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以大豆蛋白为主要原料、正十二硫醇为改性剂,制备改性大豆蛋白标签胶。通过单因素试验法考察了m(蛋白质)∶m(水)比例、改性剂用量、反应体系pH值、反应温度和反应时间等因素对标签胶的黏度、粘接力和耐水性能等影响,并采用正交试验法进一步优选出制备标签胶的最佳工艺条件。结果表明:当反应温度为70℃、m(蛋白质)∶m(水)=1∶8.0、V(改性剂)=0.60 mL和反应时间为40 min时,改性标签胶的综合性能相对最好。
With soy protein as the main raw material, n-dodecyl mercaptan as a modifier, preparation of modified soy protein label gum. The effects of m (protein): m (water) ratio, amount of modifier, pH value of the reaction system, reaction temperature and reaction time on the viscosity, adhesion and water resistance of the label were investigated by single factor test. Orthogonal test method was used to further optimize the optimum conditions for preparation of label glue. The results showed that when the reaction temperature was 70 ℃, m (protein): m (water) = 1: 8.0, V (modifier) = 0.60 mL and the reaction time was 40 min, it is good.