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介绍了一种以酪朊蛋白和大豆蛋白为主要原料研制的标签粘合剂。为了满足当前低成本标签粘合剂的需要,利用大豆蛋白对酪朊蛋白标签粘合剂进行改性,通过贴标耐水性试验讨论了大豆蛋白、淀粉、交联剂和pH值等对该粘合剂性能的影响。实验结果表明,当m(酪朊蛋白)∶m(大豆蛋白)=2∶1、w(淀粉)=7%～8%、pH=6.8、交联剂选用氧化锌、乙酸锌和三聚氰胺混合物且w(混合交联剂)=1.4%时,所得改性酪朊标签粘合剂的综合性能最佳,符合当前啤酒包装用标签粘合剂的使用要求,并且降低了生产成本。
A label adhesive developed by using casein and soy protein as raw materials was introduced. In order to meet the current needs of low-cost label adhesives, the use of soy protein tyrosine protein tag binder modified by the label water resistance test discussed soybean protein, starch, cross-linking agents and pH value of the sticky Mixture of performance. The experimental results show that when the ratio of m (casein protein): m (soy protein) = 2:1, w (starch) = 7% ~ 8% and pH = 6.8, the mixture of zinc oxide, zinc acetate and melamine w (mixed cross-linking agent) = 1.4%, the resultant modified casein tag adhesive has the best comprehensive performance, meets the current application requirements of the label adhesive for beer packaging, and reduces the production cost.