Preparation And Related Factors Of Environment-friendly Soy Protein Label Adhesive

In this paper, soy protein isolate as the raw material, using two kinds of chemicalmethods of soy protein for the preparation of modified soy protein label adhesives. referenceto the relevant literature and based on the label adhesive high beer with plastic, The effects ofsolid-liquid ratio, addition of urea, addition of zinc oxide, urea modification time A and zincoxide modification B on viscosity, tensile strength and water resistance of soy protein labeladhesive were studied through single factor tests. And the optimum processing technology ofurea modified soy protein adhesive was determined through orthogonal test. The resultsshowed that the optimum conditions were as follows, solid-liquid ratio1:10, urea2.16mol/L,zinc oxide0.15g/100ml, modification time A50min and modification time B60min; Theresults showed that the optimum conditions of Starch modified soy protein adhesive were asfollows: starch4g/100ml, solid-liquid ratio1:11, urea1.67mol/L, zinc oxide0.30g/100ml,modification time120min, reaction temperature30℃.The urea-modified soy protein label adhesive and starch-modified soybean protein labeladhesive are compared with the good performance label adhesive which made by casein, it’sfind that: the urea-modified soy protein label adhesive has reached the label adhesiverequirements, but because the solid contentof protein adhesive is low, it cost a long time inlabeling process. After adding starch protein labeling adhesive curing time of shortening,curing time is less than20s, flat and casein adhesive performance, and the production cost ismuch lower than the casein adhesive.Storage stability of adhesives is also an important reference, in the past study, there islitter studies on the storage stability of the protein label adhesive.in this paper, In this paper,viscosity index as a reference to study the urea-modified protein and starch modified labeladhesive label adhesive protein storage stability at different temperatures, and to study thechanges in the different preservatives added protein gel stability. Through experiments foundthat the modified protein gel urea at room temperature (18-26℃) and30℃condition,storage for50days, performance is still required to meet the label with glue; while underambient conditions of the modified protein starch glue labels, store90days, still meet therequirements.The structur of modified soy protein label adhesive analysis found that: there is a greatrelationship between the water resistance with random coil structure and β-sheet structure.Within a certain range, the higher the content of random coil structure, the modified proteingel water resistance as possible. α-helix structure and properties of the modified protein gel changes had no significant relationship; sweep surface electron microscopy analysis revealedthat starch was added to make the apparent structural protein gel formation more closely.