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Soybean protein and edible glutinous rice starch floor glue and preparation method thereof

The technology of soybean protein and glutinous rice starch is applied in the field of floor adhesive, which can solve the problems of weak bonding ability, low storage stability and high formaldehyde content of water floor adhesive, and achieve the effects of low production cost, simple preparation process and easy availability of raw materials.

Inactive Publication Date: 2016-05-11
南星家居科技(湖州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The invention provides soybean protein and edible-grade glutinous rice starch floor glue and a preparation method thereof, which solves the technical problems of weak bonding ability, poor water resistance, high formaldehyde content and low storage stability in the existing water floor glue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1: Weigh according to the ratio of parts by mass: 100 parts of deionized water; 5 parts of soybean protein; 10 parts of glutinous rice flour; 8 parts of corn starch; 2.5 parts of rice flour; 1.5 parts of barley flour; 6 parts of tapioca starch; wheat starch 4 parts; 6 parts of potato starch; 1.5 parts of isinglass; 2.5 parts of cellulose ethanol; 2.5 parts of sodium lignosulfonate; 3 parts of xanthan gum; 0.5 parts of acetyl tributyl citrate; 0.8 parts; 2 parts of ethylene glycol.

[0027] The second step: put deionized water into the reaction kettle with agitator and thermometer, and start the agitator;

[0028] Step 3: Add corn starch, tapioca starch, potato starch and wheat starch, and stir for 30 minutes;

[0029] Step 4: Add glutinous rice flour, barley flour and rice flour, heat up to 75°C, stir for 10 minutes, then add soybean protein, isinglass and xanthan gum, heat up to 85°C and stir for 40 minutes, add cellulose ethanol, ethyl acetate and ethylene glyc...

Embodiment 2

[0033] Step 1: Weigh according to the ratio of parts by mass: 100 parts of deionized water; 25 parts of soybean protein; 15 parts of glutinous rice flour; 12 parts of corn starch; 4.5 parts of rice flour; 3.5 parts of barley flour; 10 parts of tapioca starch; wheat starch 8 parts; 10 parts of potato starch; 5.5 parts of isinglass; 4.5 parts of cellulose ethanol; 6.5 parts of sodium lignosulfonate; 7 parts of xanthan gum; 2.5 parts of acetyl tributyl citrate; 3.5 parts of ethyl acetate; 1.2 parts; 8 parts of ethylene glycol.

[0034] The second step: put deionized water into the reaction kettle with agitator and thermometer, and start the agitator;

[0035] Step 3: Add corn starch, tapioca starch, potato starch and wheat starch, and stir for 50 minutes;

[0036] Step 4: Add glutinous rice flour, barley flour and rice flour, heat up to 95°C, stir for 30 minutes, then add soybean protein, isinglass and xanthan gum, heat up to 105°C and stir for 60 minutes, add cellulose ethanol, e...

Embodiment 3

[0040] Step 1: Weigh according to the ratio of parts by mass: 100 parts of deionized water; 10 parts of soybean protein; 12 parts of glutinous rice flour; 9 parts of corn starch; 3 parts of rice flour; 2 parts of barley flour; 7 parts of tapioca starch; wheat starch 5 parts; 7 parts of potato starch; 2.5 parts of isinglass; 3 parts of cellulose ethanol; 3.5 parts of sodium lignosulfonate; 4 parts of xanthan gum; 1 part of acetyl tributyl citrate; 2 parts of ethyl acetate; sodium benzoate 0.9 parts; 4 parts of ethylene glycol.

[0041] The second step: put deionized water into the reaction kettle with agitator and thermometer, and start the agitator;

[0042] Step 3: Add corn starch, tapioca starch, potato starch and wheat starch, and stir for 35 minutes;

[0043] Step 4: Add glutinous rice flour, barley flour and rice flour, heat up to 80°C, stir for 15 minutes, then add soybean protein, isinglass and xanthan gum, heat up to 90°C and stir for 45 minutes, add cellulose ethanol...

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PUM

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Abstract

The invention discloses a soybean protein and edible glutinous rice starch floor glue and a preparation method thereof. The floor glue comprises deionized water, soybean proteins, sweet rice flour, corn starch, rice flour, coix seed powder, cassava starch, wheat starch, potato starch, fish gelatin, cellulosic ethanol, sodium lignosulfonate, xanthan gum, acetyl tributyl citrate, ethyl acetate, sodium benzoate and ethylene glycol. A result of -30 ~ -50 DEG C refrigeration cycle 3-time freeze thaw test shows that the preserving rate of the adhesiveness and the peeling strength is 85-95%, the formaldehyde content is 0.01-0.2g / kg, and the adhesion stress is 60-70kPa.

Description

technical field [0001] The invention relates to the technical field of floor adhesives, in particular to soybean protein and edible-grade glutinous rice starch floor adhesives and a preparation method thereof. Background technique [0002] The so-called traditional floor glue is PVC floor, and some people call it floor leather and plastic floor. PVC floor is mainly a floor made of PVC material. According to the shape, it can be divided into PVC block floor and PVC coil floor. According to the structure, it can be divided into homogeneous PVC floor and composite PVC floor. According to the softness and hardness of the material, it can be divided into soft PVC floor and hard PVC floor. It is used for household (civilian) PVC floor, commercial PVC floor and sports PVC floor. [0003] Another material on the market is also called floor glue. To be precise, it should be called wood floor glue. It is an adhesive specially used for laying wooden floors. The floor increases the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09J103/02C09J189/00C09J11/06
CPCC09J103/02C08L2205/025C08L2205/035C09J11/06C09J189/00C08L3/02C08L89/00C08L97/005C08L5/00C08K5/11C08K5/098C08K5/053
Inventor 徐伟王卫东
Owner 南星家居科技(湖州)有限公司
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