改性花生蛋白基黏合剂用于杨木胶合板热压工艺的研究

通过单因素试验,对改性花生蛋白黏合剂所适用的杨木胶合板最佳热压工艺条件进行探究。着重考察了热压压力、热压时间、热压温度和涂胶量对胶合板湿态胶合强度的影响,并利用正交试验进行工艺优化。研究结果表明:最佳热压工艺为热压压力0.6 MPa、热压时间600 s、热压温度100℃和涂胶量210 g/m²。利用该工艺制备的胶合板湿态胶合强度达到1.39 MPa,满足国家Ⅱ类胶合板的要求(0.70 MPa)。     

大豆蛋白胶粉胶合板热压工艺的研究

粉状胶粘剂具有贮存时间长、运输方便、含水量低的优点,为了防止热压过程中的＂鼓泡＂现象,促进大豆蛋白胶粉的应用,研究了用改性大豆蛋白胶粉制造胶合板的热压工艺,通过单因素实验和正交实验,得到最优组合为：胶粉施胶量120 g/m2,胶水施胶量230 g/m2,热压时间110 s/mm,热压压力132 MPa,此时胶合强度为0.98 MPa,达到国家标准Ⅱ类胶合板的要求。     

大豆蛋白胶黏剂改性技术的研究进展

简要阐述了大豆蛋白胶改性的主要原理,介绍了大豆蛋白胶物理改性、化学改性及酶改性的概念、不同改性方法的研究进展,指出了大豆蛋白胶粘剂黏度低的原因,大豆蛋白胶现阶段主要用于胶合板及刨花板的黏结,并对各种改性方法的优缺点进行了总结。最后对改性后的大豆蛋白胶在其他领域的应用进行了展望。     

大豆蛋白胶黏剂改性技术的研究进展

简要阐述了大豆蛋白胶改性的主要原理,介绍了大豆蛋白胶物理改性、化学改性及酶改性的概念、不同改性方法的研究进展,指出了大豆蛋白胶粘剂黏度低的原因,大豆蛋白胶现阶段主要用于胶合板及刨花板的黏结,并对各种改性方法的优缺点进行了总结。最后对改性后的大豆蛋白胶在其他领域的应用进行了展望。     

热压成型蜂窝板工艺质量与力学性能研究

针对蜂窝板热压成型工艺,设计了不同的固化温度和压力制度.研究了成型工艺条件对所制备蜂窝板表观质量、微结构、胶瘤尺寸和板剪切性能的影响;分析了固化条件对胶瘤形成的主控作用,研究发现,在保证蜂窝芯性能的工艺范围内,胶瘤尺寸的增大会提升蜂窝板板剪切性能.通过观察蜂窝板板剪切失效演变过程,分析了其最大承载能力与失效形貌的关联关...     

大豆蛋白胶竹材胶合板制作工艺的研究

以大豆蛋白胶为竹材胶合板的无甲醛胶黏剂,研究了胶合板的热压工艺。结果表明,大豆蛋白胶的竹材胶合板的最佳热压工艺参数:热压时间50 min,热压压力17 MPa,热压温度140℃,施胶量400 g/m2。在此条件下,胶合板在胶合强度和耐水性方面均高于国家标准Ⅱ类胶合板要求。     

用热压工艺试制小炭砖

为了适应强化冶炼技术的需要,用热压成型法研制了2种类型的小炭砖,并进行了性能测试。结果表明,其理化指标可与美国 UCAR—NMA 及 NMD 型小炭砖相媲美,具有热稳定性好,低渗透性,高导热性及良好的抗碱蚀性能。     

