| 微波改性花生蛋白标签胶的研究 |
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| 引用本文： | 李萌萌,卞科,陶平平,崔贵金.微波改性花生蛋白标签胶的研究[J].中国油脂,2012,37(1):60-64. |
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| 作者姓名： | 李萌萌 卞科 陶平平 崔贵金 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 基金项目： | 河南工业大学2010年研究生科技创新基金项目资助(10YJS026) |
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| 摘 要： | 以花生蛋白为原料,研究了微波改性作用对其作为啤酒瓶标签胶粘剂性能的影响.以花生蛋白与水质量配比、改性温度、改性时间以及微波功率为影响因素,以黏度、粘结强度和抗水性为评价指标,利用正交实验确定出最佳改性工艺条件为:改性时间50 min,改性温度80℃,微波功率600W,蛋白与水质量配比1∶4.
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| 关 键 词： | 花生蛋白 微波改性 标签胶粘剂 |
Preparation of peanut protein label adhesive by microwave modification |
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| LI Mengmeng
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BIAN Ke
,
TAO Pingping
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CUI Guijin.Preparation of peanut protein label adhesive by microwave modification[J].China Oils and Fats,2012,37(1):60-64. |
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| Authors: | LI Mengmeng BIAN Ke TAO Pingping CUI Guijin |
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| Affiliation: | (College of Grain,Oil & Food,Henan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | Peanut protein was used as raw materials,and the optimum conditions of microwave modification on the capacity of beer labels adhesive were studied.The mass ratio of protein to water,modification temperature,modification time and microwave power were used as influence factors,and the viscosity,bond strength and water resistance were used as indexes,the orthogonal test was employed to identify the optimum conditions as follows:modification time 50 min,modification temperature 80℃,microwave power 600 W,mass ratio of protein to water of 1∶4. |
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| Keywords: | peanut protein microwave modification label adhesive |
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