共查询到20条相似文献,搜索用时 122 毫秒
2.
将膨润土无机凝胶(SMP)制成水分散液,加入含有丙烯酸的可聚合性单体,通过乳液共聚法可以制得稳定的SMP改性丙烯酸酯聚合物乳液。它具有极好的抗电解质能力,并体现出了与乳液中直接掺混SMP明显不同的性质。含3%SMP改性的聚合物乳液,可以在保持聚合物弹性和柔韧性不变的前提下,将拉伸强度提高20%左右,但SMP的加入增大了聚合物材料的吸水性。 相似文献
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有机硅改性丙烯酸酯乳液及涂料性能的研究 总被引:11,自引:0,他引:11
本文论述了有机硅-丙烯酸酯共聚乳液和涂料的制备方法,对不同单体组合体系合成的乳液和涂料性能进行了对比,还研究了有机硅功能单体用量对涂料性能的影响。 相似文献
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环氧改性苯丙乳液的制备及性能研究 总被引:4,自引:0,他引:4
研究了环氧树脂改性苯丙乳液的合成工艺以及乳化剂、引发剂、环氧树脂、功能单体用量等条件对反应过程及乳液性能的影响。通过实验得到阴离子与非离子乳化剂配比为1.5:1、引发剂的用量为0.6%、功能单体MAA的用量为2%、环氧树脂的用量为5%。合成的环氧改性苯丙乳液,在耐水性、耐碱性、Ca2+稳定性方面有了明显提高。 相似文献
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PAPI改性大豆蛋白复合材料的制备与性能研究 总被引:1,自引:0,他引:1
以大豆分离蛋白(SPI)和多亚甲基多苯基异氰酸酯(PAPI)为原料,制备了改性大豆蛋白,再加入聚己内酯(PCL),经过模压成型制备了改性大豆蛋白复合材料,并对其力学性能、微观结构和热性能进行了表征。结果表明,随着PAPI的加入,材料的力学性能得到很大程度的改善,拉伸强度由9.65 MPa上升到32 MPa,冲击强度由1.36 kJ/m2提高到11.7 kJ/m2;随着PAPI的加入,大豆蛋白材料的吸水性也有明显的改善,24 h吸水率从33.89 %下降到9.77 %;红外光谱分析表明,PAPI可以与大豆分离蛋白发生反应,改变了大豆蛋白的结构,并影响其性能,使复合材料内部结构更加致密。 相似文献
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本文针对普通PVAC乳液的主要缺点,经实验筛选出新的配方及相应的工艺条件,并对其进行改性试验,找到一种效果很好的改性剂TDI,使这个老产品具有优异的使用性能。 相似文献
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以硝化纤维(NC)、异佛尔酮二异氰酸酯(IPDI)、二羟甲基丙酸(DMPA)等为主要原料,制得自乳化型水性硝化纤维乳液,再加入可水解自交联的硅烷偶联剂KH560,其分子中的环氧基与羧基反应,从而制备出KH560改性水性硝化纤维乳液。通过傅里叶变换红外光谱(FT-IR)、透射电子显微镜(TEM)、热重分析(TGA)法等测试手段,研究了KH560和DMPA的含量对乳液及其涂膜性能的影响。结果表明:当w(KH560)=7%,w(DMPA)=3.5%时,改性后的乳液具有良好的稳定性,涂膜的耐水性、耐乙醇性、热性能、力学性能均得到明显改善。 相似文献
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The feasibility of replacing common emulsifiers with soy protein isolates (SPI) in low-calorie salad dressings was evaluated.
Structural modifications of SPI were obtained by thermal-acidic treatment with or without neutralization (TH1.6N and TH1.6,
respectively). Modification of flow properties of TH1.6 and TH1.6N emulsions by thermal treatment and different protein concentrations
was evaluated through shear stress vs. shear rate measurements in a rotational viscometer. TH1.6N isolates generated emulsions
with higher shear stress and apparent viscosity than those prepared with TH1.6. Heated TH1.6N emulsions at 10% protein gave
the highest values of shear stress and plastic flow behavior. These emulsions had high consistency, viscosity, and elasticity.
