Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

Linda F. Lorenz; Michael Birkeland; Chera Daurio; Charles R. Frihart

doi:10.13073/FPJ-D-13-00020

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Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

Informally Refereed

Authors:

Linda F. Lorenz, Michael Birkeland, Chera Daurio, Charles R. Frihart

Year:

2015

Type:

Scientific Journal

Station:

Forest Products Laboratory

DOI:

https://doi.org/10.13073/FPJ-D-13-00020

Source:

Forest Products Journal

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Download (PDF 265 KB): https://research.fs.usda.gov/download/treesearch/48494.pdf

Abstract

Except for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the carbohydrate portion serves as an inert diluent. Given our observed inability to greatly alter soy flour adhesion using chaotropic agents, salts, surfactants, or co-solvents (Frihart and Lorenz 2013), which is in contrast to the literature observations with soy protein isolate (Sun 2005b), we concluded that the carbohydrates were suppressing protein alteration for improved adhesion.

Keywords

soy flour, soy protein isolate, carbohydrate, adhesive, bond strength

Citation

Lorenz, Linda; Birkeland, Michael; Daurio, Chera; Frihart, Charles R. 2015. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*. Forest Products Journal. 65(1-2): 26-30.