淀粉胶粘剂接枝参数的影响因素及对其压缩剪切强度的影响.pdf

第30卷第4期
食品与生物技术学报
Vol 30 No 4
201年7月
Journal of Food Science and Biotechnology
Jul,2011
文章编号:1673-1689(2011)04-0535-07
淀粉胶粘剂接枝参数的影响因素及
对其压缩剪切强度的影响
王辉,顾正彪·,程力,泆雁,李兆丰
(食品科学与技术国家重点实验室,江南大学,江苏无锡214122
摘要;以过硫酸铵(简称APS)为引发剂,以酷酸乙媂酯为接枝单体,在水相介质中制备了蜡质玉
米淀粉胶粘剂。研究了APS的添加量、接枝温度、pH、接枝共聚时间、单体滴加速度、单体与淀粉
的质量比、糊化热处理程度等因素对接枝共聚反应的彩响,并研究了接枝参数与胶粘剂压縮剪切
强度之间的关系。結果表明:当APS的添加质量为淀粉干基质量的1.16%、接技温度为70℃、接
技共聚时间为3.5h、滴加速度为0.1058mL/(kg?s)、单体与淀粉的质量比6:5、糊化条件85
C、30mio时,接枝百分率最高(50.83%);接枝百分率和支链相对分子质量均対淀粉胺粘剂的压
缩剪加强度有一定的影响,且接技百分率对蜡质玉米淀粉胶粘剂压绵剪切强度的影响比支鍵淀粉
相对分子质量对蝤质玉米淀粉胶粘剂压缟剪切强度的影响大
关键词:蜡质玉米淀粉;接枝共聚;粘接强度
中图分类号:TS236.9;TQ43.1
文献标识码:A
Research on Influencing Factors of the Graft Parameters of
the Starch-based Wood Adhesive and the Relation between
Grafting Parameters with Bonding Strength
WANG Hui, GU Zheng-biao, CHENG Li, H(NG Yan, LI Zhao-feng
( State Key Laboratory of Food Science and Technology, Jiangnan University. Wuxi 214122, China)
Abstract: The waxy corn starch-based wood adhesive was prepared in aqueous medium with the
APS as the initiator, the vinyl acetate as the monomer. The effects of the adding amount of APS
grafting reaction temperature, PH, grafting reaction timc, dripping time of monomer, the mass
radio of monomer and starch, the degree of heat treatment temperature on the graft
polymerization was studied. And the optimum conditions were acquired and listed as follow: an
APS quantity of 1. 16% of dry starch weight, a reacting temperature of 70 C, an reacting time of
3.5 h,a monomer's adding rate of 0. 1058 ml/(kg. s), a mass radio between monomer with
starch of 6: 5 and the heat treat conditions of 85C30 min, the graft radio is largest up to 50
83%. The percent grafting and the average molecular weight of branched chain both have an good
effect on the bonding strength, besides the percent grafting has a greater effect on the bonding
收稿日期:2010-05
甚金项目;科技部农业科技成果转化基金项目(2008GB23600452)。
兴通信作者:顾正彪(1965-),男,江苏阜守人,工学博士,教授,博土研究生导师,主要从事淀粉化学研究
Email: foodstarch@ yah
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