国内大豆胶粘剂的改性研究进展

大豆胶粘剂是一种绿色环保胶粘剂,在人造板领域具有很大的应用潜力.为改善大豆胶黏剂的耐水胶合性能及防腐性能,人们进行了大量的改性研究,其中耐水胶合性能的改性研究较多,包括物理改性、尿素改性、酸碱盐改性、接枝共聚、共混改性、有机试剂改性、晶须、纳米改性等.该文对目前国内有关大豆胶粘剂的改性研究进展进行了综述.     

大豆基木材胶粘剂改性研究的进展

介绍了大豆基木材胶粘剂的特性及发展状况，分析了大豆基木材胶粘剂性能缺陷的原因和改性原理，综合叙述了国内外改性大豆基木材胶粘剂的研究现状及存在问题，并介绍了几种改性过程中所采用的仪器分析方法。大豆来源丰富，无毒环保，大豆蛋白改性技术的发展将使其制成符合木材工业需求的高性能胶粘剂成为可能。     

大豆蛋白乳液胶粘剂改性的研究

由于以石化原料合成的胶粘剂在生产和使用过程中会对环境带来不良影响,近年来采用可再生资源,如大豆蛋白合成环保胶粘剂已成为趋势.以尿素和亚硫酸钠改性大豆蛋白,与醋酸乙烯酯等复合单体在过硫酸铵引发下进行接枝共聚,合成了醋酸乙烯醣一大豆蛋白接枝共聚乳液胶粘剂.并通过金属盐、聚合物树脂、异氰酸酯、偶联剂与乳液共混改性的方法,研究了不同改性剂对乳液胶粘剂性能的影响.结果表明:采用金属盐改性制备的乳液胶粘剂具有良好的综合性能;异氰酸酯则应溶解于适当溶剂或使用其加成产物,以延长胶粘剂的适用期.     

蛋白改性技术在大豆蛋白基木材胶粘剂制备中的应用

在建设环境友好型和资源节约型社会的今天,三醛胶面临的问题日益严峻,开发新型环保、绿色胶粘剂已成为趋势。而通过改性技术制备的大豆蛋白基木材胶粘剂具有很好的应用前景。本文综述了胶粘剂制备中大豆蛋白改性的原理及各种改性技术的研究现状,并分析了目前研究中存在的问题和今后的研究重点。     

耐水性大豆基木材胶粘剂两步法工艺研究

利用天然高分子聚合物开发无甲醛木材胶粘剂是人类社会发展的必然选择.在国际上,利用低温大豆粕制备生物质基木材胶粘剂具有相当长的历史.但是在传统豆胶制备方法中,碱等变性剂用量高达豆粕干重的6%～7%或更高,外加4%左右的石灰乳.豆胶中残碱对大豆蛋白的水解破坏难以得到控制,因此传统豆胶都不属于耐水胶粘剂.在本研究中,采用低碱量低液比高强度变性和均质处理分两段进行的工艺技术解决了这一矛盾.得到了制备符合国标Ⅱ类(耐热水)的大豆基木材胶粘剂的主要工艺参数并通过验证试验加以确定.最后把新法豆胶优化工艺与两个典型的传统豆胶制作配方做了比较.这种豆胶制备新工艺具有国际先进水平.     

利用大豆分离蛋白制备胶粘剂

为了改善大豆胶黏剂的耐水胶合强度,采用表面活性剂θ改性大豆分离蛋白(SPI)制备胶粘剂,研究了配方及热压温度对大豆胶的胶合性能的影响,利用示差扫描量热仪(DSC)和傅里叶红外光谱(FTIR)技术分别分析了大豆胶的热学性能和结构变化.结果表明:当SPI/水(质量比)为1/10、0的添加量为SPI的0.5wt%、热压温度为160℃时,胶粘剂表现出最佳的胶合强度;大豆胶胶合过程中主要的热反应在160℃以下完成;经表面活性剂θ处理后,胶粘剂结构中的O-H和N-H键减少,大豆基胶黏剂的耐水胶合强度得到明显改善.     

甲基丙烯酸缩水甘油酯对大豆分离蛋白塑料性能的影响

用模压的方法制备了甲基丙烯酸缩水甘油酯(GMA)改性大豆分离蛋白质(SPI)塑料,探讨了GMA含量对SPI塑料的力学性能和耐水性的影响,并采用TG、SEM对SPI塑料和GMA改性SPI塑料进行了表征。结果表明:少量GMA可以对SPI塑料起到增强、增韧作用,并可提高其耐水性;加入少量的GMA可以提高SPI塑料的热稳定性;少量GMA改性SPI塑料能形成性能良好的柔性链结构,这种结构能明显提高SPI塑料的断裂伸长率。     

