摘要
利用NaOH改性大豆蛋白制备大豆蛋白胶粘剂,筛选了最佳的反应条件;采用红外光谱中去卷积与2阶导数并结合曲线拟合与结合模式识别的方法,研究了碱处理后大豆蛋白的空间聚集结构对其胶接性能的影响。结果表明,在NaOH作用下,蛋白质空间聚集结构破坏,极性基团的暴露使得胶接强度提高;而大豆蛋白2级结构中无规卷曲结构含量越高,越有利于胶接。
The soybean protein adhesives were prepared by modifying soybean protein with sodium hydroxide and the optimum reaction condition for preparation was also selected. The effect of secondary structure on the adhesion properties of soybean protein adhesives modified with alkalies was studied by using the method of deconvolution and second derivative combining with curve fitting and pattern recognition in the analysis of Fourier transform infrared spectroscopy （FT-IR）. The experiment results showed that the spatial aggregation structure of soybean protein was destroyed under the action of sodium hydroxide, the exposure of polar groups within the soybean protein resulted in the improvement of adhesion properties. And the more the content of random coil in the secondary structure of soybean protein is, the higher the adhesion properties are.
出处
《粘接》
CAS
2010年第8期42-45,共4页
Adhesion
关键词
大豆蛋白
2级结构
碱处理
胶粘剂
胶接强度
soybean protein
secondary structure
alkalies treatment
adhesive
adhesion property
