本发明解决了现有大豆胶黏剂或者大豆蛋白胶黏剂存在大豆蛋白含量低、水分含量高、黏度大的问题。
The invention solves the problems of low content of the soybean protein, high moisture content and large viscosity existing in conventional soybean adhesives or soybean protein adhesives.
综述了国内外在关于大豆蛋白胶凝方面所取得的研究进展，主要包括热胶凝、盐胶凝、酸胶凝以及酶胶凝等的机理。
In this paper, the gelation mechanisms of soybean protein are reviewed, mainly including heat, salt, acid and enzyme-induced gelation mechanisms.
豆酪素是一种大豆蛋白质胶黏剂，在工业上得到广泛的应用。
Soybean casein is a kind of soybean protein adhesive, and has a wide range of applications in industry.
大豆蛋白黄原胶混合物的凝胶强度总是沿着上限变化，表明大豆蛋白始终是连续相。
Gel strength of soy protein-xanthan mixed gel always followed the upper bound, indicating that soy protein was the continuous phase regardless the variation in gum concentration.
本发明的胶黏剂具有大豆蛋白含量高、水分含量小、黏度低的优点，可用于制备胶合板、刨花板和中密度纤维板。
The adhesive has the advantages of high content of the soybean protein, low moisture content and low viscosity, and can be used for preparing plywood, flakeboards and medium-density fiberboards.
本发明的胶黏剂具有大豆蛋白含量高、水分含量小、黏度低的优点，可用于制备胶合板、刨花板和中密度纤维板。
The adhesive has the advantages of high content of the soybean protein, low moisture content and low viscosity, and can be used for preparing plywood, flakeboards and medium-density fiberboards.
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