黄原胶/微晶纤维素协同提高大豆蛋白胶粘剂的胶接性能研究

Study on the synergistic effect of xanthan gum/microcrystalline cellulose on the bonding properties of soybean protein adhesives

利用天然大分子多糖XG(黄原胶)作为分散剂,解决MCC(微晶纤维素)在改性SPA(大豆蛋白胶粘剂)体系中的分散问题,以进一步提高SPA的胶接强度和耐水性。研究结果表明:XG能够有效地提高MCC在大豆蛋白胶中的分散性能;当m(MCC)=2.0%且m(XG)=0.015%(均相对于胶粘剂总质量而言)时,MCC分布最为均匀,制备胶合板的湿剪切强度达到1.48 MPa,能够满足GB/T 9846—2015中Ⅱ类胶合板室内使用要求。

Xanthan gum(XG),a natural macromolecule polysaccharide,was used as dispersant to solve thedispersion problem of microcrystalline cellulose(MCC)in modified soybean protein adhesive(SPA)system in orderto further improve the bonding strength and water resistance of SPA.The results showed that XG could effectivelyimprove the dispersibility of MCC in soybean protein adhesive.When the mass fraction of MCC was 2.0% and XGwas 0.015%(relative to the total mass of the adhesive),the distribution of MCC was the most uniform,and the wetshear strength of the prepared plywood reached 1.48 MPa,which could meet the interior strength requirement of typeⅡ plywood(GB/T 9846-2015).