摘要
研究了以干酪素和聚丙烯酸酯乳液(PAE)为主要原料制备改性干酪素标签胶的工艺,讨论了PAE用量、反应时间、反应温度、分散剂、pH、耐水性、新型金属交联剂等因素对干酪素标签胶的制备与性能的影响;并针对啤酒瓶贴标工业过程中出现的问题提出了相应的解决方案,获得了新型PAE改性干酪素标签胶的工业化生产工艺。实验研究结果表明:PAE质量分数增加,标签胶的初粘强度增加;标签胶的粘度与分散剂的用量和反应时间成反比,与交联剂的加入量和pH大小成正比;标签胶的储存稳定性随反应时间增加而增加,随交联剂加入量的增加而减小。该产品用于啤酒标签的粘接,具有初粘力强,性能稳定,成本低廉等优点。
The preparation and properties of novel casein adhesive modified by PAE for beer bottle labeling were studied.The adhesive was prepared using casein and PAE as main materials.The effects of PAE amount,reaction time,reaction temperature,dispersing agent,pH,water resisting property and novel metal cross-linking agent on the properties of the novel adhesive were examined.The results showed that the initial adhesive strength of the label adhesive increased with increasing PAE amount.The viscosity of label adhesive was inversely proportional to the amount of dispersant agent and reaction time,and proportional to pH and amount of metal cross-linking agent.The storage stability of label adhesive increased with increasing reaction time and decreased with increasing metal cross-linking agent amount.The label adhesive is of good initial adhesive strength,better storage stability and low cost.The commercial technology of novel casein adhesive modified using PAE were obtained by solving relevant the problem existed in labeling process for beer bottle.
出处
《青海大学学报（自然科学版）》
2012年第4期7-11,20,共6页
Journal of Qinghai University(Natural Science)
