高温花生粕蛋白基胶黏剂的制备与表征

doi:10.11707/j.1001-7488.20210616

Abstract

Abstract:

Objective: Hot-pressed peanut meal (HPM) was used as the research object to prepare HPM adhesive (HPMA) with high bonding strength and good water resistance by composite modified cross-linking,which would expected to provide technical and theoretical basis for its industrial application in the wood field. Method: HPM was modified and crosslinked by sodium dodecyl sulfate (SDS),nano-SiO₂ (nSiO₂) and polyamide polyamine epichlorohydrin (PAE) resin to study the bonding strength of poplar plywood prepared by HPMA in modified cross-linking process. The appearance,viscosity,solid content,pH,thermal stability,protein secondary structure and surface structure of HPMA in the modified cross-linking process were evaluated. Result: The results showed that the dry,warm and boiling water wet bonding strengths of poplar plywood prepared by HPMA increased by 113%,114% and 81%,respectively,and reached the national class I poplar plywood standard. The prepared HPMA was brown,and the viscosity,solid content and pH were 6 448 mPa·s,31.33% and 5.83,respectively. The thermal decomposition temperature of HPMA was as high as 317℃. The secondary structure and groups of proteins changed significantly during the preparation of HPMA,and the microscopic surface structure was tight from coarse. Conclusion: The main reason for the improvement of bonding strength and water resistance was that the secondary and tertiary structure of protein were opened by SDS,exposing the hydrophobic groups,and hyperbranching with nSiO₂ and PAE to form a three-dimensional network structure of insoluble water. It might provide technical and theoretical bases for the industrial application of HPMA.

Key words: hot-pressed peanut meal, modified, cross-linked, poplar plywood

CLC Number:

TQ432
TS229

Yang Qu,Qin Guo,Tian Li,Ziyun Zhao,Haitao Yue,Jie Yang,Qiang Wang. Preparation and Characterization of Hot-Pressed Peanut Meal Based Adhesive[J]. Scientia Silvae Sinicae, 2021, 57(6): 144-149.

Figures/Tables 7

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References 0

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样品 Sample	干态胶合强度 Dry bonding strength/MPa	温水湿态胶合强度 Warm water wet bonding strength/MPa	沸水湿态胶合强度 Boiling water wet bonding strength/MPa
A	0.93±0.05c	37 min开裂Crack	5 min开裂Crack
B	1.47±0.06b	0.77±0.05c	0.38±0.05c
C	1.53±0.03b	0.91±0.02b	0.50±0.03b
D	1.99±0.04a	1.14±0.03a	0.81±0.01a

检测指标Index	A	B	C	D
颜色 Colour	棕褐色不透明液体 Tan opaque liquid	棕褐色不透明液体 Tan opaque liquid	棕褐色不透明液体 Tan opaque liquid	棕褐色不透明液体 Tan opaque liquid
黏度 Viscosity/(mPa·s)	1 225.33±24.63c	2 119.00±221.50c	10 366.67±575.19a	6 448.33±153.30b
pH	6.17±0.10b	7.09±0.12a	6.97±0.07a	5.83±0.03c
固体含量Solid content(%)	19.60±0.36c	20.30±0.78c	23.07±0.86b	31.33±0.88a

波数 Wavenumber/cm^-1	描述Description
2 927	C—H伸缩振动C—H stretching
1 740	CO伸缩振动(酯)CO stretching (ester)
1 663	CO伸缩振动(酰胺Ⅰ键) CO stretching (amide Ⅰ)
1 531	N—H弯曲振动(酰胺Ⅱ键) N—H bending (amide Ⅱ)
1 450	—CHRRRRR₂
1 396	COO—弯曲振动COO— bending
1 249	C—N伸缩振动C—N stretching
1 037	C—O伸缩振动C—O stretching

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Preparation and Characterization of Hot-Pressed Peanut Meal Based Adhesive

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