蛋白质改性小桐子基胶黏剂的研究

Modification of Jatropha curcas Based Adhesives by Protein

为了改善小桐子基胶黏剂的初黏性及贮存稳定性,本研究将小桐子饼粕粉分别与脱脂大豆粉、分离大豆蛋白、酪蛋白混合,并通过碱处理改性和尿素改性方法制备小桐子基胶黏剂。研究结果表明,脱脂大豆粉、分离大豆蛋白、酪蛋白分别与小桐子饼粕粉混合,小桐子基胶黏剂的干、湿强度都有明显提高,但适用期缩短。其中,分离大豆蛋白改性小桐子基胶黏剂的强度性能最好,但是适用期不长。脱脂大豆粉改性小桐子基胶黏剂在强度和适用期方面都比较理想。红外光谱和差式扫描量热分析表明,当共混脱脂大豆粉、分离大豆蛋白、酪蛋白后,小桐子基胶黏剂酰胺Ⅰ、Ⅱ的特征峰增强,小桐子基胶黏剂出现明显的固化放热峰,脱脂大豆粉较分离大豆蛋白改性的小桐子基胶黏剂固化温度高。

To improve the adhesion and storage stability of Jatropha curcas protein-based adhesives,soy flour,soy protein isolation and casein protein were used to be mixed with Jatropha curcas seed cake flour.With alkali treatment and urea modification,J.curcas protein-based adhesive was prepared.The results indicated that J.curcas protein-based adhesive demonstrated more satisfied properties when mixed with soy flour,soy protein isolation and casein protein.J.curcas protein-based adhesive mixed with soy protein isolation showed the best boding performance except poor storage stability.J.curcas protein-based adhesive mixed with soy flour showed better performance on the adhesion and storage stability.The FT-IR and DSC results indicated that the disruption of J.curcas protein would be promoted when mixed with soy flour,soy protein isolation and casein protein,which also promoted its reaction with crosslinker.The curing temperature of J.curcas protein-based adhesives mixed with soy flour was higher than soy protein isolation.