Canola is widely grown in the northern latitudes for its vegetable oil, generating large quantities of residual, low value canola flour used as animal feed. The common wood adhesive poly(diphenylmethylene diisocyanate) (pMDI) should react with the wide variety of functional groups in proteins. Therefore, it would seem that canola flour with added pMDI could be an effective adhesive. Two main questions are addressed in this study: How do the wood adhesive properties of canola flour compare to the better‐studied soy flour? How well do proteins, which contain an abundance of functional groups, cure with the very reactive pMDI? These questions were addressed using the small‐scale adhesive strength test ASTM D‐7998, with various adhesive formulations and bonding conditions for canola flour plus pMDI compared to soy adhesives. The more challenging wet cohesive bond strength was emphasized because the dry strengths were usually very good. Generally, soy adhesives were better than canola ones, as was the polyamidoamine‐epichlorohydrin cross‐linker compared to pMDI, but these generalizations can be altered by the conditions selected. Three‐ply plywood tests supported the small‐scale test results.
The surprising lack of literature on using the very common wood adhesive polymeric methylenediphenyl diisocyanate (pMDI) with protein adhesives may be because of perceived poor improvement of protein wet strength. Reacting pMDI with the flour (soy or canola) before adding water unexpectedly improves wood bonding compared to adding the pMDI to an aqueous protein slurry. Mixing the liquid pMDI with the oilseed flour produces a free-flowing powder with up to 50% of pMDI to flour by weight. The mixture slowly reacts since the isocyanate band in the infrared spectra remains for several days but diminishes with time. Adding pMDI increases the dry and wet strength of wood bonds using Automated Bonding Evaluation System (ABES) testing and levels off at about 50%. Similarly, adding the polyamidoamine-epichlorohydrin (PAE) cross-linker to the oilseed flour increases dry and wet bond strength, but the effect levels off at about 20% of PAE. However, the combination of these two cross-linkers added to the flours results in greater dry and wet shear strength than either one alone. In addition to tests using ABES (ASTM D 7998), the increase in strengths is also observed—but with a diminished effect—in bonding plywood using the interior plywood strength test ASTM D 906.
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