Soybean Protein. Adhesive Strength and Color

Abstract

Many organic and inorganic bases were found to be effective in retarding the rate of change of the various properties of the alcohol, but only n-butyl amine and piperidine will be reported at this time.To separate samples of furfuryl alcohol were added, by weight, 0.1,0.3, and 3.0 per cent n-butyl amine and piperidine, respectively. As was the case in the thermal stability study, approximately 40 cc. of each sample were then sealed in Pyrex glass tubes, placed in bombs, and heated in an oven at 150' C .for the indicated period of time.The differences between the physical properties of the stabilized and control samples, prior to heat treatment, are due to the presence of the stabilizer. It is evident from the data that both n-butyl amine and piperidine greatly retard the rate of intermolecular dehydration of furfuryl alcohol, as measured by the amount of water split out. When calculated (as in Figure 2) in terms of per cent furfuryl alcohol transformed to C10H1003, after 10.5 hours a t 150" C. the alcohol alone is transformed to the extent of 33 per cent; in the presence of 0.1 per cent of the stabilizers, this value is only 0.4 per cent with n-butyl amineThe results obtained are given in Table 11. and 1.1 per cent with piperidine. There is no advantage in employing these stabilizers in concentrations higher than 0.1 per cent of the furfuryl aleohol, and there is the disadvantage of discoloring the latter to a greater extent.In hydrogenating furfuryl alcohol to tetrahydrofurfuryl alcohol, a considerable amount of high-boiling residue is obtained. We believe that a sizable proportion of this residue results from the formation of furfuryl alcohol condensation products such as have been described. Use of stabilizers in the hydrogenation process may therefore lead to higher yields of tetrahydrofurfuryl alcohol. Literature CitedAssoc. Official Agr.The adhesive strength, hydrolytic cleavage with sodium hydroxide, and dispersion characteristics of soybean protein are interrelated. Undenatured soybean protein gives low adhesive values when dispersed in alkaline salts but high adhesive values when dispersed in sodium hydroxide. A mild hydrolytic treatment of soybean protein with sodium hydroxide will change the dispersibility of soybean protein so that it will have good adhesive strength when dispersed in alkaline salts but not so good as the undenatured protein dispersed in sodium hydroxide. The dithionite salts (NaZStOd and ZnSSO4) are the best agents so far discovered for bleaching soybean protein. Coated paper has been prepared in the laboratory which shows the undenatured soybean protein to have higher adhesive strength and a lighter color than a good grade of commercial casein.

Production of Sustainable Green Adhesives from Proteinaceous Biomass with an Emphasis on Waste-Derived Protein Residuals: A Review

“…They have essentially become the “standard” of the evolving protein-based adhesive market. In the early 1900s, it was believed that the best adhesives resulted if the soy flour was mixed with a caustic solution, such as sodium hydroxide. − These traditional soy-based adhesives were studied into the late 1930s and used to develop the wood industry . But poor moisture resistance limited the applicability of these adhesives in outdoor settings, which narrowed usage to particle board production directed only for indoor application.…”

Commercial Peanut Meal

“…Except with respect to nitrogen peptization, consideration of the effect of heat and pressure treatment received during processing on the utility of hydraulic-pressed peanut meals and of proteins derived from them is not within the scope of this article. However, most industrial protein products are cleavage or denaturation products rather than native proteins (1,6,9,10).…”