处
《中国人造板》
2014年第3期17-19,共3页
China Wood-Based Panels
基金
农业科技成果转化资金项目(2013GB24320612)
关键词
改性大豆蛋白胶黏剂
酸化处理
黏度
胶合强度
modified soybean protein adhesive
acidification
viscosity
bonding strength
