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研究了用正十二硫醇改性小麦蛋白生产啤酒标签胶的最佳生产工艺,以黏度、黏结力和抗水性作为评价指标来研究温度、料液比、反应时间及改性剂用量对改性效果的影响。单因素试验探讨了各因素对指标的影响情况,并采用正交试验确定出最佳工艺条件为:反应温度85℃、料液比1∶5、改性剂用量0.6mL、反应时间80min和反应pH值7.5。改性后小麦蛋白标签胶使用性能良好。
The optimum production technology of beer label glue with n-dodecanethiol modified wheat protein was studied. The viscosity, cohesion and water resistance were used as evaluation indexes to study the effect of temperature, solid-liquid ratio, reaction time and dosage of modifier Effect of sexual effects. The single factor test discussed the impact of various factors on the index, and using orthogonal test to determine the optimum process conditions: the reaction temperature 85 ℃, the ratio of solid to liquid 1: 5, dosage of modifier 0.6mL, reaction time 80min and reaction pH 7.5. Modified wheat protein label gum with good performance.