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Preparation method of improved wheat protein adhesive

A technology of wheat protein and production method, which is applied in the field of preparation of wheat protein adhesives, to achieve the effects of improving adhesion, improving bonding performance, and improving toughness

Pending Publication Date: 2021-11-23
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the deficiencies of the prior art, the present invention provides a method for making an improved wheat protein adhesive, which achieves the purpose of improving the adhesiveness and toughness of the wheat protein adhesive, and overcomes the disadvantages of poor water resistance and heat resistance of the wheat protein adhesive. Problems, develop highly active substances that can react with functional groups in proteins as cross-linking agents, improve the adhesive properties of wheat protein adhesives, and enhance the gelation and reactivity of protein adhesives

Method used

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  • Preparation method of improved wheat protein adhesive
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Examples

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Effect test

Embodiment 1

[0040] Such as figure 1 Shown: a kind of preparation method of improved wheat protein adhesive, comprises the following steps:

[0041] S1, add 55g of water, 0.1g of CaO and 0.2g of NaOH to the beaker, turn on the stirrer and mix evenly;

[0042] S2, then, slowly add the wheat protein of 18g in the beaker, adopt the mode that stirrer adds while stirring;

[0043] S3. When the mixture is heated to 85°C, keep stirring at this temperature for 1 hour;

[0044] S4. Add 7.3g of glutaraldehyde to the beaker to make the mixture fully react at 85°C. During the reaction, use a stirrer to continuously stir for 1h to increase the reactive groups of the protein adhesive such as -COOH and -OH. These functional groups Reaction with amine groups in polyethyleneimine to improve adhesion;

[0045] S5. Then the mixture is cooled to room temperature, and a certain amount of polyethyleneimine is put into the mixture for mixing to obtain an adhesive. After adding polyethyleneimine, the highly ac...

Embodiment 2

[0059] Such as figure 1 Shown: a kind of preparation method of improved wheat protein adhesive, comprises the following steps:

[0060] S1, add 60g of water, 0.2g of CaO and 0.4g of NaOH into the beaker, turn on the stirrer and mix evenly;

[0061] S2, then, slowly add the wheat protein of 20g in the beaker, adopt the mode that stirrer adds while stirring;

[0062] S3. When the mixture is heated to 90°C, keep stirring at this temperature for 1 hour;

[0063] S4. Add 7.5g of glutaraldehyde to the beaker to make the mixture fully react at 90°C. During the reaction process, use a stirrer to continuously stir for 1h to increase the reactive groups of the protein adhesive such as -COOH and -OH. These functional groups Reaction with amine groups in polyethyleneimine to improve adhesion;

[0064] S5. Then the mixture is cooled to room temperature, and a certain amount of polyethyleneimine is put into the mixture for mixing to obtain an adhesive. After adding polyethyleneimine, the...

Embodiment 3

[0078] Such as figure 1 Shown: a kind of preparation method of improved wheat protein adhesive, comprises the following steps:

[0079] S1, add 65g of water, 0.3g of CaO and 0.6g of NaOH into the beaker, turn on the stirrer and mix evenly;

[0080] S2, then, slowly add the wheat protein of 22g in the beaker, adopt the mode that stirrer adds while stirring;

[0081] S3. When the mixture is heated to 95°C, keep stirring at this temperature for 1.5h;

[0082] S4. Add 7.7g of glutaraldehyde to the beaker to make the mixture fully react at 95°C. During the reaction, use a stirrer to continuously stir for 1.5h to increase the reactive groups of the protein adhesive such as -COOH and -OH. These Functional groups react with amine groups in polyethyleneimine to improve adhesion;

[0083] S5. Then the mixture is cooled to room temperature, and a certain amount of polyethyleneimine is put into the mixture for mixing to obtain an adhesive. After adding polyethyleneimine, the highly act...

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Abstract

The invention relates to the technical field of protein adhesives, in particular to a preparation method of an improved wheat protein adhesive, which comprises the following steps: S1, adding 55-65 g of water, 0.1-0.3 g of CaO and 0.2-0.6 g of NaOH into a beaker, and starting a stirrer to uniformly mix; S2, then slowly adding 18-22g of wheat protein into the beaker, and adding the wheat protein while stirring by adopting a stirrer; S3, heating the mixture to 85 to 95 DEG C. The purpose of improving the adhesiveness and toughness of the wheat protein adhesive is achieved, the problems that the wheat protein adhesive is poor in water resistance and heat resistance are solved, a high-activity substance capable of reacting with functional groups in protein is researched to serve as a cross-linking agent, and the adhesion performance of the wheat protein adhesive is improved; and the gelling property and reactivity of the protein adhesive are enhanced.

Description

technical field [0001] The invention relates to the technical field of protein adhesives, in particular to a method for preparing an improved wheat protein adhesive. Background technique [0002] Protein adhesives: Protein adhesives are a type of natural adhesives that use protein-containing substances as the main raw material. Both animal protein and vegetable protein can be used to make adhesives. According to the protein used, it is divided into animal protein (bone glue, gelatin, complexin glue, serum protein) and vegetable protein (bean glue, etc.). They generally have high bonding strength when dry and are used in furniture manufacturing and wood product production. However, its heat resistance and water resistance are poor. [0003] At present, the adhesive has the following problems: [0004] (1) At present, the wood industry uses widely used adhesives such as urea-formaldehyde (UF) resin, melamine-formaldehyde (MF) resin and phenolic formaldehyde (PF), but becau...

Claims

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Application Information

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IPC IPC(8): C09J189/00C09J11/08C09J11/04C09J11/06
CPCC09J189/00C09J11/08C09J11/04C09J11/06C08K2003/2206C08L79/02C08K3/22C08K5/07
Inventor 胥伟王宏勋郭丹郡易阳张燕鹏
Owner WUHAN POLYTECHNIC UNIVERSITY
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