Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for modifying gluten protein used as paper strengthening agent

A technology of paper strengthening agent and gluten protein, which is applied in the field of paper strengthening agent, can solve the problems of difficult fiber binder, easy agglomeration, poor water solubility and dispersibility, etc., and achieve the effect of good performance parameters

Inactive Publication Date: 2007-05-16
SOUTH CHINA UNIV OF TECH
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The first-order molecular structure of gluten protein is a polypeptide, and it has more than 50% glutamic acid, which is easy to agglomerate, and has poor water solubility and dispersibility, so it is not easy to be directly used as a fiber binder and a paper strengthening agent
There is also no report of using gluten as a paper strengthening agent

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Add gluten protein powder in a three-necked flask equipped with a temperature controller, a stirrer and a feeder, adjust the concentration of the suspension to be 5%, adjust the pH of the reaction system with formic acid to be 3, and control the temperature at 70°C In a water bath, slowly add formaldehyde 8% / gluten protein powder dropwise, react for 2 hours, and collect intermediate products.

[0022] (2) Slowly add 5% epichlorohydrin dropwise to the intermediate product in a water bath at 60°C, and react for 2 hours. During the reaction, the water-insoluble epichlorohydrin gradually disappeared, and the milky yellow protein retention solution became more thorough. After the reaction, the gluten protein liquid turns milky white. It can be miscible with water in any proportion; pH value: 4.5; solid content: 5%; stability: there is no turbidity or gel phenomenon after 6 months of storage at room temperature.

[0023] (3) The dry tensile index of the paper is increas...

Embodiment 2

[0025] (1) Add gluten protein powder in a three-necked flask equipped with a temperature controller, agitator and a feeder, adjust the concentration of the suspension to be 1%, adjust the pH of the reaction system with formic acid to be 2, and control the temperature at 20°C In the water bath, formaldehyde 5% / gluten protein powder was slowly added dropwise, reacted for 2 hours, and collected intermediate products.

[0026] (2) Slowly add 1% epichlorohydrin dropwise to the intermediate product in a water bath at 20°C, and react for 2 hours. During the reaction, the water-insoluble epichlorohydrin gradually disappeared, and the milky yellow protein retention solution became more thorough. After the reaction, the gluten protein liquid turns milky white.

[0027] (3) The dry tensile index of the paper is increased by 30%, and the wet strength retention rate is 20%.

Embodiment 3

[0029] (1) Add gluten protein powder in a three-necked flask equipped with a temperature controller, agitator and feeder, adjust the concentration of the suspension to be 10%, adjust the pH of the reaction system with formic acid to be 6, and control the temperature at 100°C In the water bath, formaldehyde 15% / gluten protein powder was slowly added dropwise, reacted for 1 hour, and the intermediate product was collected.

[0030] (2) Slowly add 10% epichlorohydrin dropwise to the intermediate product in a water bath at 100°C, and react for 1 hour. During the reaction, the water-insoluble epichlorohydrin gradually disappeared, and the milky yellow protein retention solution became more thorough. After the reaction, the gluten protein liquid turns milky white.

[0031] (3) The dry tensile index of the paper is increased by 33%, and the wet strength retention rate is 20%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method of modifying gluten to making paper intensifier. The method includes the following steps: (1) hydroxylation: glutening the gluten powder into regulating suspension, regulating the pH of the reaction system to 2-6 with acid liquor, controlling the reaction temperature in 20~100degreeC water bath, dropping formaldehyde which weight is 5 ~ 15% of gluten powder slowly, reaction 1~8 hours then collecting the intermediate product. (2) cationised reaction: dropping epichlorohydrin which consumption is 1~10% of gluten weight into intermediate product slowly in 20~100degreeC water bath, reaction 1~4 hours and getting the lacte gluten liquid change. The invention synthesizes the products with the raw materials of plant protein which is renewable resources and with biocompatibility; it does not bring secondary pollution, provides a new channels for the processing of agricultural producing by-product utilization of high-value, the synthesized paper fiber intensifier makes the dry tensile index in paper increases more then 35% and the rate of wet strength retention is more then 20%.

Description

technical field [0001] The invention relates to a paper strengthening agent for papermaking technology, in particular to a preparation method for synthesizing a paper strengthening agent from gluten protein, and in particular to a gluten protein modification method used as a paper strengthening agent. Background technique [0002] Gluten protein (gluten) is a by-product of cereal starch processing, containing albumin, globulin, gliadin and glutenin four proteins, a biodegradable, renewable natural polymer. At present, it is less developed and utilized at home and abroad, and the research on gluten protein in my country is still in its infancy, and it is mainly used in the food field, such as adding gluten to flour to make strong noodles, rolls, etc.; and the industry with higher added value Use of unseen research reports. Due to the unique viscoelasticity, elongation, film formability, and heat coagulation of gluten protein, it can not only be used in the food field, but als...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): D21H21/18
Inventor 付时雨
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com