scholarly journals Effect of urea concentration on properties of peanut protein isolate, arachin and conarachin-based adhesives during urea-epichlorohydrin modification

2021 ◽  
Vol 8 (3) ◽  
Author(s):  
Chen Chen ◽  
Yan Du ◽  
Fusheng Chen
Keyword(s):  
Thermal Stability ◽  
Water Resistance ◽  
Decomposition Temperature ◽  
Protein Isolate ◽  
Solid Content ◽  
Urea Concentration ◽  
Peanut Protein ◽  
The Sustainable Development ◽  
Peanut Protein Isolate ◽  
Structure Changes

To lay a theoretical basis for the preparation of peanut protein-based adhesives and promote the sustainable development of the adhesive industry, properties of peanut protein isolate (PPI), arachin and conarachin-based adhesives modified by urea and epichlorohydrin (ECH) were investigated under different urea concentrations. When the urea concentration was 2 mol l −1 , the wet shear strength of the PPI-based adhesive was 1.24 MPa with the best water resistance. With the increase of urea concentration from 0 to 4 mol l −1 , the apparent viscosity of the PPI-based adhesive increased from 3.87 to 136.80 Pa s and the solid content increased from 18.11% to 31.11%. Compared with conarachin-based adhesive, the properties of arachin-based adhesive were improved more obviously during the combined modification. Scanning electron microscopy images illustrated that when the urea concentration was 2 mol l −1 , the surface of the PPI-based adhesive was more compact and smoother, which was beneficial to the improvement of water resistance and related to the structure changes of arachin and conarachin components. Fourier-transform infrared spectroscopy results indicated that different urea concentrations caused the change of ester and ether bonds in the PPI-based adhesive, which was mainly related to arachin component. Thermogravimetry results suggested that when the urea concentration was 2 mol l −1 , the decomposition temperature of protein skeleton in the PPI-based adhesive reached a maximum of 314°C exhibiting the highest thermal stability. The improvement of the thermal stability of conarachin was greater than that of arachin during the combined modification.

Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate

2016 ◽  
Vol 170 ◽  
pp. 33-40 ◽  
Author(s):  
Kui-Jie Gong ◽  
Ai-Min Shi ◽  
Hong-Zhi Liu ◽  
Li Liu ◽  
Hui Hu ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Emulsifying Properties ◽  
Peanut Protein Isolate ◽  
Structure Changes ◽  
Freeze Dried

scholarly journals Peanut meal-based wood adhesives enhanced by urea and epichlorohydrin

2019 ◽  
Vol 6 (11) ◽  
pp. 191154 ◽  
Author(s):  
Chen Chen ◽  
Fusheng Chen ◽  
Boye Liu ◽  
Yan Du ◽  
Chen Liu ◽  
...  
Keyword(s):  
High Performance ◽  
Water Resistance ◽  
Rapid Development ◽  
Peanut Meal ◽  
Decomposition Temperature ◽  
Solid Content ◽  
Added Value ◽  
Wood Adhesives ◽  
Plywood Industry ◽  
Reactive Groups

Peanut meal (PM) has recently emerged as a potential protein source for wood adhesives, owing to superior features such as high availability, renewability and eco-friendliness. However, the poor properties of unmodified PM-based wood adhesives, compared with their petroleum-derived counterparts, limit their use in high-performance applications. In order to promote the application of PM-based wood adhesives in plywood industry, urea (U) and epichlorohydrin (ECH) were used to enhance the properties of the adhesives and the modification mechanism was investigated. PM-based wood adhesives made with U and ECH were shown to possess sufficient water resistance and exhibited higher apparent viscosity and solid content than without. Fourier-transform infrared spectroscopy results suggested that U denatured PM protein and expose more reactive groups, allowing ECH to react better with U-treated PM protein to form a dense, cross-linked network which was the main reason for the improvement of the properties. The crystallinity increased from 2.7% to 11% compared with the control, indicating that the molecular structure of the resultant adhesive modified by U and ECH became more regular and compact owing to the cross-linked network structure. Thermogravimetry tests showed that decomposition temperature of the protein skeleton structure increased from 307°C to 314°C after U and ECH modification. Scanning electron microscopy images revealed that using U and ECH for adhesives resulted in a smooth protein surface which prevented moisture penetration and improved water resistance. PM-based adhesives thus represent potential candidates to replace petroleum-derived adhesives in the plywood industry, which will effectively promote the rapid development of eco-friendly adhesives and increase the added value of PM.

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

2014 ◽  
Vol 21 (5) ◽  
pp. 1722-1727 ◽  
Author(s):  
Chen Li ◽  
Xingjian Huang ◽  
Qiang Peng ◽  
Yuanyuan Shan ◽  
Feng Xue
Keyword(s):  
Physicochemical Properties ◽  
Ultrasonic Treatment ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate

Preparation and characterisation of films from xylose-glycosylated peanut protein isolate powder

2015 ◽  
Vol 50 (7) ◽  
pp. 1538-1544 ◽  
Author(s):  
Wei-Jing Lin ◽  
Hong-Zhi Liu ◽  
Ai-Min Shi ◽  
Li Liu ◽  
Benu Adhikari ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Protein Isolate

Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme

2015 ◽  
Vol 168 ◽  
pp. 100-106 ◽  
Author(s):  
Lin Zheng ◽  
Yijun Zhao ◽  
Chuqiao Xiao ◽  
Dongxiao Sun-Waterhouse ◽  
Mouming Zhao ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Isolate ◽  
Peanut Protein ◽  
Peanut Flour ◽  
Peanut Protein Isolate

Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

2011 ◽  
Vol 189-193 ◽  
pp. 3904-3911 ◽  
Author(s):  
Hui Cui Zhang ◽  
Lin Tang ◽  
Qing Li Yang
Keyword(s):  
Ultrasonic Wave ◽  
Protein Isolate ◽  
Extraction Yield ◽  
Peanut Protein ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Extraction Condition ◽  
Peanut Protein Isolate ◽  
Assisted Extraction ◽  
Ultrasonic Time

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

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