文献类型：期刊文献

中文题名：协同交联型大豆胶黏剂的流变与固化性能研究

英文题名：Rheological Behaviors and Curing Properties of Synergistic Cross-linked Soybean Based Adhesives

作者：王广彬[1] 王利军[1] 陈家宝[1] 李玲[1] 王春鹏[1,2,3] 储富祥[1,2,3] 许玉芝[1,2,3]

第一作者：王广彬

机构：[1]中国林业科学研究院林产化学工业研究所,生物质化学利用国家工程实验室,国家林业和草原局林产化学工程重点实验室,江苏省生物质能源与材料重点实验室,江苏南京210042;[2]中国林业科学研究院林业新技术研究所,北京100091;[3]南京林业大学江苏省林业资源高效加工利用协同创新中心,江苏南京210037

年份：2019

卷号：53

期号：5

起止页码：9-14

中文期刊名：生物质化学工程

外文期刊名：Biomass Chemical Engineering

收录：北大核心:【北大核心2017】；

基金：国家重点研发计划资助项目(2016YFD0600705);木竹产业技术创新战略联盟科研计划课题(TIAWBI201604)

语种：中文

中文关键词：大豆胶黏剂;协同交联;流变行为;固化性能;胶合强度

外文关键词：soy-based adhesives;synergistic cross-linking;rheological behaviors;curing properties;bonding strength

分类号：TQ35

摘要：利用饲料级大豆粉为原料,通过水性聚酰胺和异氰酸酯对其进行协同复合改性制备出具有良好流变行为和固化性能的大豆胶黏剂。采用旋转流变仪研究了复合改性剂用量对大豆胶黏剂流变行为和固化性能的影响,结果表明:改性后的大豆胶黏剂属于假塑性流体,当水性聚酰胺添加量为10%时,所得大豆胶黏剂的流变性能较优,而异氰酸酯添加量对大豆胶黏剂的流变行为几乎没有影响;运用动态温度扫描模式研究大豆胶黏剂的黏弹性能,异氰酸酯添加量对大豆胶黏剂的储能模量和损耗模量影响较大。水性聚酰胺/异氰酸酯协同交联体系可与大豆蛋白分子间发生交联,当10%水性聚酰胺和4%异氰酸酯协同改性时,所得胶合板的胶合强度可达0.74 MPa,满足国家Ⅱ类胶合板使用要求(≥0.70 MPa)。
Soybean-based adhesives with good rheological behaviors and curing properties were made of soybean flour by synergistic modification of aqueous polyamide and isocyanate.The effect of various modifiers on the rheological behaviors was investigated by using rotational rheometer.The results showed that the soy-based adhesives were pseudoplastic fluid,and the rheological behavior was better when 10%aqueous polyamide was added,but the isocyanate cross-linking agent had no influence on the rheological behavior of these adhesives at room temperature.Through the dynamic temperature scan mode of the rheometer test,it was found that the amount of isocyanate had great influence on the storage modulus and loss modulus of soybean adhesive.The bonding strength was 0.74 MPa and meeting the national board II requirements(≥0.70 MPa)when 10%aqueous polyamide and 4%isocyanate were added simultaneously,which indicated that the cross-linking reaction happened between the aqueous polyamide/isocyanate synergistic cross-linking system and soy protein molecules.