利用DSC、紫外扫描、高效液相色谱、傅立叶变换红外光谱研究了大豆蛋白改性胶的热变性温度、相对分子质量分布等。结果表明:蛋白胶的热反应温度出现在165℃,干燥后,热反应温度上升到182℃;紫外扫描分析,蛋白改性胶吸收峰在280.2 nm,蛋白改性胶的相对分子质量主要集中在1 331～141 254 u;蛋白改性胶的傅里叶红外光吸收图谱表明,与豆粕相比,蛋白胶的O—H和N—H基团明显减少,使耐水性提高。

The modification of soy protein glue thermal reaction temperature,relative molecular weight distribution were studied through the DSC,ultraviolet scan,high-performance liquid chromatography and Fourier transform infrared spectroscopy.Results indicate that the wet protein adhesive thermal reaction temperature appears in 165 ℃,heat reaction temperature rose to 182 ℃ after drying;ultraviolet scan analysis,soy protein glue absorption peak is in 280.2nm,protein modification relative molecular mass is concentrated mainly in 1 331 ～ 141 254;infrared absorption spectrum shows that the O—H and N—H group of soy protein glue was decreased compared with the soy meal,the water resistance was significantly improved.