接枝改性大豆蛋白胶粘剂的合成及性能研究

利用疏水性单体甲基丙烯酸缩水甘油酯(GMA)接枝改性大豆蛋白以期获得耐水性较好的大豆蛋白胶粘剂.大豆蛋白(SP)经过3 mol·L-1尿素溶液预处理变性后,以GMA为接枝单体,过硫酸铵·亚硫酸氢钠(APS-NaH-SO3)氧化还原体系为引发体系,通过自由基聚合合成接枝改性大豆蛋白胶粘剂.用红外表征纯接枝物,结果表明接枝成功;研究了预处理时间、反应时间、引发剂加入量、单体加入量、反应温度对接枝改性大豆蛋白胶粘剂的粘接强度和耐水性的影响.结果说明接枝反应的确能够提高耐水性,并确定了最佳的反应条件.得出较佳的反应条件为:wsp4 g,wCM 3.39 g,WNaHSO<.3 0.2 g,WAPS:0.44 g,反应时间3 h,反应温度70℃.     

环氧树脂改性大豆基木材胶粘剂的制备与表征

以表面活性剂AD改性大豆分离蛋白(SPI),然后与马来酸酐(MA)接枝后,再与环氧树脂(EPR)共混制备胶粘剂,采用L9(34)正交试验设计,探讨SPI、AD、MA及EPR用量对胶粘剂胶合性能的影响,并采用红外光谱及示差扫描量热仪探讨了SPI胶粘剂的胶粘机理。结果表明:最优工艺条件为每150 g溶剂水中,SPI用量15 g、AD用量为SPI的2.5wt%、MA1.5 g、EPR15 g;红外光谱和热性能分析表明SPI和EPR之间发生了化学反应。     

超高压处理对大豆膳食纤维的改性

大豆膳食纤维的生理功能与其理化性质密切相关,而理化性质又与膳食纤维的化学结构及其多相网状结构相关,因此在膳食纤维提取制备工艺日益成熟后膳食纤维的改性研究成为新的研究热点.为探索超高压处理对大豆膳食纤维性质的影响,将膳食纤维充分吸水后经700MPa静压,15 min处理后分别考察处理前后样品的持水率、膨胀率、黏度和显微结构的变化.结果表明,处理后样品的持水率、膨胀率都有较大的提高;处理后样品黏度略有下降;处理后样品的组织结构更加的疏松,空隙增多增大,但是其瓣膜状的空间结构没有改变.试验结果为大豆膳食纤维的改性研究提供参考数据.     

Protein and starch digestibilities and mineral availability of products developed from potato,soy and corn flour

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.     

Preparation and fermentation of rice-defatted soy flour blends: Effect on protein,fat and ash content

Rice-defatted soy flour blends prepared in three proportions viz. 40:60, 50:50 and 60:40 were fermented with buttermilk at 25, 30 and 35°C for 12, 18 and 24h. Fermentation of these blends lowered the pH and raised the titratable acidity, maximum drop in pH and rise in titratable acidity being observed at 35°C for 24h. The fermentation either decreased or did not change the protein content of cereal-legume blends. Fat as well as ash content remained unaltered irrespective of temperature and time period of fermentation.     

水分胁迫条件下冬小麦幼苗应答蛋白的表达及其与品种抗旱性的关系

为了探索冬小麦幼苗期水分胁迫D-应答蛋白与品种抗旱性的关系,以30个抗旱性不同的冬小麦品种为材料,采用正常供水和-1.0 MPa PEG-6000胁迫两种处理及SDS-PAGE电泳技术,在抗旱性研究的基础上,对水分胁迫与非胁迫条件下D-应答蛋白在不同品种间表达的差异进行分析.结果发现,抗旱和中等抗旱品种经胁迫诱导后产生D-应答蛋白条带,而干旱敏感品种中没有出现此条带.该应答蛋白的分子量与已报道的抽穗期的分子量相当,约为66.2 kD.说明冬小麦幼苗期经水分胁迫后产生的D-应答蛋白与抽穗期水分胁迫后产生的应答蛋白完全一样,可以作为鉴定抗旱性的应答蛋白指标.     

干旱胁迫下玉米杂交组合抗旱性及水分利用的研究

By pot experiments under an anti-drought and rain-proof shelter,two water treatments were designed including normal water supply and middle drought stress.It was studied to biological output,drought resistance,water consumption and water use efficiency(WUE) of 10 maize hybridized combinations.The results showed that there was significant difference or extreme significant difference in biological output and drought resistance and water consumption and water use efficiency(WUE) of 10 maize hybridized combinations under different soil moisture treatments.Comprehensive analysis on biological output and drought resistance and water consumption and water use efficiency(WUE),the performance of cross51×18599 was the best,and it was hybridized combination with high yield,drought resistance well,medium water consumption and high water use efficiency(WUE).     

