Abstract: In order to improve the shortcomings of water-resistant of soy protein isolate(SPI) adhesive，SPI was modified by urea and then poly(vinyl-acetate)(PVAc) latex/urea modified SPI blending adhesives was prepared. The mass ratios of urea modified SPI and PVAc latex，blending time，the contents of crosslinking agent，crosslinking time were investigated by an orthogonal experiment to evaluate their effects on the shear bond strengths. The optimal preparation condition was determined. And based on this formula，the hot pressing parameters were optimized by another orthogonal experiment. The results have shown as follows. The mass ratio of urea modified SPI and poly(vinyl-acetate) latex was 10∶1，the blending time was 1h，the mass concentration of crosslinking agent was 1.0%，the crosslinking time was 1.5h，the hot pressing temperature was 120℃，the hot pressing pressure was 1.2MPa，and the hot pressing time was 2min/mm，the amount of gum was 250 g/m2，the dry shear bond strength was 2.01MPa，and the wet shear bond strength was 1.04MPa by national typeⅠplywood testing standard. The modifying mechanism of blending poly(vinyl-acetate) latex/urea modified SPI adhesives was discussed.

Key words: soy protein isolate, adhesive, blending modification, poly(vinyl-acetate)

摘要： 针对大豆蛋白胶黏剂耐水性差的缺点，用尿素初步改性大豆分离蛋白（SPI），然后与白乳胶（PVAc）共混合成了共混改性大豆分离蛋白胶黏剂。采用正交实验方法考察了大豆蛋白胶与白乳胶质量比、共混时间、交联剂质量分数、交联时间对大豆蛋白胶黏剂剪切粘接强度的影响，确定了优化配比及制备工艺条件，并在此基础上采用正交试验优化了热压参数。结果表明：大豆蛋白胶与白乳胶质量比10∶1，共混时间1h，交联剂质量分数1.0%，交联时间1.5h，热压温度120℃，热压压强1.2MPa，热压时间2min/mm，涂胶量250g/m2时，测得胶黏剂的干态剪切粘接强度为2.01MPa，按照Ⅰ类胶合板标准测得湿态剪切粘接强度为1.04MPa，并对优化配方进行了结构与性能分析。

关键词: 大豆蛋白, 胶黏剂, 共混改性, 白乳胶