A kind of highly stable egg white protein adhesive and preparation method thereof
A high stability, egg white protein technology, applied in the direction of protein adhesives, adhesive types, adhesives, etc., can solve chronic toxicity, high carcinogenicity and other problems
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Embodiment 1
[0030] Preparation of Egg White Protein Binder:
[0031] Egg whites and yolks of clean eggs were separated to obtain egg whites, which were ultrasonically treated at 200W for 15 minutes, and then freeze-dried to obtain egg white powders, which were stored at -20°C for future use. Take 100mL deionized water, dissolve egg white powder in deionized water to make the content 20wt%, add metaphosphoric acid and methylphosphoric acid to the solution respectively to make the concentrations 30mM and 60mM respectively, at room temperature at 400r / min Stir at the speed of 2 h, and adjust the pH value of each added solution with 1M hydrochloric acid or sodium hydroxide to make it the same as the pH value of the egg white protein solution without adding phosphorus-containing additives.
[0032] Performance measurement:
[0033] 1) Dry glue strength test
[0034] Use 0.6 mm thick maple veneer. Each adhesive formulation was applied by brush to one side and one end of two veneer strips mea...
Embodiment 2
[0044] 1) Clean eggs were beaten and separated to obtain a clean egg white solution, which was ultrasonically treated at 230W for 10 minutes, then freeze-dried to obtain egg white powder and stored at -20°C for later use.
[0045] 2) Take 100mL of deionized water, dissolve the egg white powder in the deionized water to make the content 15wt%, add metaphosphoric acid and methylphosphoric acid to the solution to make the concentrations respectively 30mM and 45mM.
[0046] 3) Stir the mixed solution at a speed of 350r / min for 2.5h at room temperature, and adjust the pH value of each added solution with 1M hydrochloric acid or sodium hydroxide to make it the same as the pH value of the egg white protein solution without phosphorus-containing additives.
[0047] After measurement and analysis, the improved egg white protein adhesive obtained has obtained tensile strength and elongation at break higher than that of the unimproved egg white protein adhesive, and has obtained a resista...
Embodiment 3
[0049] 1) Clean eggs were beaten and separated to obtain a clean egg white solution, which was ultrasonically treated at 250W for 8 minutes, then freeze-dried to obtain egg white powder and stored at -20°C for future use.
[0050] 2) Take 100mL of deionized water, dissolve egg white powder in deionized water to make the content 25wt%, add metaphosphoric acid and methylphosphoric acid to the solution respectively to make the concentrations 50mM and 50mM respectively.
[0051]3) Stir the mixed solution at a speed of 380r / min for 2 hours at room temperature, and adjust the pH value of each added solution with 1M hydrochloric acid or sodium hydroxide to make it the same as the pH value of the egg white protein solution without phosphorus-containing additives.
[0052] After measurement and analysis, the improved egg white protein adhesive obtained has obtained tensile strength and elongation at break higher than that of the unimproved egg white protein adhesive, and has obtained a ...
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Abstract
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