Modified soybean isolate protein blasting bead material and preparation method thereof

A technology for soybean protein and soybean protein isolate, applied in the fields of modified polymer materials, explosive bead materials and their preparation, can solve the problems of poor brittleness, easy moisture absorption, polluted cigarette holder interface, etc. The effect of energy consumption

Active Publication Date: 2018-09-18
WUHAN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problems in the past that the oily solvent of the popping bead material overflows and pollutes the interface of the cigarette holder

Method used

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  • Modified soybean isolate protein blasting bead material and preparation method thereof
  • Modified soybean isolate protein blasting bead material and preparation method thereof
  • Modified soybean isolate protein blasting bead material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] 1) Disperse soybean protein isolate in 2.4mol / L urea solution under nitrogen atmosphere. The mixture was stirred for 2 hours in a water bath at 35°C, then heated to 85°C, reacted for 1 hour, adjusted to pH 8 with sodium hydroxide solution, and activated for soybean protein isolate.

[0036] 2) Adjust the grafting reaction temperature to 70°C. After the temperature is stable, add ammonium persulfate and sodium bisulfite, stir for 10 minutes, and dropwise add methyl methacrylate. The grafting reaction time is 4 hours. A water-insoluble copolymer product is formed, the product is removed, washed repeatedly, and dried in vacuum to complete the graft modification of soybean protein isolate.

[0037] 3) Proportion of each component and mass:

[0038] Modified soybean protein: 95 servings;

[0039] Butanediol: 2 parts;

[0040] Propylene glycol: 2 parts;

[0041] Antioxidant 1010: 0.7 parts;

[0042] Antioxidant 1076: 0.3 parts;

[0043] Melt and mix ...

Example Embodiment

[0046] Example 2

[0047] 1) Disperse soybean protein isolate in 3.5mol / L urea solution under nitrogen atmosphere. Stir for 1.5h under the condition of 35°C water bath, then heat up to 85°C, react for 1.5h, adjust the pH to 8 with sodium hydroxide solution, and conduct soybean protein isolate activation treatment.

[0048] 2) Adjust the grafting reaction temperature to 75°C. After the temperature is stable, add potassium persulfate and anhydrous sodium sulfite, stir for 10 minutes, and dropwise add the grafting monomer methyl methacrylate. The grafting reaction time is 5 hours. 2% hydroquinone was added dropwise to terminate the reaction to generate a water-insoluble copolymer product, the product was removed, washed repeatedly, and dried in vacuum to complete the graft modification of soybean protein isolate.

[0049] 3) Proportion of each component and mass:

[0050] Modified soybean protein: 98 servings;

[0051] Sorbitol: 1 serving;

[0052] Antioxidant 264: 0.7 parts;...

Example Embodiment

[0055] Example 3

[0056] 1) Disperse soybean protein isolate in 8 mol / L urea solution under nitrogen atmosphere. Stir for 1 h under the condition of 35 ° C water bath, then heat up to 80 ° C, react for 2 h, adjust the pH to 8 with sodium hydroxide solution, and conduct soybean protein isolate activation treatment.

[0057] 2) Adjust the grafting reaction temperature to 80°C. After the temperature is stable, add ceric ammonium sulfate, stir for 10 minutes, and dropwise add the grafting monomer ethyl methacrylate. The grafting reaction time is 3 hours. A water-insoluble copolymer product is formed, the product is removed, washed repeatedly, and dried in vacuum to complete the graft modification of soybean protein isolate.

[0058] 3) Proportion of each component and mass:

[0059] Modified soybean protein: 96 servings;

[0060] Polyethylene glycol: 1 part;

[0061] Propylene Glycol: 1 serving

[0062] Glycerin: 0.5 part;

[0063] Antioxidant 1010: 0.5 part;

[0064] Anti...

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Abstract

The invention relates to a modified soybean isolate protein blasting bead material and a preparation method thereof. The invention is characterized by comprising the following components in a mass ratio: 94-99 parts of modified soybean protein, 1-5 parts of a plasticizer, and 0.5-1 part of an antioxidant. The modified soybean protein, the plasticizer and the antioxidant are fused and mixed according to the mass ratio, and continuously and mechanically stirred until the glue solution is uniform, so as to obtain a clear transparent mixed solution; and the mixed solution is subjected to heat preservation, standing and defoaming and filtered by a screen net with the mesh size of 60-120 mesh at the thermal insulation state, and the obtained filtrate is a modified soybean protein blasting bead material. The modified soybean protein blasting bead material prepared by the method disclosed by the invention has good thermoplasticity, and compared with a traditional blasting bead material, the problem that an oily solvent overflows to pollute a cigarette tipping paper interface in the storage process can be solved, and the material is low in cost. No special equipment modification or additionis needed, and the application potential is huge.

Description

technical field [0001] The invention relates to a modified polymer material, in particular to a popping bead material made of modified soybean protein isolate and a preparation method thereof, belonging to the technical field of environmentally friendly materials. Background technique [0002] At present, popping beads are mainly used in high-end cigarettes and are very popular in the market. These crushable beads embedded in the cigarette filter tip can bring "explosive" flavor to the tobacco, and its built-in liquid flavor and fragrance are integrated into the filter rod fiber, which can increase the humidity of the smoke and improve the aroma retention effect of the filter rod. At the same time, the volatilization of the aroma components in the capsule can realize the function of increasing the flavor of the cigarette and enriching the taste level, so that the smoker can have a richer smoking experience. Pop-ball cigarettes continue to win the favor of consumers in the g...

Claims

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Application Information

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IPC IPC(8): C08L51/00C08L71/02C08K5/053C08K5/134C08F289/00C08F220/14C08F220/18A24D3/06
CPCA24D3/061C08F289/00C08K5/053C08K5/1345C08L51/00C08L71/02C08F220/18
Inventor 王大威田珮何江吕晓煜徐婷秀吴江渝郑华明曾小平张树
Owner WUHAN INSTITUTE OF TECHNOLOGY
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