文献类型：会议论文

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, YZ[1]

机构：[1]Chinese Acad Forestry, Inst Chem Ind Forest Prod, Nanjing 210042, Jiangsu, Peoples R China;[2]USDA Forest Serv, Forest Prod Lab, Madison, WI 53726 USA

会议论文集：International Conference on Materials for Environmental Protection and Energy Application (MEPEA)

会议日期：SEP 27-28, 2011

会议地点：Kuala Lumpur, MALAYSIA

语种：英文

外文关键词：Soy flour protein; Acylation; Cross-linking; Adhesion strength; FTIR-ATR

年份：2012

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.