微波处理对豆粕胶黏剂性能影响的研究

采用微波对豆粕粉进行处理制备胶合性能良好的豆粕胶黏剂,通过单因素试验探究微波功率、微波时间、豆粕粉质量分数对胶黏剂的黏度、干剪切强度和固形物含量的影响,并通过正交试验确定微波处理豆粕粉制备胶黏剂的最佳工艺条件,采用傅里叶红外光谱(FT-IR)、扫描电子显微镜探究微波处理对大豆蛋白分子结构和形态的影响。结果表明:微波处理豆粕粉使其中的大豆蛋白分子结构遭到破坏,暴露出内部的极性与非极性基团,暴露的基团通过氢键、静电相互作用等形成分子聚集体,增加了胶合强度;同时得到微波处理豆粕粉制备胶黏剂的最佳工艺条件为微波功率300 W、微波时间3 min、豆粕粉质量分数25%,在此条件下豆粕胶黏剂的干剪切强度为1. 61 MPa、黏度为924 MPa·s、固形物含量23. 05%。

Effect of microwave treatment on properties of soybean meal adhesive

The soybean meal powder was treated by microwave to prepare the soybean meal adhesive with good bonding performance. The effects of microwave power, microwave time and soybean meal powder mass fraction on the viscosity, dry shear strength and solid content of the adhesive were investigated by single factor experiment. The optimal conditions for the preparation of adhesives by microwave treatment of soybean meal powder were determined by orthogonal experiment. Fourier transform infrared spectroscopy (FT-IR) and SEM were used to investigate the effect of microwave tratment on the molecular structure and morphology of soybean protein. The results showed that the molecular structure of soybean protein was destroyed by microwave treatment of soybean meal powder, and the inner polar and non-polar groups were exposed. The exposed groups formed molecular aggregates through hydrogen bonds, electrostatic interactions, and the bonding strength increased. The optimal conditions of preparing adhesive with the microwave-treated soybean meal powder were 300 W of microwave power, 3 min of microwave time, and 25% of mass fraction of soybean meal powder. Under these conditions, the dry shear strength, viscosity and solid content of the adhesive were 1.61 MPa, 924 MPa·s and 23.05%, respectively.