专利介绍

<正>米糠胶粘剂及其制备方法CN1 939 996(2007-04-04)。制备米糠胶粘剂的步骤如下:(1)将米糠用其质量4～6倍的水进行润湿和搅拌,制成均匀浆料;(2)向经过润湿并搅拌的浆料中添加氢氧化钠溶液,并搅拌均匀成混合物;(3)将混合物加热至60～100℃,保温并慢速搅拌1～3h进行糊化;(4)将糊化后的浆料取出,冷却至室温备用,即得到米糠胶     

酶法提取米糠中阿魏酸的工艺研究

以脱脂米糠为原料,通过实验探索纤维素酶法提取脱脂米糠中阿魏酸的最佳工艺。结果表明纤维素酶提取脱脂米糠中阿魏酸的最佳工艺为:pH值为4. 5,加酶量25 mg,酶解温度为40℃,酶解时间为5 h为最优条件,阿魏酸得率为18. 64 mg/10 g。该研究为米糠的再利用提供了一种新方法。     

菲汀微粉的制取及其应用研究

以正己烷等混合溶剂从脱脂米糠中制取富含菲汀的白色微粉，其菲汀含量可达脱脂米糠的３～４倍。作为提取植酸钙、植酸和肌醇的原料，可减小装置，提高生产能力，减少废水排放、降低设备运转费用。本文通过实验提出了制取菲汀微粉的条件以及用菲汀微粉和脱脂米糠制取植酸钙镁和植酸的结果对照。     

玉米淀粉胶粘剂的改性研究

以玉米淀粉为主要原料 ,通过预糊化、氧化、加碱糊化进行化学改性 ,并加入稳定剂可制备固含量高、贮存稳定性好 ,具有一定初粘力和透明性的改性淀粉胶粘剂。本论文主要研究了改性玉米淀粉胶粘剂的主要成分配比及工艺条件对产品性能的影响。结果表明 :淀粉氧化前是否进行预糊化处理、氧化剂的用量、体系pH值、加碱糊化时碱液用量、稳定剂的种类和用量等对改性玉米淀粉胶粘剂性能影响较大。     

菲丁生产工艺的改进

研究了脱脂米糠经酸浸取碱中和的菲丁生产工艺条件 ,提出利用循环水浸泡法的新工艺。     

一种利用玉米淀粉制备胶粘剂的新方法

分析了淀粉胶难以取代泡花碱胶粘剂的原因,选用新型的催化剂,探讨了各种因素对淀粉氧化和糊化的影响及简要机理,得出了制备淀粉胶的最佳条件为：于40％的淀粉乳中加入5％的氧化剂,在催化剂存在时于58℃下氧化30min,加入10％的NaOH糊化,加填料、加水调节固含量至12％(均以淀粉质量为基准),合成的玉米淀粉胶粘剂成本低、干燥快,有望彻底取代泡花碱。将这种胶粘剂进行了工业化试生产,并对应用情况作了简略介绍。     

膨化糯米淀粉的制备及应用研究

将含水率为22%的糯米放入膨化机内,经225℃、0.75 MPa处理后可得到膨化糯米淀粉。淀粉糊化后粘接强度增大,并且膨化糊化糯米淀粉比加热糊化淀粉和加碱糊化淀粉更容易操作,糊化程度更容易控制且糊化更彻底。糯米淀粉经膨化后,其淀粉颗粒崩解,更多的亲水性羟基裸露在外,水溶性明显增大(在FT-IR曲线上羟基吸收峰明显变宽变大)。膨化糯米淀粉易溶于水,并且粘接强度较高,可用于纸箱胶粘剂、壁纸胶粘剂、干粉内墙涂料和瓷砖胶粘剂等制备。     

从脱脂米糠合成羟基磷灰石的研究

研究了以脱脂米糠为磷源合成羟基磷灰石。从脱脂米糠制得的植酸钙，经１０００℃、３ｈ煅烧，得到了球形的羟基磷灰石微粉。并用化学分析、红外光谱、Ｘ射线衍射分析等确认了它的组成与结构。     

由脱脂米糠浸泡液制备植酸钠工艺

开发了用离子交换树脂吸附法以脱脂米糠浸泡液为原料生产植酸的新工艺，采用正交设计及极差分析法确定了最佳工艺条件，植酸的平均收率达到96％以上。     

改性淀粉基木材用环保胶粘剂的合成研究

对淀粉进行糊化、氧化处理后,与聚乙烯醇(PVA)接枝反应制得胶粘剂主剂,然后分别以三聚氰胺甲醛树脂(MF)、聚氨酯(PU)预聚体作为胶粘剂主剂的改性剂,制得了木材用胶粘剂。探讨了各种原料的用量、反应条件及改性剂种类等对胶粘剂性能的影响。结果表明:胶粘剂适宜的制备工艺条件为淀粉8.0g,PVA12.0g,蒸馏水100mL,氧化剂(次氯酸钠)0.16g,引发剂(过硫酸钾)0.14g,乳化剂OP-10和十二烷基苯磺酸钠(SDS)各1.0g,改性剂12.0g;淀粉糊化温度85℃,pH值9～10,淀粉预糊化时间20min;氧化时间30min,接枝反应温度95℃,pH值2～3,接枝反应时间20min;改性反应温度60℃,pH值6～7,改性反应时间1.5h。由该胶粘剂压制的层压板,其粘接强度(1.00～1.25MPa)和甲醛释放量(≤0.5mg/L)等指标符合GB/T5849-2006标准要求。     

