Soy and cottonseed protein blends as wood adhesives

Cheng, H. N.; Ford, Catrina; Dowd, Michael K.; He, Zhongqi

doi:10.1016/j.indcrop.2015.12.024

Cited by 76 publications

(32 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…[8][9][10] Whereas untreated CSM-based adhesives showed poor water resistance, waterwashed cottonseed meal (WCSM) and cottonseed protein isolate (CSPI) possess much better water resistance, 9,11,12 even better than the more widely studied soy protein isolate (SPI)-based adhesives. 10,13 Varying the pH of adhesive suspensions is an important parameter affecting protein solubility and surface charges, thus affecting the adhesive strength and the rheological properties. [14][15][16] Wang et al 17 evaluated the effect of pH from 1.6 to 9.6 on dry, wet, and soaked strengths of SPI.…”

Section: Introductionmentioning

confidence: 99%

Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal‐based products

Chapital

Cheng

2016

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

To increase the basic knowledge of cottonseed meal (CSM)-based adhesives and optimize the operational parameters for practical applications, in this study, we investigated the effects of pH and storage time on the adhesive performance, water resistance, and rheological properties of CSM, water-washed cottonseed meal (WCSM), and cottonseed protein isolate (CSPI). We found all products possessed the highest dry, wet, and soaked adhesive strengths with the adhesive slurries prepared at pH 6.0. The effects of pH were smaller on WCSM than on CSM and CSPI slurries. Storage time (up to 8 days) did not greatly impact the adhesive performance of WCSM slurries prepared at pH 6.0, 7.5, and 9.0, but slightly reduced the adhesive strength of CSPI slurries with the same pH. The viscosity of WCSM slurries increased with storage over 8 days, but did not for CSPI slurries. V C 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 43637.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal‐based products

Chapital

Cheng

2016

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…It revealed that adding WPU had a direct relationship with the properties of Figure 2. During the curing process, WPU as the cross-linking agent contained both the amide group and hydroxide group and could react with proteins, polysaccharide, and wood substrate [18]. Moreover, after curing reactions, the network structure was formed in the bonding layer with the decline in hydrophilic groups that could enhance water resistance of SFAs significantly.…”

Section: Resultsmentioning

confidence: 99%

Curing Dynamics of Soy Flour-Based Adhesives Enhanced by Waterborne Polyurethane

Wang

Lou³

et al. 2019

International Journal of Polymer Science

View full text Add to dashboard Cite

In this paper, thermogravimetric (TG) analysis was carried out to make clear the curing properties of soy flour-based adhesives (SFAs) enhanced by waterborne polyurethane (WPU) with different addition levels. The kinetic parameters were evaluated by a thermal dynamics method, including activation energy and preexponential factor. In addition, the structure characteristics of both soy flour and modified soy flour-based adhesives were tested by Fourier transform infrared spectroscopy (FTIR). The results revealed that the FTIR spectra of pristine soy flour-based adhesives were different from those of soy flour after alkali treatment and waterborne polyurethane modification. Furthermore, there were four main degradation phases in the derivative thermogravimetric (DTG) curves of modified soy-based adhesives while there were two phases of a defatted soy flour sample. The kinetics analysis demonstrated that the curing process could be described as a consecutive first-order curing process. Moreover, with the addition level of WPU growing, the apparent activation energy of each phase of the curing process was increasing compared with that in pristine soy-based adhesives.

show abstract

“…Increasing fraction of soybean protein was deteriorating the adhesive properties. However, formulations with addition of ca 50% xylan, starch, or cellulose exhibited a retained hot-water resistance [33].…”

Section: Proteinmentioning

confidence: 95%

Green Binders for Wood Adhesives

Norström¹,

Demircan²,

Fogelström³

et al. 2018

Applied Adhesive Bonding in Science and Technology

View full text Add to dashboard Cite

Today's society relies heavily on glued wood products for constructions, furniture, and floorings, for example. Essentially, all adhesives on the market are based on fossil-based resources, and many also contain formaldehyde to yield sufficient reactivity and adhesive performance. Formaldehyde is soon to be banned from consumer goods in Europe, due to its carcinogenic and allergenic features. With the rapidly growing societal environmental awareness, it becomes evident that it is crucial to seek greener, more sustainable alternatives. There is nothing new to this idea; on the contrary, prior to the advent of synthetic polymers, a range of biopolymers such as proteins and starch, were successfully used. However, since adhesives based on synthetic polymers were found to perform better, especially regarding the water resistance, the naturally sourced adhesives have had a subordinate role up until recently. The growing interest for using bio-polymers from renewable resources, such as wood/forest, corn, and cereals have spurred significant R&D developments toward the use of bio-polymers in green wood adhesives. The scope of the present chapter is to summarize, in short, some of the most recent scientific literature regarding the development of green adhesives.

show abstract

Soy and cottonseed protein blends as wood adhesives

Cited by 76 publications

References 36 publications

Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal‐based products

Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal‐based products

Curing Dynamics of Soy Flour-Based Adhesives Enhanced by Waterborne Polyurethane

Green Binders for Wood Adhesives

Contact Info

Product

Resources

About