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Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*Author(s): Linda Lorenz; Michael Birkeland; Chera Daurio; Charles R. Frihart
Source: Forest Products Journal
Publication Series: Scientific Journal (JRNL)
Station: Forest Products Laboratory
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DescriptionExcept for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the carbohydrate portion serves as an inert diluent. Given our observed inability to greatly alter soy flour adhesion using chaotropic agents, salts, surfactants, or co-solvents (Frihart and Lorenz 2013), which is in contrast to the literature observations with soy protein isolate (Sun 2005b), we concluded that the carbohydrates were suppressing protein alteration for improved adhesion.
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CitationLorenz, Linda; Birkeland, Michael; Daurio, Chera; Frihart, Charles R. 2015. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*. Forest Products Journal. 65(1-2): 26-30.
Keywordssoy flour, soy protein isolate, carbohydrate, adhesive, bond strength
- Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives
- Influence of soy type on wood bonding performance
- Soy flour dispersibility and performance as wood adhesive
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