CAJ | 학술논문

以浓硫酸为酸化剂，探讨改性大豆蛋白胶黏剂的酸化处理效应。结果表明：随pH值的降低，改性大豆蛋白胶黏剂的颜色逐渐变浅，黏度先逐渐上升再急速下降，胶合强度则先下降后上升。采用酸化处理可明显改善改性大豆蛋白胶黏剂的颜色和流变性能，且不影响其胶合性能。
이농류산위산화제，탐토개성대두단백효점제적산화처리효응。결과표명：수pH치적강저，개성대두단백효점제적안색축점변천，점도선축점상승재급속하강，효합강도칙선하강후상승。채용산화처리가명현개선개성대두단백효점제적안색화류변성능，차불영향기효합성능。
The acidifications of modified soybean protein adhesive were discussed. The result indicated that with the decreasing of the pH of modified soybean protein adhesive, the color of adhesive became lighter. Viscosity appeared to have a declining trend after an initial ascent, bonding strength dropped at first and raised later on. The color and rheological properties of adhesive were improved significantly and the bonding strength was not affected by acidification treatment.