摘要
介绍了以干酪素为主要成膜物,碳酸钠和乙酸钠为辅助分散剂,淀粉为助剂,加入交联剂硫酸锌制备酪蛋白标签胶的方法。讨论了温度、分散剂、交联剂、淀粉等因素的作用及用量对酪蛋白标签胶的制备与性能的影响。结果表明,在温度60～70℃,每100g酪蛋白标签胶中加入分散剂12g,淀粉5～7g,交联剂0.4g,制得的酪蛋白标签胶各项性能均衡,达最佳指标。
The method to prepare casein labeling adhesive from casein as main components, sodium carbonate and sodium acetate as auxiliary dispersing agent, starch as aids with the addition of zinc sulfate as crosslinker was introduced. The effects of the reaction temperature, dispersing agent,crosslinker, starch on the preparation and properties of casein labeling adhesive were examined. The laboratory result showed that the casein labeling adhesive prepared under the following reaction conditions had balanced properties： reaction temperature of 60 - 70 ℃, the amount of dispersing agent,starch and crosslinker 12,5 -7 and 0.4 g respectively in 100 g casein labeling adhesive.
出处
《精细石油化工进展》
CAS
2005年第11期32-34,共3页
Advances in Fine Petrochemicals
关键词
酪蛋白
贮存稳定性
标签胶
casein, storage stability, labeling adhesive
作者简介
蒋小友,桂林工学院材料与化学工程系在读研究生,研究方向为电化学应用,发表文章3篇.
