Adhesion strength of sodium dodecyl sulfate-modified soy protein to fiberboard

Thermal and rheological properties of sodium dodecyl sulfate (SDS)-modified soy protein isolate (SPI) adhesives were studied using differential scanning calorimetry (DSC) and rheometry. The ordered structure of native SPI was denatured as SDS concentration increased, and thermal stability of native SPI decreased at high SDS concentration. The enthalpy of SPI denaturation decreased significantly with increasing SDS concentration. Apparent viscosity of the SPI adhesives increased as SDS concentration increased. The SPI adhesives modified by high concentrations of SDS exhibited characteristics of a Newtonian-type flow. The SDS-modified SPI adhesives were applied to fiberboard, and effects of SDS concentration, press conditions, and assembly time on bond strength were investigated. Shear strength of the SPI adhesives increased with SDS concentration, reaching its maximum value at 3 wt% of SDS, and then decreased significantly. The shear strength increased as press time and/or press temperature increased. High press temperature (100 °C) and long press time (5 min) are needed to achieve relatively good adhesion properties. The shear strength also increased as assembly time increased. The shear strength of the SDS-modified SPI adhesives decreased after soaking in water for 24 h.     

Stabilization of oils by microencapsulation with heated protein-glucose syrup mixtures

The use of proteins [whey protein isolate (WPI) or soy protein isolate (SPI) in combination with dried glucose syrup (DGS) for stabilization of microencapsulated spray-dried emulsions containing tuna oil, palm stearin, or a tuna oil-palm stearin blend was investigated. Pre-emulsions containing heated (100°C/30 min) protein-DGS mixtures and oils at oil/protein ratios of 0.75∶1 to 4.5∶1 were homogenized at two passes (35+10 or 18+8 MPa) and spray-dried to produce 20–60% oil powders. Microencapsulation efficiency decreased at lower homogenization pressure and as the oil load in the powder was increased beyond 50% but was independent of the type of oil encapsulated and the total solids (TS) content of the emulsions (24–33% TS) prior to drying. Oxidative stabilities of the powders, as indicated by headspace propanal values and PV after 4 wk of storage at 23°C, generally decreased with increasing oil content and homogenization pressure but increased with increasing TS of the emulsion prior to drying. Powder containing palm stearin was more stable to oxidation than powders containing a 1∶1 ratio of palm stearin and tuna oil or only tuna oil. Heated WPI-DGS formulations were superior to corresponding formulations stabilized by heated SPI-DGS, producing spray-dried powders with higher microencapsulation efficiency and superior oxidative stability.     

Functional properties of protein ingredients prepared from high-sucrose/low-stachyose soybeans

High-sucrose/low-stachyose (HS/LS) soybeans were used to prepare ethanol-washed soy protein concentrate (EWSPC), soy protein isolate (SPI), and a new low-fiber soy protein concentrate (LFSPC) in which the protein was extracted with alkali to remove fiber and the protein extract was neutralized and freeze-dired. LFSPC prepared from HS/LS soybeans contained significantly higher ratios of β-conglycinin to glycinin (1∶1.32) than did EWSPC (1∶1.75) or SPI (1∶1.69), which may have affected functional properties. The LFSPC were also high in soluble sugars (14.7%) and low in fiber (0.3%) compared with traditional EWSPC (2.9 and 3.4%, respectively) and SPI (1.8 and 0.3%, respectively). For both normal and HS/LS soybean varieties, the LFSPC, especially when extracted at pH 7.5 as opposed to pH 8.5, had higher denaturation enthalpies than did EWSPC and SPI, indicating less denaturation had occurred. Water solubilities, surface hydrophobicities, and emulsification properties were highest for the LFSPC and lowest for EWSPC. The LFSPC also had good foaming properties and low viscosities. These desirable functional properties of the LFSPC make them unique among alternative soy protein ingredients and highly suitable for industrial applications as food additives and ingredients.     

PVAc乳胶/改性大豆分离蛋白共混胶黏剂的制备及性能

针对大豆蛋白胶黏剂耐水性差的缺点,用尿素初步改性大豆分离蛋白（SPI）,然后与白乳胶（PVAc）共混合成了共混改性大豆分离蛋白胶黏剂。采用正交实验方法考察了大豆蛋白胶与白乳胶质量比、共混时间、交联剂质量分数、交联时间对大豆蛋白胶黏剂剪切粘接强度的影响,确定了优化配比及制备工艺条件,并在此基础上采用正交试验优化了热压参数。结果表明：大豆蛋白胶与白乳胶质量比10∶1,共混时间1h,交联剂质量分数1.0%,交联时间1.5h,热压温度120℃,热压压强1.2MPa,热压时间2min/mm,涂胶量250g/m2时,测得胶黏剂的干态剪切粘接强度为2.01MPa,按照Ⅰ类胶合板标准测得湿态剪切粘接强度为1.04MPa,并对优化配方进行了结构与性能分析。     

Preparation and characterization of soy protein plastics plasticized with waterborne polyurethane

