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Title: Chemical Modification of Soy Flour Protein and its Properties

Source: Advanced Materials Research Vols. 343-344 (2012) pp 875-881; 2012

Author(s)Xu, Yuzhi; Wang, Chunpeng; Chu, Fuxiang; Frihart, Charles R.; Lorenz, Linda F.; Stark, Nicole M.

Publication Year: 2012  View PDF »

Category: Journal Articles
Associated Research Project(s):   FPL-4706-1A  FPL-4707-2A

Abstract: This work is to examine ways to chemically modify soy proteins flours and analyze the results and determine the adhesive performance. Reaction with acetic anhydride converts amine and hydroxyl groups to amides and esters, respectively that are less polar and can make the adhesive more water resistant.The succinic anhydride reacts with these same groups but the products have terminal carboxylic acid groups that can react with the polyamidoamine-epichlorohydrin (PAE) resin that is used to cross-link the soy adhesives for improving bond strength. The attenuated total reflectance infrared spectroscopy (ATR-IR) is used to examine changes in the soy flour in going from unmodified to acetylated and succinylated state.

Keywords: Soy flour protein; Acylation; Cross-linking; Adhesion strength; FTIR-ATR

Publication Review Process: Formally Refereed

File size: 275 kb(s)

Date posted: 09/26/2012

This publication is also viewable on Treesearch:  view
RITS Product ID: 61798
Current FPL Scientists associated with this product (listed alphabetically)
Frihart, Charles R.
Research Chemist
Stark, Nicole M.
Research Chemical Engineer
 

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