The Effect of Enzymolysis on Performance of Soy Protein-Based Adhesive
1
Key Laboratory of Wood Material Science and Utilization, Beijing Forestry University, Beijing 100083, China
2
Beijing Key Laboratory of Wood Science and Engineering, Ministry of Education, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
*
Authors to whom correspondence should be addressed.
Academic Editors: Pavel B. Drasar and Vladimir A. Khripach
Molecules 2018, 23(11), 2752; https://doi.org/10.3390/molecules23112752
Received: 6 October 2018
/
Revised: 19 October 2018
/
Accepted: 23 October 2018
/
Published: 24 October 2018
(This article belongs to the Special Issue Synthesis, Study and Utilization of Natural Products)
In this study, bromelain was used to break soy protein molecules into polypeptide chains, and triglycidylamine (TGA) was added to develop a bio-adhesive. The viscosity, residual rate, functional groups, thermal behavior, and fracture surface of different adhesives were measured. A three-ply plywood was fabricated and evaluated. The results showed that using 0.1 wt% bromelain improved the soy protein isolate (SPI) content of the adhesive from 12 wt% to 18 wt%, with viscosity remaining constant, but reduced the residual rate by 9.6% and the wet shear strength of the resultant plywood by 69.8%. After the addition of 9 wt% TGA, the residual rate of the SPI/bromelain/TGA adhesive improved by 13.7%, and the wet shear strength of the resultant plywood increased by 681.3% relative to that of the SPI/bromelain adhesive. The wet shear strength was 30.2% higher than that of the SPI/TGA adhesive, which was attributed to the breakage of protein molecules into polypeptide chains. This occurrence led to (1) the formation of more interlocks with the wood surface during the curing process of the adhesive and (2) the exposure and reaction of more hydrophilic groups with TGA to produce a denser cross-linked network in the adhesive. This denser network exhibited enhanced thermal stability and created a ductile fracture surface after the enzymatic hydrolysis process.
View Full-Text
Keywords:
soy protein isolate; bromelain; triglycidylamine; viscosity; water resistance; adhesive
▼
Show Figures
Graphical abstract
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Xu, Y.; Xu, Y.; Han, Y.; Chen, M.; Zhang, W.; Gao, Q.; Li, J. The Effect of Enzymolysis on Performance of Soy Protein-Based Adhesive. Molecules 2018, 23, 2752. https://doi.org/10.3390/molecules23112752
AMA Style
Xu Y, Xu Y, Han Y, Chen M, Zhang W, Gao Q, Li J. The Effect of Enzymolysis on Performance of Soy Protein-Based Adhesive. Molecules. 2018; 23(11):2752. https://doi.org/10.3390/molecules23112752
Chicago/Turabian StyleXu, Yantao, Yecheng Xu, Yufei Han, Mingsong Chen, Wei Zhang, Qiang Gao, and Jianzhang Li. 2018. "The Effect of Enzymolysis on Performance of Soy Protein-Based Adhesive" Molecules 23, no. 11: 2752. https://doi.org/10.3390/molecules23112752
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