Preparation and characterization of solid biomass fuel made from rice straw and rice bran

This study investigated the preparation and characterization of the solid fuel briquette, which was made from rice straw and rice bran. This work included: (1) developing a machine to smash the rice straw into pieces; (2) compressing the smashed rice straws and the rice bran into the biomass briquette; and (3) characterizing the properties of the briquette (such as the percentage of change in briquette volume, the percentage of loss of briquette mass, the air-dry density, the compressive strength, and the heating value) at room temperature. The hot-pressing temperature strongly affects the compressive strength of the briquette. As the percentage of the rice bran increases, the compressive strength and the heating value of the biomass briquette increase. Most interestingly, the thermo-energy, which is used to compress the briquette of the rice straw, will be minimized if a certain percentage of the binder (such as rice bran, sawdust, or the other biomass waste) is mixed with the smashed rice straw.     

双组分水基丙烯酸复合粘合剂的研究

采用乳液聚合方法合成了一种丙烯酸乳液,将其与一种水基固化剂配合,组成双组分水基粘合剂YH610/YH05,应用于软包装行业的塑料膜复合。针对不同塑/塑复合结构,研究了固化剂比例、上胶量、固化时间和温度等对剥离强度的影响,并与国内外市售同类产品进行对比。当m粘合剂/m固化剂=100/1、上胶量1.8～2.4g/m2、45℃固化8h,剥离强度达到最佳值。其应用性能与国外产品相当。     

Rice bran‐filled biodegradable low‐density polyethylene films: Development and characterization for packaging applications

Rice bran was incorporated into low‐density polyethylene (LDPE) at different concentrations by compounding in a twin‐screw extruder and blown into films of uniform thickness. The rice bran incorporation influenced physical, mechanical, barrier, optical, thermal properties, and biodegradation of LDPE. The mechanical and optical properties decreased as the percentage of rice bran increased. The effect of rice bran on the morphology of LDPE blends was examined using scanning electron microscopy. Oxygen transmission rate and water vapor transmission rate increased with the increased content of rice bran. Addition of rice bran did not alter the melting temperature (T_m) of the blends; however the thermal stability decreased, while glass transition temperature (T_g) increased. Kinetics of thermal degradation was also investigated and the activation energy for thermal degradation indicated that for up to 10% filler addition, the dispersion and interfacial adhesion of rice bran particles in LDPE was good. Aerobic biodegradation tests using municipal sewage sludge and biodegradation studies using specific microorganism (Streptomyces species) revealed that the films are biodegradable. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 102: 4514–4522, 2006     

Effect of Subcritical Carbon Dioxide Extraction and Bran Stabilization Methods on Rice Bran Oil

The extraction of rice bran oil using the conventional organic solvent‐based Soxhlet method involves hazardous chemicals, whereas supercritical fluid extraction is a costly high‐temperature operating system. The subcritical carbon dioxide Soxhlet (SCDS) system, which operates at a low temperature, was evaluated for the extraction of rice bran oil in this study. In addition, rice bran that had been subjected to steam or hot‐air stabilization were compared with unstabilized rice bran (control). The yields; contents of tocopherols, tocotrienols and oryzanol; fatty acid profiles; and the oxidative stabilities of the extracted rice bran oils were analyzed. The yields using hexane and SCDS extraction were approximately 22 and 13–14.5 %, respectively. However, oil extracted using the SCDS system contained approximately 10 times more oryzanol and tocol compounds and had lower free fatty acid levels and peroxide values compared with hexane‐extracted oil. Overall, SCDS extraction of steamed rice bran represents a promising method to produce premium‐quality rice bran oil.     

EFFECT OF DRYING ON THE FORMATION OF FREE FATTY ACIDS IN RICE BRAN

It is a commonly known fact that the amount of moisture has a direct influence on the rate of formation of free fatty acids in Rice bran. During storage of rice bran, the free fatty acids in bran increase more rapidly with higher moisture content. The formation of free fatty acids increase with the increase of storage temperature in the presence of moisture.This chemical reaction has been found to be due to the reaction of bran oil with moisture in the presence of enzymes acting as catalysts. In addition to many methods used to arrest the formation of free fatty acids in rice bran, heat treatment is one of the popular methods. Here bran is subjected to heat treatment prior to storage. Even though empirical conditions have been evaluated for the treatment, no satisfactory mathematical model exists in order to estimate the formation of free fatty acids in rice bran. This study presents a mathematical model for the prediction of the formation of free fatty acids in rice bran during drying. The analysis of the mathematical model agreed with the general behaviour of enzyme with temperatures. The theoretical results are compared with the experimental observations. It was found that the model can be used satisfactorily for the prediction of formation of free fatty acids in rice bran with the time and temperature.     