TH1.6N isolates had lower emulsifying capacity than TH1.6, probably due to the higher protein aggregation produced during
neutralization, which prevented protein unfolding. These isolates would be suitable for the preparation of stable emulsions
with adequate consistency and elasticity. 相似文献
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以核桃蛋白(WalPI)和低聚半乳糖(GOS)为原料,采用pH循环-超声联合制备WalPI-GOS,并将其与茶油混合,制备Pickering乳液。通过FTIR、粒径分析表征WalPI-GOS的结构、粒径分布,通过荧光吸收光谱、DSC和内源荧光光谱等测定WalPI-GOS的游离巯基含量、热稳定性和表面疏水性(H0),测定Pickering乳液的粒径、显微结构和流变特性,考察m(WalPI)∶m(GOS)在10∶0~10∶5变化时,WalPI-GOS颗粒特性及Pickering乳液性质的变化。结果表明,m(WalPI)∶m(GOS)=10∶4时,WalPI-GOS和Pickering乳液具有最佳的性能。WalPI-GOS的平均粒径为82.08 nm,Zeta电位为-52.37 mV,乳化活性(EAI)、乳化稳定性(ESI)为31.12 m2/g和4346.35 min,表现出良好的乳化性和稳定性;WalPI部分疏水基团被包埋于WalPI-GOS分子内部,降低了H0(840.81 a.u.),提高了游离巯基含量(8.78 μmol/g)和熔融温度(93.74 ℃);WalPI与GOS的复合改变了WalPI的二级和三级结构,形成以β-折叠为主的二级结构,WalPI与GOS通过氢键、静电相互作用和疏水相互作用形成紧密的网络结构;Pickering乳液粒径仅为5.24 ?m,液滴均匀分布,形成了弹性凝胶网络结构;当剪切速率为0.1 s-1时,具有最高的表观黏度1.06 Pa·s。WalPI与GOS间的高交联密度,增强了Pickering乳液的凝胶网络结构。 相似文献
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针对大豆蛋白胶黏剂耐水性差的缺点,用尿素初步改性大豆分离蛋白(SPI),然后与白乳胶(PVAc)共混合成了共混改性大豆分离蛋白胶黏剂。采用正交实验方法考察了大豆蛋白胶与白乳胶质量比、共混时间、交联剂质量分数、交联时间对大豆蛋白胶黏剂剪切粘接强度的影响,确定了优化配比及制备工艺条件,并在此基础上采用正交试验优化了热压参数。结果表明:大豆蛋白胶与白乳胶质量比10∶1,共混时间1h,交联剂质量分数1.0%,交联时间1.5h,热压温度120℃,热压压强1.2MPa,热压时间2min/mm,涂胶量250g/m2时,测得胶黏剂的干态剪切粘接强度为2.01MPa,按照Ⅰ类胶合板标准测得湿态剪切粘接强度为1.04MPa,并对优化配方进行了结构与性能分析。 相似文献
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Characterization of texture and mechanical properties of heat-induced soy protein gels 总被引:8,自引:0,他引:8
Jun KangII Yasuki Matsumura Tomohiko Mori 《Journal of the American Oil Chemists' Society》1991,68(5):339-345
Heat-set gels were prepared from acid-precipitated soybean proteins at various heating temperatures (80–100°C), protein concentrations
(18–20%), and proportions of glycinin. The gels were evaluated for mechanical parameters by means of a compression-decompression
test. Gels formed at higher heating temperature and protein concentration were firm, tough and unfracturable. The elasticities
of the gels were similar at all protein concentrations and were lower when heated at higher temperature. Heating above 93°C
was necessary for formation of rigid gels. The glycinin/β-conglycinin ratio affected the texture of the gels. Three-dimensional
representation of the gels through factor analysis of instrumental data and calculation of factor scores was useful to evaluate
the texture of the gels. 相似文献
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Soy protein concentrates (SPC) and soy protein isolates (SPI) were produced from hexane-defatted soy white flakes and from
two extruded-expelled (EE) soy protein meals with different degrees of protein denaturation. Processing characteristics, such
as yield and protein content, and the key protein functional properties of the products were investigated. Both acid-and alcohol-washed
