Skip to Main Content
Reactions of soy flour and soy protein by non-volatile aldehydes generation by specific oxidationAuthor(s): Charles R. Frihart; Antonio Pizzi; Xuedong Xi; Linda F. Lorenz
Source: Polymers. 11(9). 18 p.
Publication Series: Scientific Journal (JRNL)
Station: Forest Products Laboratory
Download Publication (11.0 MB)
DescriptionSoy protein isolate (SPI) and insoluble soy four polymeric carbohydrates have been reacted with sodium periodate for the specifc oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy four adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disaccharides by the same reaction do not appear to form from the insoluble soy four carbohydrates, or have already reacted. The reaction of periodate with soy protein isolate has been shown to generate some aldehydes too. When the mix of SPI and soy insoluble carbohydrates is treated with periodate, the majority of the observed aldehyde carrying species appear to be higher molecular weight carbohydrate oligomer fractions.
- 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.
CitationFrihart, Charles R.; Pizzi, Antonio; Xi, Xuedong; Lorenz, Linda F. 2019. Reactions of soy flour and soy protein by non-volatile aldehydes generation by specific oxidation. Polymers. 11(9). 18 p.
Keywordssoy flour, soy protein isolate, insoluble carbohydrates, periodate oxidation, aldehydes generation, condensation reactions, soy adhesives
- Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*
- Dispersion adhesives from soy flour and phenol formaldehyde
- Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives
XML: View XML