摘要
该研究以大豆蛋白为原料,用淀粉改性制备大豆蛋白标签胶。通过单因素实验研究了淀粉添加量、料液比、尿素添加量、氧化锌添加量、反应时间以及反应温度对大豆蛋白标签胶黏度、抗拉力和抗水性的影响。通过正交优化试验,得出淀粉改性大豆蛋白标签胶的最佳工艺条件为:淀粉8 g、料液比1∶11、尿素100%、氧化锌0.6 g、反应时间120 min、反应温度30℃。
The preparation of soy protein label adhesive modified by starch were studied. The effects of solid-liquid ratio,addition of starch,addition of zinc oxide,reaction times and reaction temperature on viscosity,tensile strength and water resistance of soy protein label adhesive were studied through single factor tests. And the optimum processing technology of urea modified soy protein adhesive was determined through orthogonal test. The results showed that the optimum conditions were as follows, starch 8 g,solid-liquid ratio 1∶11,urea 100%,zinc oxide 0.6 g,modification time 120 min,reaction temperature 30℃.
出处
《粮食与油脂》
北大核心
2014年第4期34-38,共5页
Cereals & Oils
基金
河南工业大学高层次人才基金(2013BS022)
关键词
淀粉
大豆蛋白
尿素
氧化锌
标签胶
starch
soy protein
urea
zinc oxide
label adhesive
