| 超高速酪蛋白商标胶的制备研究 |
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| 引用本文： | 曾小君,徐刚. 超高速酪蛋白商标胶的制备研究[J]. 中国胶粘剂, 2002, 11(6): 25-29 |
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| 作者姓名： | 曾小君 徐刚 |
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| 作者单位： | 1. 常熟高等专科学校应用化学研究所,江苏省常熟市,215500
2. 江西师范大学化学与生物科学学院,江西省南昌市,330027 |
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| 摘 要： | 介绍了以干酪素为主要原料研制的酪蛋白商标胶的制备工艺及产品性能,讨论了固含量、碱、反应温度、反应时间、交联剂、淀粉、使用温度、耐水性、碱洗净性等因素对酪蛋白商标胶的制备与性能的影响,并对啤酒瓶贴标过程中存在的问题提出厂相应的解决方法。
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| 关 键 词： | 干酪素 高速贴标 商标胶 |
| 文章编号： | 1004-2849(2002)06-0025-03 |
| 修稿时间： | 2001-11-26 |
Preparation of ultra-high-speed casein trademark adhesive |
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| Abstract: | In this paper, the preparation technique and properties of ultra high speed casein trademark adhesive for labeling beer bottle were introduced. The trademark adhesive contained casein as the main material. The effcetive factors of solid content, alkali, reaction temperature, reaction time, cross linking agent, starch, service temperature, resistivity against water, alkali washfastness on the performance of the trademark adhesive for labeling beer bottle were examined. Relevant solving methods to problem existed in labeling process were suggested. |
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| Keywords: | casein ultra-high speed sticking trademark adhesive |
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