大豆蛋白标签胶交联改性研究∗

摘要

By using soy protein isolation ( SPI) mixed with cassava starch, and after urea treatment and cross-lin-ker modification, soy protein-based label adhesive was gotten, and the results showed that the optimized condition would be: mass ratio of water to SPI 10︰1 , addition amount of cassava starch 20%, addition amount of urea 100%, addition amount of cross-linker 4. 5% on mass ratio of SPI, treating temperature 70℃ with 1. 5 h. At this condition, the label adhesive had viscosity of 6 670mPa·s, bonding strength of 184N, water resistance at (20± 2 )℃ of 240 h or more. The SEM analysis showed that particles of label adhesive dispersed uniformly and the struc-ture of adhesive body arranged more closely after charging cross-linker.%以分离大豆蛋白( SPI)与木薯淀粉为材料,通过尿素处理改性和交联剂交联改性方法制备大豆蛋白标签胶。结果表明,大豆蛋白基标签胶的最佳工艺为,液料比m (水)︰m (SPI)为10︰1,淀粉加入量20%,尿素加入量100%,交联剂加入量4．5%(占SPI),处理温度70℃,处理时间1．5h。此条件制备的标签胶黏度为6670mPa·s,粘接力184N,耐常温水性(20±2)℃≥240h。 SEM分析表明,交联剂具有螯合和纳米的双重效应,使胶粒分散更均匀,机体结构更紧密。