改性酪蛋白标签胶的研制

介绍了由于酪素、聚乙烯醇、淀粉为主要原料制备改性酪蛋白标签胶的工艺，讨论了固含量、碱、反应温度、反应时间、交联剂、淀粉、聚乙烯醇、终点判断、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存在的问题提出了相应的解决方法。

The Preparation Technique Study of Modified Casein Adhesive

In this paper, the preparation technique and property of modified Casein adhesive for labeling beer bottle were introduced. The adhesive contained casein, polyvinyl alcohol, starch as the main material. The effective factors of solid content, alkali, reaction temperature, reaction time, cross-linking agent, starch, polyvinyl alcohol(PVA) , termination reaction point, resistivity against water, alkali washfastness on the performance of the adhesive for labeling beer bottle were have been examined. Relevant solving methods to problem existed in labeling process have also been suggested.