摘要
以甲醇、十二烷基磺酸钠、尿素为原料,研究了它们对大豆分离蛋白改性后胶黏性的改观作用。结果表明:随着甲醇含量的增加胶合强度先增后减,当甲醇含量占总体质量分数15%时胶合强度最好。取该条件下的大豆蛋白胶黏剂进行有关反应次序的对比试验。研究表明其部分干态胶合强度略有下降,湿态胶合强度有提升,且反应次序为SDS、甲醇、尿素所得的胶黏剂胶合强度达到最优。DSC、SEM图像和IR图像分析结果说明经此方法改性后的蛋白质展现出更多的二级结构从而大幅度的提升了其胶粘性,与此同时改性后的大豆蛋白玻璃化转化温度降低,从而降低了热压温度,说明经甲醇联合改性后的大豆蛋白胶黏剂不但能更加适应规模化的工业生产还可以节约资源。
This research aims to find out the improvement of SPI adhesive by methanol, SDS and urea. The results showed that with the increase of methanol content, the bonding strength increased firstly and then decreased, when the methanol content accounted for 15% of the total mass fraction, the bonding strength was the best. A contrast test of the reaction order was showed that the strength of the dry bonding was slightly decreased, and the wet bonding strength was improved. The optimal reaction order of bonding strength was SDS, methanol and urea. DSC, SEM image and IR image analysis results showed that more two level structure of protein was improved, and the same was true of bonding strength. The modified soybean protein glass transition temperature decreased, thus reduced the hot pressing temperature. The protein adhesives not only can adapt to large-scale industrial production but also saving resources.
出处
《大豆科学》
CAS
CSCD
北大核心
2017年第3期447-451,共5页
Soybean Science
基金
内蒙古农业大学基础学科科研启动基金项目(JC2014001)
国家自然科学基金(21467021)
关键词
大豆分离蛋白
胶黏剂
改性剂
甲醇
Soy protein isolated （SPI）
Adhesives
Modifier
Methanol
