Study on soybean protein modified by microwave used as beer label adhesive
Soybean protein powder as the material was modified by microwave. The effects of solid-liquid ratio, reaction temperature, microwave power,reaction time and pH value on viscosity,adhesive strength and water-resistance of beer label adhesive were studied through single-factor test. And the optimum preparation conditions of beer label adhesive with soybean protein powder was determined through orthogonal test. The results showed that microwave modification could significantly improve the properties of the soybean protein adhesive as beer label adhesive. The optimum conditions of microwave modification were as follows:solid-liquid ratio 1 : 9,reaction temperature 80℃ .microwave power 500 W,reaction time 35 min and pH7. 5.
NETL
NSTL
万方数据
维普
