Method for preparing antiseptic soy protein adhesive
A technology of soybean protein and production method, applied in the directions of adhesives, adhesive types, polyurea/polyurethane adhesives, etc., can solve the problems of improving the spoilage properties of soybean adhesives, etc., and achieve the improvement of anti-corrosion performance and excellent water-resistant gluing performance. , the effect of increasing added value
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Embodiment 1
[0024] (1) Add 10g of soybean powder and 100g of water into the reaction vessel, wherein water is the solvent, then add 0.2g of sodium dodecylbenzenesulfonate, heat with a constant temperature water bath, and set the temperature at 60°C, Meanwhile start mixing with a mixer. Control the stirring speed to 60r / min to prevent foaming after the surfactant dissolves. Soybean protein modified by sodium dodecylbenzene sulfonate has its internal hydrophobic end turned outward, thereby increasing the surface hydrophobicity of the protein.
[0025] (2) After the above-mentioned stirring process continued for 2 hours, 5 g of polyphenylpolymethylene polyisocyanate was added into the above-mentioned container to carry out a cross-linking reaction. The mass fraction of isocyanate group-NCO is 29%.
[0026] (3) After the cross-linking reaction was carried out for 1 hour, 0.1 g of compound preservative was added and stirred for 10 minutes to prepare a preservative soybean protein adhesive. ...
Embodiment 2
[0029] (1) Add 20g of soybean protein isolate and 100g of water into the reaction vessel, where water is the solvent, then add 0.5g of sodium dodecylbenzenesulfonate, heat with a constant temperature water bath, and set the temperature at 60°C , while stirring with a mixer. Control the stirring speed to 80r / min to prevent foaming after the surfactant dissolves. Soybean protein modified by sodium dodecylbenzene sulfonate has its internal hydrophobic end turned outward, thereby increasing the surface hydrophobicity of the protein.
[0030] (2) After the above-mentioned stirring process continued for 2 hours, 20 g of polyphenylpolymethylene polyisocyanate was added to the above-mentioned container to perform a cross-linking reaction. The mass fraction of isocyanate group-NCO is 32%.
[0031] (3) After the cross-linking reaction was carried out for 2 hours, 0.5 g of compound preservative was added and stirred for 20 minutes to prepare a preservative soybean protein adhesive.
...
Embodiment 3
[0034] (1) Add 15g of low-temperature soybean meal and 100g of water into the reaction vessel, wherein water is the solvent, then add 0.35g of sodium dodecylbenzenesulfonate, heat with a constant temperature water bath, and set the temperature at 60°C, Meanwhile start mixing with a mixer. Control the stirring speed to 70r / min to prevent foaming after the surfactant dissolves. Soybean protein modified by sodium dodecylbenzene sulfonate has its internal hydrophobic end turned outward, thereby increasing the surface hydrophobicity of the protein.
[0035] (2) After the above-mentioned stirring process continued for 2 hours, 12.5 g of polyphenylpolymethylene polyisocyanate was added into the above-mentioned container to carry out a cross-linking reaction. The mass fraction of isocyanate group-NCO is 30.5%.
[0036] (3) After the crosslinking reaction was carried out for 1.5 hours, 0.3 g of compound preservative was added and stirred for 15 minutes to prepare a preservative soybe...
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