Skip to Main Content
U.S. Forest Service
Caring for the land and serving people

United States Department of Agriculture

Home > Search > Publication Information

  1. Share via EmailShare on FacebookShare on LinkedInShare on Twitter
    Dislike this pubLike this pub
    Author(s): Charles R. FrihartLinda F. Lorenz
    Date: 2013
    Source: In: International Conference on Wood Adhesives, 2013; pp. 592-600.
    Publication Series: Full Proceedings
    Station: Forest Products Laboratory
    PDF: Download Publication  (733.41 KB)


    While economics dictate that soy-based wood adhesives be made with soy flour, much of the recent literature on soy-based wood adhesives has involved using soy protein isolate. The obvious assumption is that the additional carbohydrates in the flour but not in the isolate only serve as inert diluents. Our studies have shown that the isolate can provide 10 times the wet bond shear strength than the soy flour at near neutral pH. Various models to explain the difference in wood adhesive performance between soy flour and purified soy products were examined. Prior studies eliminated some hypotheses by showing that using different soy flours or adding chaotropic agents (urea, guanidine hydrochloride, or dicyandiamide) or surfactants (sodium dodecyl sulfate or cetyltrimethylammoniumbromide) did not improve wet bond strength. In this study, adding a variety of carbohydrates to commercial soy protein isolate caused some drop in wet bond strength, but the carbohydrate plus commercial isolate is still much better than soy flour or a commercial soy concentrate. This cast doubts on the carbohydrate interference model, and left still unexplained why the commercial isolate is so much better than other soy products.

    Publication Notes

    • We recommend that you also print this page and attach it to the printout of the article, to retain the full citation information.
    • This article was written and prepared by U.S. Government employees on official time, and is therefore in the public domain.


    Frihart, Charles R.; Lorenz, Linda F. 2013. Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives. In: International Conference on Wood Adhesives, 2013; pp. 592-600.


    soy, flour, protein, adhesive strength, structure, carbohydrate interference

    Related Search

    XML: View XML
Show More
Show Fewer
Jump to Top of Page