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