Improve Performance of Soy Flour Based-Adhesive with a Lignin Based Resin

The aim of this study was to using a lignin based resin (LB) to improve the performance of the soy flour based adhesive. Soy flour (SF), polyamidoamine-epichlorohydrin (PAE), LB was used to develop a plywood adhesive. The solid content and viscosity of the adhesive, functional groups, thermo-stability, and crystallinity of the cured adhesive were characterized and the performance of the resultant adhesive was evaluated by fabricating three-ply plywood. Results showed using LB and PAE mixture to modify SF adhesive improves dry and wet bond strength by 66.3 and 184.2%. PAE contributed more for the wet bond strength improvement and the LB contributed more for the dry bond strength. The improvement was attributed to: 1) LB/PAE reacted with the functions of the soy protein and form a cross-linking network; 2) Polycondensation reaction between LB molecules further improved crosslinking density of the adhesive and formed a interpenetration structure with crosslinked protein; 3)The easy penetration of LB on wood surface and formed more interlock with wood. The denser structure created by LB and PAE mixture improved the thermal stability and decreased the crystallinity of cured adhesive. The usage of the LB and PAE mixture increased solid content by 35.5%, meanwhile, makes its viscosity acceptable for the industrial application.

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Development of soy-based adhesives for the manufacture of wood composite products

Holzforschung ◽

10.1515/hf-2011-0196 ◽

2012 ◽

Vol 66 (7) ◽

pp. 857-862 ◽

Cited By ~ 7

Author(s):

Guangbo He ◽

Martin Feng ◽

Chunping Dai

Keyword(s):

Bond Strength ◽

Soy Protein ◽

Canadian Standard Association ◽

Soy Flour ◽

Soy Proteins ◽

Wood Composite ◽

Wood Composites ◽

Efficient Tool ◽

Bonding Performance ◽

Dry And Wet Conditions

Abstract Soy-based resins have recently attracted great attention as adhesives in the wood composite industry. This article is focusing on hydrolysis and modification of soy protein concentrates to formulate soy-based resins for wood composites. The soy-based resins have been evaluated in terms of bondability on wood substrates and bonding performance in plywood products. The performance of plywood was found to meet the relevant CSA standard (Canadian Standard Association) requirements under both of dry and wet conditions, if the soy-based resins were obtained from low hydrolyzed soy flour. Hydrolysis is an effective and efficient tool for reducing the viscosity of soy resins. However, hydrolysis also reduces the bond strength of soy-based resins as hydrolysis cleaves the macromolecules of soy proteins into smaller molecules. Modified soy-based resins have a certain potential for production of interior- and exterior-used plywood.

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Effects of SU-8 Cross-linking on Flip-Chip Bond Strength when Assembling and Packaging MEMS

Procedia Engineering ◽

10.1016/j.proeng.2011.12.117 ◽

2011 ◽

Vol 25 ◽

pp. 471-474 ◽

Cited By ~ 1

Author(s):

Nathan E. Glavitz ◽

LaVern A. Starman ◽

Ronald A. Coutu ◽

Richard L. Johnston

Keyword(s):

Bond Strength ◽

Flip Chip ◽

Cross Linking

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Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

Food Research International ◽

10.1016/j.foodres.2008.10.004 ◽

2009 ◽

Vol 42 (1) ◽

pp. 98-106 ◽

Cited By ~ 44

Author(s):

R. Caillard ◽

G.E. Remondetto ◽

M. Subirade

Keyword(s):

Physicochemical Properties ◽

Soy Protein ◽

Cross Linking ◽

Protein Hydrogels

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Physicochemical properties and microstructures of soy protein isolate gels produced using combined cross-linking treatments of microbial transglutaminase and Maillard cross-linking

Food Research International ◽

10.1016/j.foodres.2008.03.015 ◽

2008 ◽

Vol 41 (6) ◽

pp. 600-605 ◽

Cited By ~ 25

Author(s):

Chee-Yuen Gan ◽

Lai-Hoong Cheng ◽

Azhar Mat Easa

Keyword(s):

Physicochemical Properties ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Microbial Transglutaminase ◽

Cross Linking

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Cross-linking effect on dentin bond strength and MMPs activity

Dental Materials ◽

10.1016/j.dental.2017.11.009 ◽

2018 ◽

Vol 34 (2) ◽

pp. 288-295 ◽

Cited By ~ 13

Author(s):

Annalisa Mazzoni ◽

Valeria Angeloni ◽

Allegra Comba ◽

Tatjana Maravic ◽

Milena Cadenaro ◽

...