SPC from the two EE meals had higher yields but lower protein contents than that from white flakes. Generally, SPC from an
acid wash had much better functional properties than those from an alcohol wash. The SPI yield was highly proportional to
the protein dispersibility index (PDI) of the starting material, so the EE meal with lower PDI had lower SPI recovery. The
protein content in SPI prepared from EE meals was about 80%, which was lower than from white flakes. Nevertheless, SPI from
EE meals showed functional properties similar to or better than those from white flakes. The low protein contents in SPC and
SPI made from EE meals were mainly due to the presence of residual oil in the final products. SPI made from EE meals had higher
concentration of glycinin relative to β-conglycinin than that from white flakes. 相似文献
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Preparation and characterization of soy protein isolate films modified with sorghum wax 总被引:2,自引:0,他引:2
Ki Myong Kim Keum Taek Hwang Curtis L. Weller Milford A. Hanna 《Journal of the American Oil Chemists' Society》2002,79(6):615-619
The effect of increasing the concentration of sorghum wax paste on the characteristics of soy protein isolate (SPI) films
was investigated. Water vapor permeability (WVP), tensile strength (TS), elongation at break (E), and total soluble matter
(TSM) of cast SPI films were determined. Sorghum wax paste extracted with ethanol was added to film-forming solutions of SPI
at 5, 10, 15, or 20% w/w of protein. As the concentration of wax paste increased, mean WVP, E, and TSM values of SPI-sorghum-wax-paste
composite films decreased and were lower than those of control SPI films. Mean TS values were lower than the control upon
addition of 5 and 10% wax paste; however, TS values increased at 15 and 20% was concentrations. Although no differences in
components of sorghum wax were observed between paste extracted with ethanol and wax extracted with hexane, paste extracted
with ethanol was miscible with the filmforming solution. SPI-sorghum wax paste films had better water barrier and physical
properties compared to control films. 相似文献
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以含氢硅油与封端聚醚为原料,在微波辐射条件下合成出了聚醚改性聚硅氧烷,利用红外光谱对其结构进行了表征,采用均匀设计法对合成参数进行了优化,优化条件为:微波功率为650 W,封端聚醚与含氢硅油的摩尔比取1.1∶1,添加质量比为15 mg/kg的氯铂酸催化剂,于100 ℃ 反应30 min,在该条件下,平均转化率为96.8%。以合成的聚醚聚硅氧烷为主要活性单体制备出了消泡剂乳液,并考察了温度、pH值对制备的消泡剂性能的影响,结果表明制备的消泡剂在常温到98 ℃ ,酸性或碱性条件下的消泡及抑泡性能良好。 相似文献
19.
为减少乳清蛋白用量,用马铃薯蛋白替代乳清蛋白质量的一半制备热诱导凝胶。通过色度、质构、水分分布、流变等考察了总蛋白浓度(40~80 g/L)对于复合凝胶物理性质的影响。结果表明,复合凝胶的最低成胶浓度为50 g/L,与乳清蛋白80 g/L的最低成胶浓度相比,乳清蛋白用量减少了2.2倍。总蛋白浓度从50 g/L提高到80 g/L时,复合凝胶偏黄,硬度和弹性分别增加了5.28倍和5.90%,但束缚水含量降低了3.63%。储能模量(G'')显示较弱的频率依赖性。CLSM和SEM观察表明,蛋白浓度80 g/L的复合凝胶孔隙尺寸小,具有由颗粒聚集体组成的均一致密网络结构,因而具有较高G''。红外光谱表征结果表明,复合凝胶中β-折叠和β-转角约占蛋白二级结构的70%。溶解度测试结果表明,维持复合凝胶结构的作用力中氢键和疏水相互作用的贡献高于二硫键。 相似文献