文献类型：期刊文献

英文题名：Chemical modification of soy flour protein and its properties

作者：Xu, Yuzhi[1,2] Wang, Chunpeng[1] Chu, Fuxiang[1] Frihart, Charles R.[2] Lorenz, Linda F.[2] Stark, Nicole M.[2]

第一作者：Xu, Yuzhi;许玉芝

通信作者：Xu, Y.

机构：[1] Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China; [2] Forest Products Laboratory, USDA Forest Service, Madison, WI 53726-2398, United States

年份：2012

卷号：343-344

起止页码：875-881

外文期刊名：Advanced Materials Research

收录：EI(收录号：20114114418000)

语种：英文

外文关键词：Adhesives - Bond strength (chemical) - Chemical modification - Fourier transform infrared spectroscopy - Bond strength (materials)

摘要：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. ? (2012) Trans Tech Publications, Switzerland.