Keyword(s):

Bond Strength ◽

Cross Linking

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Safety of Trypsin Inhibitors in the Diet: Effects on the Rat Pancreas of Long-Term Feeding of Soy Flour and Soy Protein Isolate

Advances in Experimental Medicine and Biology - Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods ◽

10.1007/978-1-4757-0022-0_3 ◽

1986 ◽

pp. 33-79 ◽

Cited By ~ 23

Author(s):

Michael R. Gumbmann ◽

William L. Spangler ◽

Glenda M. Dugan ◽

Joseph J. Rackis

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Trypsin Inhibitors ◽

Soy Flour ◽

Rat Pancreas

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COMPORTAMENTO REOLÓGICO DE EXTRATOS DE GRÃOS, FARINHA INTEGRAL E ISOLADO PROTÉICO DE SOJA

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v21i2.1171 ◽

2003 ◽

Vol 21 (2) ◽

Author(s):

ROSANE DA SILVA RODRIGUES ◽

ÂNGELA MARIA GOZZO ◽

ROBERTO HERMÍNIO MORETTI

Keyword(s):

Newtonian Fluid ◽

Soy Protein ◽

Apparent Viscosity ◽

Flow Behavior ◽

Total Solid ◽

Soy Flour ◽

Soluble Solids ◽

Rheological Parameters ◽

Flow Behavior Index ◽

Isolated Soy Protein

Estudou-se o comportamento reológico de extratos elaborados com grãos, farinha integral e isolado protéico de soja. Extratos com 3% de proteína foram obtidos de grãos de soja (em equipamento conhecido como vaca mecânica), de farinha integral e de isolado protéico (por dissolução em água) e pasteurizados a 74±2°C por 15 seg. Os parâmetros reológicos estudados foram o coeficiente de consistência, o índice de comportamento do fluxo e a viscosidade aparente. Foram determinados, também, sólidos totais, proteínas, lipídios, cinzas, fibra bruta, carboidratos e índice de sedimentação (AOAC, 1995). Verificou-se que a viscosidade aparente, a 4 e 25°C, do extrato obtido de grãos de soja (fluido nãonewtoniano com comportamento pseudoplástico) foi maior que a do extrato da farinha (fluido não-newtoniano com comportamento pseudoplástico a 4°C e dilatante a 25°C) e do isolado (fluido newtoniano). O maior índice de sedimentação constatado no extrato de farinha integral e o baixo teor de sólidos solúveis no isolado protéico foram determinantes, entre outros fatores, no comportamento reológico verificado. AbstractRHEOLOGICAL BEHAVIOR OF SOYMILK, WHOLE SOY FLOUR AND SOY ISOLATED PROTEIN The rheological properties of extracts elaborated with soybeans, whole soy flour and isolated protein were studied. Extracts with 3% of protein were obtained from soybeans (in a equipment called mechanic cow), whole soy flour and isolated soy protein (by dissolution in water) and pasteurized at 74±2°C for 15 seg. The rheological parameters studied were the flow behavior index, consistency coefficient and apparent viscosity. Total solid, proteins, lipids, ashes, brute fiber, carbohydrates and sedimentation index (AOAC, 1995) was also determined. The apparent viscosity, at 4 and 25°C, of the extract obtained from soybeans (non-newtonian fluid with pseudoplastic behavior), was greater than the one of whole soy flour extract (nonnewtonian fluid with pseudoplastic behavior at 4°C and dilatant at 25°C) and of the isolated soy protein extract (Newtonian fluid). The highest sedimentation index verified in the whole soy flour extract and the low content of soluble solids in the extract of isolated soy protein defined, among others factors, the rheological behavior verified.

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Mechanical Properties and Biodegradability of the Kenaf/Soy Protein Isolate-PVA Biocomposites

International Journal of Polymer Science ◽

10.1155/2015/860617 ◽

2015 ◽

Vol 2015 ◽

pp. 1-11 ◽

Cited By ~ 6

Author(s):

Jong Sung Won ◽

Ji Eun Lee ◽

Da Young Jin ◽

Seung Goo Lee

Keyword(s):

Mechanical Properties ◽

Soy Protein ◽

Low Cost ◽

Soy Protein Isolate ◽

Natural Fibers ◽

Protein Isolate ◽

Poly Vinyl Alcohol ◽

Cross Linking ◽

Adhesion Properties ◽

The Cross

The effective utilization of original natural fibers as indispensable components in natural resins for developing novel, low-cost, eco-friendly biocomposites is one of the most rapidly emerging fields of research in fiber-reinforced composite. The objective of this study is to investigate the interfacial adhesion properties, water absorption, biodegradation properties, and mechanical properties of the kenaf/soy protein isolate- (SPI-) PVA composite. Experimental results showed that 20 wt% poly (vinyl alcohol) (PVA) and 8 wt% glutaraldehyde (GA) created optimum conditions for the consolidation of the composite. The increase of interfacial shear strength enhanced the composites flexural and tensile strength of the kenaf/SPI-PVA composite. The kenaf/SPI-PVA mechanical properties of the composite also increased with the content of cross-linking agent. Results of the biodegradation test indicated that the degradation time of the composite could be controlled by the cross-linking agent. The degradation rate of the kenaf/SPI-PVA composite with the cross-linking agent was lower than that of the composite without the cross-linking agent.

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