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Polymers 2016, 8(9), 324;

Milk Protein Polymer and Its Application in Environmentally Safe Adhesives

College of Food Science, Northeast Agricultural University, Harbin 150030, China
Department of Nutrition and Food Sciences, The University of Vermont, Burlington, VT 05405, USA
Author to whom correspondence should be addressed.
Academic Editor: Antonio Pizzi
Received: 26 June 2016 / Revised: 22 August 2016 / Accepted: 23 August 2016 / Published: 31 August 2016
(This article belongs to the Special Issue Renewable Polymeric Adhesives)
Full-Text   |   PDF [1890 KB, uploaded 31 August 2016]   |  


Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casein is one of the oldest natural polymers, used for adhesives, dating back to thousands years ago. Research on milk-protein-based adhesives is still ongoing. This article deals with the chemistry and structure of milk protein polymers, and examples of uses in environmentally-safe adhesives. These are promising routes in the exploration of the broad application of milk proteins. View Full-Text
Keywords: milk protein; casein; whey; glue; non-food; polymer milk protein; casein; whey; glue; non-food; polymer

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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 (CC BY 4.0).

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Guo, M.; Wang, G. Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers 2016, 8, 324.

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