Urea-modified soy globulin proteins (7S and 11S): Effect of wettability and secondary structure on adhesion
Urea-modified soy globulin proteins (7S and 11S): Effect of wettability and secondary structure on adhesion
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DOI：
10.1007/s11746-007-1108-7
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发表时间：
2007-09-01
影响因子：
2
通讯作者：
Hua, Yufei
中科院分区：
文献类型：
--
作者：
Zhang, Zhonghui;Hua, Yufei
研究了尿素改性后大豆蛋白主要组分伴大豆球蛋白（7S）和大豆球蛋白（11 S）的润湿性和粘附性。改性7S和11 S大豆蛋白与松木、胡桃木和樱桃木胶合板的胶合强度以及使用气泡形状分析仪的润湿性进行了评价。结果表明，不同胶粘剂对木材试件有不同程度的润湿性。经尿素改性的7S大豆蛋白对樱桃和核桃具有较好的润湿性。用1 M尿素改性的11 S大豆蛋白在松木上有较好的润湿性。1 M尿素改性使11 S大豆蛋白在所有木材样品中具有最大的粘结强度。3 M尿素改性使7S大豆蛋白对樱桃和核桃的粘附力比11 S蛋白强;但与松树相比，11 S大豆蛋白的粘附力比7S大豆蛋白大。蛋白质二级结构的测定表明，β折叠对3 M尿素改性大豆蛋白在樱桃和核桃中的粘附强度起重要作用，而无规卷曲是降低1 M尿素改性7S大豆蛋白粘附强度的主要因素。
This investigation characterized wettability and adhesive properties of the major soy protein components conglycinin (7S) and glycinin (11S) after urea modification. Modified 7S and 11S soy proteins were evaluated for gluing strength with pine, walnut, and cherry plywood and for wettability using a bubble shape analyzer. The results showed that different adhesives had varying degrees of wettability on the wood specimens. The 7S soy protein modified with urea had better wettability on cherry and walnut. The 11S soy protein modified with 1M urea had better wettability on pine. The 1M urea modification gave 11S soy protein the greatest bonding strength in all the wood specimens. The 3M urea modification gave 7S soy protein stronger adhesion on cherry and walnut than did 11S protein; but with pine, 11S soy protein had greater adhesion strength than 7S soy protein. Measurement of protein secondary structures indicated that the beta-sheet played an important role in the adhesion strength of 3M urea-modified soy protein in cherry and walnut, while random coil was the major factor reducing adhesion strength of 7S soy protein modified with 1M urea.