Chemical Modification of Soy Flour Protein and its Properties

Abstract:

Article Preview

This work is to examine ways to chemically modify soy proteins flours and analyze the results and determine the adhesive performance. Reaction with acetic anhydride converts amine and hydroxyl groups to amides and esters, respectively that are less polar and can make the adhesive more water resistant.The succinic anhydride reacts with these same groups but the products have terminal carboxylic acid groups that can react with the polyamidoamine-epichlorohydrin (PAE) resin that is used to cross-link the soy adhesives for improving bond strength. The attenuated total reflectance infrared spectroscopy (ATR-IR) is used to examine changes in the soy flour in going from unmodified to acetylated and succinylated state.

Info:

Periodical:

Advanced Materials Research (Volumes 343-344)

Edited by:

David Wang

Pages:

875-881

Citation:

Y. Z. Xu et al., "Chemical Modification of Soy Flour Protein and its Properties", Advanced Materials Research, Vols. 343-344, pp. 875-881, 2012

Online since:

September 2011

Export:

Price:

$41.00

[1] S. Utsumi, Y. Matsumura, and T. Mori, Structure-function relationships of soy proteins. In: Food Proteins and Their Applications, Damodaran, S.; Paraf, A., Eds., Marcel Dekker, Inc., New York, 1997, pp.257-291.

[2] J. I. Boye, C. Y. Ma, and V. R. Harwalkar, Thermal denaturation and coagulation of proteins. In: Food Proteins and Their Applications, Damodaran, S.; Paraf, A., Eds., Marcel Dekker, Inc., New York, 1997, pp.25-56.

[3] K. Li, Formaldehyde-free lignocellulosic adhesives and composites made from the adhesives, 2007, U.S. Patent No. 7, 252, 735.

[4] K. Li, S. Peshkova, and X. Gen, Investigation of soy protein-kymene® adhesive systems for wood composites, J. Am. Oil Chem. Soc., Vol. 81, p.487–491, May (2004).

DOI: https://doi.org/10.1007/s11746-004-0928-1

[5] A. J. Allen, B. K. Spraul, and J. M. Wescott, Improved CARB IIcompliant soy adhesives for laminates, Wood Adhevises, Session 3A –Resin Chemistry 2, pp.186-194, (2009).

[6] D. R. Canchi, D. Paschek, and A. G. García, Equilibrium study of protein denaturation by urea, J. Am. Chem. Soc., vol. 132, no. 7, p.2338–2344, February (2010).

DOI: https://doi.org/10.1021/ja909348c

[7] G. E. Means and R. E. Feeney, Chemical modifications of proteins: a review, J. Food Biochem., vol. 22, no. 5, pp.399-425, November (1998).

[8] J. M. Wescott, M. J. Birkeland, J. Yavorksky, and R. Brady, Recent advances in soy containing PB and MDF, Wood Adhesives 2009. South Lake Tahoe, CA, Frihart, C. R.; Hunt, C. G.; Moon, R. J. (Eds. ); Forest Products Society, Madison, WI, pp.146-151, (2010).

[9] K. L. Franzen and J. E. Kinsella, Functional properties of succinylated and acetylated soy protein, J. Agric. Food Chem., vol. 24, no. 4, pp.788-799, (1976).

DOI: https://doi.org/10.1021/jf60206a036

[10] C. R. Frihart, B. N. Dally, J. M. Wescott, and M. J. Birkeland, Biobased adhesives and reliable rapid small scale bond strength testing, International Symposium on Advanced Biomass Science and Technology for Bio-based Products, Beijing, China, May 23-25, 2007, pp.364-370, (2009).

[11] S. W. Sun, Y. C. Lin, Y. M. Weng, and M. J. Chen, Efficiency improvements on ninhydrin method for amino acid quantification, J. Food Comp. Anal., vol. 19, no. 2-3, pp.112-117, March-May (2006).

[12] M. Subirade, I. Kelly, J. Gueguen, and M. Pezolet, Molecular basis of film formation from a soybean protein: comparison between the conformation of glycinin in aqueous solution and in films, Int. J. Biol. Macromol., vol. 23, no. 4, pp.241-249, Novembe (1998).

DOI: https://doi.org/10.1016/s0141-8130(98)00052-x

[13] C. Mangavel, J. Barbot, Y. Popineau, and J. Gueguen, Evolution of wheat gliadins conformation during film formation: a fourier transform infrared study, J. Agric. Food Chem., vol. 49, pp.867-872, (2001).

DOI: https://doi.org/10.1021/jf0009899

[14] Y. Mizutani, Y. Matsumura, K. Imamura, K. Nakanishi, and T. Mori, Effects of water activity and lipid addition on secondary structure of Zein in powder systems, J. Agric. Food Chem., vol. 51, pp.229-235, (2003).

DOI: https://doi.org/10.1021/jf0205007

[15] J. N. Shera, J. W. Rawlins, and S. F. Thames, Secondary structural changes during adhesive processing of soy protein isolate via ATR-IR, Wood Adhevises, Session 3A – Bio-based Adhesives, pp.285-289, (2005).

[16] X. S. Sun, Soy protein adhesives, In Bio-Based Polymers and Composites, R. P. Wool and X. S. Sun, Eds., Elsevier-Academic Press, 2005, pp.327-368.

DOI: https://doi.org/10.1016/b978-012763952-9/50011-3

[17] Z. Zhong, X. S. Sun, and D. Wang, Isoelectric pH of Polyamide– Epichlorohydrin Modified Soy Protein Improved Water Resistance and Adhesion Properties, J. Appl. Polym. Sci., Vol. 103, no. 4, p.2261– 2270, February (2007).

DOI: https://doi.org/10.1002/app.25388

[18] J. R. Williams, in: Wood Adhesives 2009. South Lake Tahoe, CA, C. R. Frihart, C. G. Hunt, and R. J. Moon, Eds., Forest Products Society, Madison, WI, 2010, p.12–16.

[19] A. Cribb, Impact of Green Building on Wood Adhesives, In: Wood Adhesives 2009. South Lake Tahoe, CA, Frihart, C. R.; Hunt, C. G.; Moon, R. J., Eds., Forest Products Society, Madison, WI, 2010, pp.29-39.