Water resistances and bonding strengths of soy-based adhesives containing different carbohydrates
Water resistances and bonding strengths of soy-based adhesives containing different carbohydrates
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DOI：
10.1016/j.indcrop.2013.06.038
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发表时间：
2013-10-01
影响因子：
5.9
通讯作者：
Zeng, Qinzhi
中科院分区：
文献类型：
--
作者：
Chen, Nairong;Lin, Qiaojia;Zeng, Qinzhi
本研究的目的是确定碳水化合物对大豆基粘合剂 (SBA) 的耐水性和粘合强度的影响。使用脱脂大豆粉（DSF）、大豆分离蛋白（SPI）、蔗糖和葡萄糖制备SBA，并研究其耐水性、亲水性和粘合强度（沸水测试）的机制。傅里叶变换红外光谱和 X 射线光电子能谱表明，大豆蛋白与蔗糖和葡萄糖之间的美拉德反应增强了固化 SBA 的交联和疏水性。用 SPI 和 DSF 制备的 SBA 分别具有最低和最高的吸水率。当 SBA 中葡萄糖含量为 71 wt% 时，最高粘合强度为 0.73 MPa。在由 DSF 制备的固化 SBA 中观察到最低的粘合强度。碳水化合物含量的减少，或碳水化合物中蔗糖和葡萄糖含量的增加，会降低亲水性并增加固化 SBA 的粘合强度。 (C) 2013 Elsevier B.V. 保留所有权利。
The objective of this study was to determine the effects of carbohydrates on the water resistances and bonding strengths of soy-based adhesives (SBAs). Defatted soy flour (DSF), soy protein isolate (SPI), sucrose, and glucose were used to prepare SBAs, and the mechanisms of water resistance, hydrophilicity, and bonding strength (boiling-water test) were investigated. Fourier-transform infrared and X-ray photoelectron spectroscopies showed that the cross-linking and hydrophobicities of cured SBAs were enhanced by Maillard reactions between soy protein and sucrose and glucose. SBAs prepared with SPI and DSF had the lowest and highest water absorptions, respectively. The highest bonding strength was 0.73 MPa, for a glucose content in the SBA of 71 wt%. The lowest bonding strength was observed in a cured SBA prepared from DSF. A reduced carbohydrate content, or increased sucrose and glucose fractions in the carbohydrate, decreased the hydrophilicity and increased the bonding strength of the cured SBA. (C) 2013 Elsevier B.V. All rights reserved.