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Preparation method of acrylamide modified soybean protein composite adhesive

A composite adhesive, soybean protein technology, used in the preparation of protein adhesives, animal glue or gelatin, adhesives, etc. Effect

Inactive Publication Date: 2016-03-02
BEIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] By hydrolysis or adjusting the pH value above 10, the degree of dispersion and stretching of the protein can be enhanced; the protein molecule is unfolded with sodium hydroxide to expose polar and non-polar groups, which can be cross-linked with wood molecules to improve Adhesive strength and water resistance, but the disadvantage is that it will reduce its service life

Method used

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  • Preparation method of acrylamide modified soybean protein composite adhesive
  • Preparation method of acrylamide modified soybean protein composite adhesive
  • Preparation method of acrylamide modified soybean protein composite adhesive

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Weigh raw materials:

[0015]

[0016]

[0017] 2. Preparation of alkaline soybean protein emulsion:

[0018] Put 100 grams of water and 10 grams of soybean protein into a three-necked flask, stir, heat up to 60°C, keep warm and stir for 30 minutes, and take an appropriate amount of sodium hydroxide to adjust the pH value to 10 to obtain an alkaline soybean protein emulsion;

[0019] 3. Prepare amide soybean protein mixed pre-emulsion:

[0020] Add 10 grams of acrylamide to the alkaline soybean protein emulsion, stir, heat up to 60°C, heat and stir for 60 minutes, and take an appropriate amount of sodium hydroxide to adjust the pH value to 10 to obtain an amide soybean protein mixed pre-emulsion;

[0021] 4. Preparation of dehydrated product:

[0022] Add 2 grams of maleic anhydride (MA) to the amide soybean protein mixed pre-emulsion, stir, heat up to 60°C, keep stirring for 30 minutes, and take an appropriate amount of sodium hydroxide to adjust the pH valu...

Embodiment 2

[0026] 1. Weigh raw materials:

[0027]

[0028]

[0029] 2. Preparation of alkaline soybean protein emulsion:

[0030] Put 200 grams of water and 30 grams of soybean protein into a three-necked flask, stir, heat up to 90°C, keep warm and stir for 30 minutes, and take an appropriate amount of potassium hydroxide to adjust the pH value to 11 to obtain an alkaline soybean protein emulsion;

[0031] 3. Prepare amide soybean protein mixed pre-emulsion:

[0032] Add 30 grams of N-methylolacrylamide to the alkaline soybean protein emulsion, stir, heat up to 90°C, keep stirring for 60 minutes, and take an appropriate amount of potassium hydroxide to adjust the pH value to 11 to obtain amide soybean protein mixture pre-emulsion;

[0033] 4. Preparation of dehydrated product:

[0034] Add 6 grams of acetic anhydride to the amide soybean protein mixed pre-emulsion, stir, heat up to 90°C, keep stirring for 30 minutes, and take an appropriate amount of potassium hydroxide to adju...

Embodiment 3

[0038] 1. Weigh raw materials:

[0039]

[0040] 2. Preparation of alkaline soybean protein emulsion:

[0041] Put 100 grams of water and 20 grams of soybean protein into a three-necked flask, stir, heat up to 75°C, keep warm and stir for 30 minutes, and take an appropriate amount of barium hydroxide to adjust the pH value to 10 to obtain an alkaline soybean protein emulsion;

[0042] 3. Prepare amide soybean protein mixed pre-emulsion:

[0043] Add 10 grams of N-methylolacrylamide to the alkaline soybean protein emulsion, stir, heat up to 75°C, keep warm and stir for 60 minutes, and take an appropriate amount of barium hydroxide to adjust the pH value to 10 to obtain amide soybean protein mixture pre-emulsion;

[0044] 4. Preparation of dehydrated product:

[0045] Add 2 grams of maleic anhydride (MA) to the amide soybean protein mixed pre-emulsion, stir, heat up to 75°C, keep stirring for 30 minutes, and take an appropriate amount of barium hydroxide to adjust the pH v...

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PUM

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Abstract

The invention provides a preparation method for an acrylamide modified soy protein composite adhesive, which includes the following steps: adding 10-30 parts of soy protein in 100-200 parts of water; performing heat preservation for 30 min at the temperature of 60 DEG C to 90 DEG C; adjusting the pH value to 10-11 to obtain an alkaline soy protein emulsion; then adding 10-30 parts of N-hydroxymethyl acrylamide; performing heat preservation for 60 min at the temperature of 60 DEG C to 90 DEG C; adjusting the pH value to 10-11 to obtain an amide soy protein mixed pre-emulsion; then adding 2-6 parts of maleic anhydride or acetic anhydride; performing heat preservation for 30 min at the temperature of 60 DEG C to 90 DEG C; adjusting the pH value to 10-11 to obtain a dehydrating product; slowly and dropwise dripping 6-18 parts of an initiator; performing heat preservation for 15 min at the temperature of 60 DEG C to 90 DEG C; adjusting the pH value to 7-8; naturally cooling to about 30 DEG C and discharging, so as to obtain the acrylamide modified soy protein composite adhesive. The adhesive prepared by adopting the method provided by the invention has the advantages of excellent water resistance, high bonding strength and long service life.

Description

technical field [0001] The invention relates to a preparation method of acrylamide modified soybean protein composite adhesive. Background technique [0002] The bonding strength of protein adhesives depends on the dispersibility of protein in water and the crosslinking ability of polar and non-polar groups in protein with wood. [0003] Due to the van der Waals force, hydrogen bond and hydrophobic bond of the unmodified protein, most of the polar and non-polar groups are inactive, resulting in poor water resistance of soybean protein glue, so the adhesiveness is also poor, only through Chemical modification to achieve the purpose of destroying and releasing the internal bonds of proteins or releasing the polar groups of protein molecules. [0004] By hydrolysis or adjusting the pH value above 10, the degree of dispersion and stretching of the protein can be enhanced; the protein molecule is unfolded with sodium hydroxide to expose polar and non-polar groups, which can be c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09J151/00C09J189/00C08F290/00C08F220/58C08F222/06
Inventor 庞久寅王发鹏秦静李翔宇
Owner BEIHUA UNIV