利用分子标记技术聚合3个稻瘟病基因改良金23B的稻瘟病抗性

以C101LAC和C101A51为稻瘟病抗性基因的供体亲本,金23B为受体亲本,通过杂交、复交及一次回交,在分离世代,利用分子标记辅助选择技术结合特异稻瘟病菌株接种鉴定和农艺性状筛选,获得6个导入Pi 1、Pi 2和Pi 33基因的金23B导入系,其中导入系W1对稻瘟病的抗病频率为96.7%,明显高于携带单个基因的C104LAC（Pi 1）、C101A51（Pi 2）和北京糯（Pi 33）。基因聚合后抗病频率提高,说明基因聚合是培育稻瘟病持久抗性的有效方法之一。     

纳米微粒对大豆蛋白胶粘剂性能的影响

以大豆分离蛋白为原料,研究纳米微粒对大豆蛋白胶粘剂的干态胶接强度、耐水强度及防腐性能的影响。添加纳米TiO2、SiO2、Al2O3均可提高大豆蛋白胶粘剂的干态胶接强度、耐水强度及防腐性能,其中添加纳米Al2O3对提高胶接强度、耐水强度效果最好,最佳添加量为0.8%;添加纳米TiO2对提高防腐效果最好,最佳添加量为0.8%。并用扫描电镜分析了大豆蛋白基纳米复合胶粘剂的微观形貌。     

水分胁迫对玉米萌芽期保护酶系活力影响及其与抗旱性的关系

玉米种子在萌发出苗阶段,水分胁迫诱导了POD和CAT活性的升高.但POD与CAT的活性水平与品种萌芽期的抗旱性不存在明显的相关性,不宜作为萌芽期抗旱性鉴定的生理生化指标。     

23个茄子品种抗热性鉴定及其抗热机理的初步研究

对引进的23个茄子品种在福建地区利州夏季高温栽培对其抗热性进行鉴定评价.结果表明:参试品种在高温条件下其产量表现较大差异,所有品种均表现较严重的果实表面木栓化,其中海南枕头茄、南京紫长茄、紫苏山奇茄和益农长身红茄表现较好,在高温环境下可获得较高的产量且果实木栓化程度较低;同时也发现,高温条件下不同花柱类型花的比例与其产...     

玉米芽苗期抗旱性研究进展综述

玉米从播种到出苗这一阶段对水分十分敏感.这一时期土壤水分不足,影响到萌发出苗,给玉米的播种、全苗、壮苗造成了很多困难.近些年来国内外对芽苗期抗旱性与抗旱机理的研究主要有以下几个方面:水分胁迫对玉米种子萌发生理生化反应的伤害;玉米芽苗期抗旱性的评价;玉米芽苗期抗旱性的遗传及育种等.本文对以上研究报道做一综述。     

The USDA trypsin inhibitor study. IV. The chronic effects of soy flour and soy protein isolate on the pancreas in rats after two years

In two year feeding trials, histologic changes in the pancreas of the Wistar rat were evaluated after chronic dietary exposure to raw and heated, dehulled, defatted soy flour and soy protein isolates which provided a range of trypsin inhibitor (TI) concentrations from 93 to 1271 mg/100 g diet. Also investigated was the nutritional interaction of level of dietary protein with the development of pancreatic pathology. Graded levels of TI were achieved from mixtures of raw and heated soy flour or protein isolate. Dietary protein levels were 10%, 20%, and 30%; the two higher levels obtained in some diets through casein supplementation. A total of 26 diets, including casein controls, were fed to groups of 40 male rats. Growth rates with these diets were commensurate with protein quality and level. Mortality rates tended to be slightly greater in the higher protein diets, and rats fed only raw soy as a source of protein survived well.Two lesions, nodular hyperplasia (NH) and acinar adenoma (AA) constituted the major pathological findings in the pancreas, and the incidence rates of both were positively associated with the concentration of dietary TI. The incidences of pancreatic NH and AA compared to those of the corresponding casein control were significantly elevated in rats fed heated soy flour supplying 10% protein and the lowest level of TI investigated (93 mg/100 g diet). At low levels of TI (215 mg/100 g diet), supplementation by casein to raise the concentration of protein from 10% to 20% and 30% reduced the frequency of NH and AA. When the dose-response data for NH and AA was linearized by plotting the probit of percent incidence against log of TI concentration per gram of dietary protein, the response to soy flour and soy protein isolate was not significantly different. Numerous lesions commonly found in the aging rat were diagnosed, and modulation of their rate of occurrence by nutritional factors associated with the diets was apparent in some instances.Reference to a company and/or product named by the Department is only for purposes of information and does not imply approval or recommendation of the product to the exclusion of others which may also be suitable.