Protein Modifiers Generally Provide Limited Improvement in Wood Bond Strength of Soy Flour Adhesives

Charles R. Frihart; Linda F. Lorenz

doi:10.13073/FPJ-D-13-00019

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Protein Modifiers Generally Provide Limited Improvement in Wood Bond Strength of Soy Flour Adhesives

Formally Refereed

Authors:

Charles R. Frihart, Linda F. Lorenz

Year:

2013

Type:

Scientific Journal

Station:

Forest Products Laboratory

DOI:

https://doi.org/10.13073/FPJ-D-13-00019

Source:

Forest Prod. J. Volume 63, Number 3/4: 2013; pp. 138–142.

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Abstract

Soy flour adhesives using a polyamidoamine-epichlorohydrin (PAE) polymeric coreactant are used increasingly as wood adhesives for interior products. Although these adhesives give good performance, higher bond strength under wet conditions is desirable. Wet strength is important for accelerated tests involving the internal forces generated by the swelling of wood and plasticization of the adhesive with increasing humidity.

Keywords

Soy, protein carbohydrate, adhesive, wood

Citation

Frihart, Charles R.; Lorenz, Linda. 2013. Protein Modifiers Generally Provide Limited Improvement in Wood Bond Strength of Soy Flour Adhesives. Forest Prod. J. Volume 63, Number 3/4: 2013; pp. 138–142.