Vegetable protein foaming agent and preparing method thereof

Abstract

The invention relates to a foaming agent, in particular to a vegetable protein foaming agent and a preparing method thereof. The vegetable protein foaming agent is at least prepared from, by weight, 1-20 parts of vegetable protein, 0.1-1 part of stabilizer, 0.1-1 part of dispersing agent and 78-98.8 parts of water. The vegetable protein is one or more of saponin vegetable protein or tea saponin vegetable protein; the dispersing agent is an anionic surfactant; the stabilizer is one or more of acacia gum, cellulose and modified cellulose.

Description

technical field [0001] The invention relates to a foaming agent, in particular to a vegetable protein foaming agent and a preparation method thereof. Background technique [0002] Whether it is our daily life or industrial production, a large number of various foam products are used. Using these foam products can achieve the purposes of heat insulation, sound insulation, light weight, increased elasticity, and shock absorption. The properties of these foam products benefit to some extent from the choice of blowing agent. The foaming agent can not only reduce the surface tension of the liquid, but also has better foaming performance. Under certain conditions, it can form closed cells inside the fluid such as cement slurry, asphalt, gypsum slurry, etc., thereby improving its performance. In terms of construction, my country's building energy consumption has always been high, and building energy conservation has been paid more and more attention to. Organic insulation materia...

AI Technical Summary

Problems solved by technology

Protein foaming agents also include plant protein and animal protein foaming agents. Among them, animal protein foaming agents are generally made from animal keratin protein through a series of chemical reactions. Not only are the raw material resources limited, but the manufacturing process is complicated. will cause secondary pollution

Vegetable protein foaming agents have the advantages of wide raw material sources, low price, and environmental friendliness. However, the existing vegetable protein foaming agents have poor foaming effect, low foaming multiple, large single bubble volume, and poor foam stability. High porosity, high connectivity between foams

There are a large number of open cells in the foamed concrete obtained by using the existing vegetable protein foaming agent, and the pores are connected, so the water absorption rate is high and the permeability resistance is poor, which leads to poor durability of the foamed concrete and severely limits the scope of use of the foamed concrete.

At present, the water absorption and impermeability of foam concrete are mainly improved by adding water-repellent and water-repellent agents, but the compatibility between additives and foaming agents is generally poor, which easily affects the stability of foam and the strength of foam concrete. cause adverse effects

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