EFFECT OF DRYING ON THE FORMATION OF FREE FATTY ACIDS IN RICE BRAN

It is a commonly known fact that the amount of moisture has a direct influence on the rate of formation of free fatty acids in Rice bran. During storage of rice bran, the free fatty acids in bran increase more rapidly with higher moisture content. The formation of free fatty acids increase with the increase of storage temperature in the presence of moisture.This chemical reaction has been found to be due to the reaction of bran oil with moisture in the presence of enzymes acting as catalysts. In addition to many methods used to arrest the formation of free fatty acids in rice bran, heat treatment is one of the popular methods. Here bran is subjected to heat treatment prior to storage. Even though empirical conditions have been evaluated for the treatment, no satisfactory mathematical model exists in order to estimate the formation of free fatty acids in rice bran. This study presents a mathematical model for the prediction of the formation of free fatty acids in rice bran during drying. The analysis of the mathematical model agreed with the general behaviour of enzyme with temperatures. The theoretical results are compared with the experimental observations. It was found that the model can be used satisfactorily for the prediction of formation of free fatty acids in rice bran with the time and temperature.     

用固定化脂肪酶Candida sp．99-125由粗米糠油酶法合成脂肪酸甲酯

The non-edible crude rice bran oil was extracted from white rice bran, and then was catalyzed by immobilized lipase for biodiesel production in this study. The effects of water content, oil/methanol molar ratio, temperature, enzyme amount, solvent,number of methanol added times and two-step methanolysis by using Candida sp. 99-125 as catalyst were investigated. The optimal conditions for processing 1 g rice bran oil were: 0.2 g immobilized lipase, 2 ml n-hexane as solvent, 20% water based on the rice bran oil mass, temperature of 40 °C and two-step addition of methanol. As a result, the fatty acid methyl esters yield was 87.4%. The immobilized lipase was proved to be stable when it was used repeatedly for 7 cycles.     

Extraction of rice bran oil using aqueous media

Aqueous extraction of oil from rice bran was studied on a laboratory scale and the resulting product was examined. The following process parameters influencing oil extraction were individually investigated: pH of aqueous media, extraction temperature, extraction time, agitation speed and rice bran‐to‐water ratio. Extraction temperature and pH were found to be the main factors influencing oil extraction. The highest oil yield was obtained at pH 12.0, extraction temperature 50 °C, extraction time 30 min, agitation speed 1000 rpm, and rice bran‐to‐water ratio 1.5‐to‐10. The quality of aqueous‐extracted oil in terms of free fatty acid, iodine value and saponification value was similar to a commercial sample of rice bran oil and hexane‐extracted oil, but the peroxide value was higher. Furthermore, the colour of aqueous‐extracted oil was paler than solvent‐extracted oil. © 2000 Society of Chemical Industry     

Protease production by Aspergillus oryzae in solid‐state fermentation using agroindustrial substrates

BACKGROUND: An inexpensive and readily available agroindustrial substrate such as rice bran can be used to produce cheap commercial enzymes by solid‐state fermentation. This work investigates the production of food‐grade proteases by solid‐state fermentation using readily available Thai rice bran. RESULTS: A local strain of Aspergillus oryzae (Ozykat‐1) was used to produce proteases. Rice bran used alone proved to have poor substrate morphology (insufficient porosity) for satisfactory solid‐state fermentation. A certain amount of wheat bran was necessary to improve the morphology of the substrate. The following variables affected protease production: substrate composition, initial moisture content and initial pH. A high protease activity (∼1200 U g⁻¹ dry solids) was obtained on a substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight, a moisture content of 50%, initial pH of 7.5, and incubation temperature of 30 °C. CONCLUSION: Nutritionally, rice bran used alone was as good a substrate as mixed bran for producing protease, but rice bran had poor morphological characteristics for consistent fermentation. A substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight was best for producing protease. Copyright © 2008 Society of Chemical Industry     

VAC/AA共聚乳液胶粘剂的合成与性能研究

本文介绍了醋酸乙烯酯—丙烯酸共聚乳液胶粘剂的合成与性能 ,研究了聚乙烯醇缩醛化和复合乳化剂体系对乳液稳定性和抗冻性的影响及引发剂用量和聚合保温时间与转化率的关系 ,同时还研究了丙烯酸含量对粘接强度的影响及 PH值与共聚乳液粘度的关系。结果表明 ,通过聚乙烯醇缩醛化和复合乳化剂体系 ,提高了乳液聚合稳定性和耐寒性 ;丙烯酸单体的引入 ,提高了乳胶的粘接强度 ,同时由于丙烯酸功能性基团的自增稠作用 ,可适当调节乳液的粘度以满足多方面要求