葛根淀粉基胶黏剂制备与性能研究

研究开发以淀粉为主要原料的环保型胶黏剂替代"三醛类"木材胶黏剂,对彻底解决人造板及其制品的甲醛释放问题具有重要意义。以野生葛根淀粉为原料,通过降黏处理,并与聚醋酸乙烯酯和异氰酸酯复配,制备出胶合强度达到国家Ⅱ类要求的淀粉基木材胶黏剂。研究了降黏剂用量、降黏时间、聚醋酸乙烯酯和异氰酸酯用量对淀粉基木材胶黏剂胶合强度的影响。优化工艺条件下制备胶黏剂胶接胶合板的胶合强度为1.89 MPa,能够满足国家Ⅱ类胶合板强度要求。     

乒乓球拍用水性胶粘剂的制备与应用研究

以甲基丙烯酸甲酯(MMA)、醋酸乙烯(VAc)和丙烯酸丁酯(BA)为共聚单体,乙二醇二甲基丙烯酸酯(EGDMA)和二乙烯基苯(DVB)为复合交联剂,十二烷基硫酸钠(SDS)和辛基酚聚氧乙烯醚(OP-10)为复合乳化剂,过硫酸钾(KPS)为引发剂,采用种子乳液聚合法制备了乒乓球拍用醋丙乳液胶粘剂。通过单因素试验法优选出制备醋丙乳液胶粘剂的较佳工艺条件。结果表明:当m(OP-10)∶m(SDS)=3∶1且w(复合乳化剂)=3%、m(DVB)∶m(EGDMA)=1∶2、m(MMA)∶m(VAc)=20∶10、m(BA)∶m(VAc)=50∶20和w(KPS)=0.5%时,醋丙乳液胶粘剂的综合性能相对较好,并且完全满足乒乓球拍的使用要求。     

NR/SBR乒乓球拍胶皮的制备研究

以天然橡胶（NR）与丁苯橡胶（SBR）并用制造乒乓球拍胶皮。研究了并用比、促进剂、碳酸钙用量对NR/SBR并用胶性能的影响。研究结果表明,NR/SBR质量比为80/20,促进剂二硫化二苯并噻唑（DM）、2-硫醇基苯并噻唑（M）、二苯胍（D）各1.25、1.25、2.5份,共用量5份,并用胶具有最大拉伸强度和扯断伸长率;碳酸钙为260份,胶皮无喷霜。     

Physical and mechanical properties of soy protein-based plastic foams

Flexible plastic foams using soy protein isolate (SPI), soy protein concentrate (SPC), and defatted soy flour (DFS) were produced by interacting proteins with glycerol-propylene oxide polyether triol (polyol), surfactant, triethanolamine (crosslinking agents), tertiary amine (catalyst), and water (blowing agent). The density, compressive stress, resilience, and dimensional stability of foams with SPI, SPC, and DFS increased as the initial concentration of soy protein increased. The foam density increased with increasing weight percentage of SPI, SPC, and DFS. The resilience values of SPI containing foam increased with the increasing addition of SPI up to a maximum 30% SPI addition. An increase in SPI up to 20% caused an increase in the compressive stress (225 kPa) in comparison to control polyurethane foam (187 kPa). The control foam and foam containing 20% DFS had a similar load-deformation relationship. The foam containing 20% SPI and SPC also exhibited a similar shape, but with a higher compressive stress. The compressive stress of all foams was steeply increased after 55% strain, since the foams completely collapsed upon compression.     

Improvements and limitation of soy protein-based adhesive: A review

Soy protein is known for its eco-friendly, sustainable, and biodegradable qualities that are likely used as raw material in producing bioadhesive. However, soy protein-based adhesive are lacking in terms of adhesive strength and water-resistance compared to commercial formaldehyde-based adhesives such as phenol and urea-formaldehyde resin. Therefore, continuous research has been done to improve adhesive performance. This can be done via physical or modification methods, including the usage of cross-linking agents, structural modification, enzymatic modification, and the addition of additives. This review will cover these modification methods that give significant enhancement to the water-resistance and adhesive strength of soy protein-based adhesives.     

