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MALDI ToF Investigation of the Reaction of Soy Protein Isolate with Glutaraldehyde for Wood Adhesives 被引量:1
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作者 Qianyu Zhang Antonio Pizzi +3 位作者 Hong Lei Xuedong Xi Ming Cao Long Cao 《Journal of Renewable Materials》 SCIE EI 2023年第3期1439-1450,共12页
Soy protein adhesives are currently a hot research topic in the wood panels industry for the abundant raw material reserves,reasonable price and outstanding environmental features.But their poor water resistance,low b... Soy protein adhesives are currently a hot research topic in the wood panels industry for the abundant raw material reserves,reasonable price and outstanding environmental features.But their poor water resistance,low bonding strength and intolerance to mold are major drawbacks,so that proper modification before use is essential.Glutaraldehyde is one of the more apt cross-linking agents for soybean protein adhesives,which can effectively improve the bonding strength and water resistance of the adhesive.Equally,glutaraldehyde is also an efficient and broad-spectrum fungicide that can significantly improve the anti-fungal properties of a soy protein adhesive.In the work presented here,matrix assisted laser desorption ionization(MALDI-ToF)mass spectrometry and Fourier transform infrared spectroscopy techniques were used to analyze the reaction mechanism of glutaraldehyde cross-linking soybean protein.The results confirmed the reaction of the aldehyde group with amino groups of the side chains and the amide groups of the peptide linkages constituting the skeletal chain of the protein.The laboratory plywood and particleboard bonded with glutaraldehyde-soy bean protein adhesives were prepared to determine the adhesive bonding properties,the dry strength,24 h cold water soaking wet strength and 3 h hot water(63°C)wet strength of plywood were 2.03,1.13 and 0.75 MPa,respectively,which satisfied the requirements of industrial production. 展开更多
关键词 Bio-based adhesives soy bean protein MALDI-TOF PARTICLEBOARD PLYWOOD
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济南地区市售19种乳、豆粉蛋白质、氨基酸含量分析
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作者 滕葳 柳琪 +1 位作者 黎秀卿 张炳春 《氨基酸杂志》 CAS 1994年第2期31-32,30,共3页
通过对济南地区市售19种乳,豆粉的蛋白质和氨基酸分析表明:纯乳粉中E/N一般均大于1。调制性乳粉E/N一般均小于1。由等电聚焦分析表明:乳粉的蛋白质变性指数依次为进口乳粉<纯乳粉<豆乳粉。
关键词 蛋白质 氨基酸 乳粉 豆粉
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