改性淀粉胶黏剂的制备及特性研究
DOI:
作者:
作者单位:

江南大学

作者简介:

通讯作者:

基金项目:

国家自然科学基金(编号:21676122)


Study on Preparation and Properties of Modified Starch Adhesive
Author:
Affiliation:

1.School of Food Science and Technology,Jiangnan University,Jiangsu Wuxi;2.State Key Laboratory of Food Science and Technology,Jiangnan University,Jiangsu Wuxi

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    淀粉胶黏剂以其绿色环保的特点在造纸、木材加工、纺织、建筑等领域的运用越来越受到重视。本文以氧化淀粉为原料,研究其与羧甲基纤维素钠(CMC)复配并加入十二烷基硫酸钠(SDS)后对胶黏剂特性的影响。结果发现随着CMC复配比例的增大,胶黏剂的冻融稳定性、初粘力、粘着性都逐渐增大,但剥离强度和拉丝程度变化不大,最终选择了淀粉与CMC配比为85:15作为最适配比。随着SDS添加量从0.5%到1%再到1.5%(w/w),胶黏剂的初粘力、粘着性及冻融稳定性呈现先增大后减小的趋势,拉丝程度变化不大,最终选择了1%(w/w)为最适SDS添加量。

    Abstract:

    Starch adhesive has attracted more and more attention in the fields of paper making, wood processing, textile, architecture and so on because of its green and environmental characteristics. The effects of the ratio of starch to CMC and the amount of SDS on the properties of adhesive were studied in this paper. The results showed that with the increase of CMC ratio, the freezing thawing stability, initial adhesion and adhesion of adhesive increased gradually, but the peel strength and drawing degree changed little. Finally, the ratio of starch to CMC was selected as the best proportion of 85:15. With the addition of SDS from 0.5% to 1% to 1.5% (w/w), the initial adhesion, adhesion and freeze-thaw stability of the adhesive increased first and then decreased, and the drawing degree changed little. The final selection of 1% ( w/w ) is the optimal amount of SDS.

    参考文献
    相似文献
    引证文献
引用本文
分享 0
文章指标
  • 点击次数:
  • 下载次数:
历史
  • 收稿日期:2021-02-04
  • 最后修改日期:2021-03-23
  • 录用日期:2021-04-01
  • 在线发布日期:

版权所有:《食品与生物技术学报》编辑部

地址:江苏省无锡市蠡湖大道1800号  邮政编码:214122

电话:0510-85913526  电子邮件:xbbjb@jiangnan.edu.cn

技术支持:北京勤云科技发展有限公司

微信公众号二维码

手机版网站二维码