大豆7S与11S球蛋白尿素变性后的粘接性质研究

随着人们对环境保护意识的增加和地球有限资源的缺乏,大豆蛋白在胶粘剂工业中的应用也越来越显示出强大的吸引力,鉴于前人的研究成果,文章研究了大豆7S和11S球蛋白经过尿素变性后在松木、樱桃木和胡桃木上的粘接强度和湿润能力。结果表明在不同的木块上不同胶粘剂有不同的粘接强度和湿润性能。7S大豆蛋白尿素变性后在硬木上有较好的湿润性。1M尿素变性赋予11S蛋白的粘接强度最高,3M尿素变性后,7S蛋白在硬木上的粘接强度大于11S蛋白。蛋白质的二级结构测量表明β-折叠对于3 M尿素变性后的大豆蛋白在硬木上的粘接强度起着重要作用,而无规则卷曲是降低1 M尿素变性7S大豆蛋白粘接强度的主要因素。     

Foaming properties of soybean protein-based plywood adhesives

A study was conducted to evaluate the potential of soy protein-based plywood glues for foam extrusion. Foaming properties were the first criterion used to screen several soy protein sources. Foaming capacities and stabilities of glue mixes containing animal blood (control) or soy products (meals, flours, concentrates, and isolates) were compared and correlated with molecular weights and surface hydrophobicity indices (S _o) in an attempt to identify structure/function relationships. The blood-based glue mix produced more foam than any of the soy-based glues. Soy flours and concentrates generally produced greater foam volumes and more stable foams than soy meal and isolates. Differences in foaming properties could not be explained by solubility profiles or S _o. However, results of gel electrophoresis indicated that soy products with poor foaming properties had extensive structure modifications or contained considerably lesser amounts of protein available for foaming reactions. Glue mixes containing the soy flours ISU-CCUR, Honeysoy 90, Nutrisoy 7B, and defatted Soyafluff and the soy concentrates Arcon F, ISU-CCUR, and Procon 2000 demonstrated the desired mixing and foaming properties for foam extrusion.     

Adhesive qualities of soybean protein-based foamed plywood glues

The potential of soy protein-based plywood glues for foam extrusion was evaluated. Standard glue mixes containing the soy flours Honeysoy 90, ISU-CCUR, Nutrisoy 7B, and defatted Soyafluff, and the soy concentrates Arcon F and Procon 2000 showed excellent foaming and adhesive qualities but did not have the ability to refoam. To improve refoaming capability, the formulations were modified by increasing the quantities of soy flour or concentrate so that they provided 3.48 g protein/100 g of glue mix. This was the amount of protein contributed by animal blood when it was used as the extender in the standard formulation for foamed glue. All the modified glues containing soy flour or concentrate had good refoaming properties and adhesive strengths that were at least equal to that of the control glue. Simple cost analysis also indicated that when soy flour was used, the modified formulations were cheaper to produce than the current blood-based glue.     

神府煤对大豆分离蛋白质的吸附特性研究

采用静态吸附法探讨了神府煤粉(SFC)对大豆分离蛋白质(SPI)的吸附特性。研究了SPI溶液初始质量浓度(3.0—12.0 kg/m3)、温度(20、30、40、50℃)、pH值(4.0—9.0)等条件对吸附量的影响。结果表明,吸附平衡时间为12 h,适宜的pH值为6.0。SFC对SPI吸附过程为非自发的放热过程,吸附过程符合二级动力学模型。红外光谱分析表明,蛋白质分子主要通过C O和NH与煤大分子结构中的OH和C O对应形成2个活性位点的氢键作用,吸附于煤表面。     

尿素变性对大豆分离蛋白粘接强度和分子结构的影响

大豆分离蛋白基胶粘剂由于具有环境友好性、生物降解性和可再生性而受到人们的关注。研究了尿素变性对大豆分离蛋白粘接强度及对蛋白分子结构的影响。结果表明,蛋白质经过尿素变性后,随着尿素浓度的增加,蛋白质分子展开的程度过大反而对粘接强度有不利的影响。在对榉木进行粘接时,1mol/L尿素变性获得的粘接强度最大。