Utilizing anionic waterborne polyurethane (WPU) as a plasticizer, for the first time, we prepared new soy protein isolate (SPI) plastics. The WPU was prepared by using the emulsion‐extending‐chain method, and mixed with soy protein in aqueous dispersion. The mixture was cast, cured, pickled and hot‐pressed to form SPI plastics plasticized with WPU. The plastics sheets were characterized by infrared spectroscopy, scanning electron microscopy, ultraviolet spectrophotometry and wide‐angle X‐ray diffraction, and their properties were measured by using dynamic mechanical analysis, differential scanning calorimetry and tensile testing. The results revealed that SPI plastics plasticized with WPU possess good mechanical properties, such as a tensile strength (σ_b) of 7–19 MPa, water resistance (σ_b(wet)/σ_b(dry) = 0.4–0.5), optical transmittance and thermal stability, because of the good miscibility and strong interaction between WPU and SPI. With an increase of WPU content from 20 to 50 wt%, the elongation at break (ε_b) value of the sheets increased from 50 up to 150 %, and is much higher than that of the pure SPI sheet. WPU as a plasticizer can play an important role in improving the properties of SPI plastics. Copyright © 2004 Society of Chemical Industry     

Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products

There is a growing market for formulating proteins into a wide variety of products including laundry detergents, bath products, shampoos, and skin cleansers. Soy protein isolate (SPI), soy protein hydrolysate A (SPHA) from papainmodified SPI, and hydrolysate B from papain- and proteasemodified SPI were used in blends with three major detergents, sodium dodecyl sulfate (SDS), sodium laureth sulfate (SLS), and disodium lauryl sulfosuccinate (DSLSS). SPHA was used to partially replace these detergents in bath soap, conditioning shampoo, and cream hand cleanser. The effectiveness of SPI, SPHA, or SPHB blends with the three detergents and their influence in prototype products on foaming and emulsifying properties were investigated. At a blending ratio of 75% detergents and 25% proteins (75∶25), the foaming capacities (FC) were the same as detergents alone without adding proteins (100∶0); at 50∶50 blending ratio, FC values were not significantly reduced for blends with SDS and SLS; and at 25∶75 ratio the FC values were significantly lower, especially for blends with DSLSS. When replacing up to 100% of the major detergents in the skin and hair care products with SPHA, FC values remained almost unchanged except for hand cleanser FC values, which were lower at higher protein content (75 and 100%). In contrast with FC performance, emulsion stability (ES) values for all products increased with increasing soy protein content. Furthermore, FC and ES values for detergents blended with SPHA or SPHB were not significantly different from each other, but these values were always higher than those for detergents blended with SPI. Products in which soy protein or soy protein hydrolysates were used to partially replace detergents not only retained excellent foaming properties but also exhibited enhanced emulsifying properties. These results indicate that modified soy proteins may be used in laundry and cosmetic products to fulfill market demand.     

大豆分离蛋白纸张表面施胶剂的制备及性能

以大豆分离蛋白(SPI)为原料、烯基琥珀酸酐(ASA)为疏水改性剂，控制ASA与SPI伯氨基的摩尔比合成四种不同酰化度的疏水大豆分离蛋白ASAn-SPI (下标n表示摩尔比，n=0.5，1，1.5和2)。通过伯氨基含量、FT-IR、UV-vis、荧光光谱、疏水指数等测定方法对ASAn-SPI的结构和性能进行表征。结果表明：长链疏水基团成功引入到SPI骨架上，ASAn-SPI的酰化度和疏水指数随着n的增加而增大，当n达到1.5后趋于稳定。ASA1.5-SPI的施胶量为0.77 g/m2时，施胶纸的初始水接触角可达132?，水滴保留时间可达53 min。XPS和SEM分析证实ASA1.5-SPI在纸纤维表面形成一层粗糙的疏水薄膜。此外，纸张力学性能测试表明，ASA1.5-SPI施胶纸的抗张强度由未施胶纸的0.6 kN/m提升至0.67 kN/m。     

PAPI改性大豆蛋白复合材料的制备与性能研究

以大豆分离蛋白（SPI）和多亚甲基多苯基异氰酸酯（PAPI）为原料,制备了改性大豆蛋白,再加入聚己内酯（PCL）,经过模压成型制备了改性大豆蛋白复合材料,并对其力学性能、微观结构和热性能进行了表征。结果表明,随着PAPI的加入,材料的力学性能得到很大程度的改善,拉伸强度由9.65 MPa上升到32 MPa,冲击强度由1.36 kJ/m2提高到11.7 kJ/m2;随着PAPI的加入,大豆蛋白材料的吸水性也有明显的改善,24 h吸水率从33.89 %下降到9.77 %;红外光谱分析表明,PAPI可以与大豆分离蛋白发生反应,改变了大豆蛋白的结构,并影响其性能,使复合材料内部结构更加致密。     

Full Bio-Based Soy Protein Isolate Film Enhanced by Chicken Feather Keratin

Soy protein isolate (SPI) film is considered a promising biomaterial for the replacement of petroleum-based food packaging plastics. However, current SPI films are still replying on petroleum-based crosslink agents. In this paper, a green and effective approach is developed to prepare a full biomass-based sustainable film with high strength and toughness by incorporating feather keratin (FK, extracted from the waste chicken feathers) into the SPI via the reaction of disulfide bonds. The broken disulfide bonds in FK are recombined with the sulfhydryl group on the SPI molecular chains to form a cross-linked network. Compared to the SPI film, the tensile strength of the SPI/FK composite film is increased by 242% to 8.2 MPa and the toughness is increased by 152% to 9.18 MJ m⁻³. The thermal stability and the water resistance of the SPI/FK composite films are also improved. The replacement rate of FK-modified SPI is up to 40%. Since the film is 100% made from bio-based materials, it would be biodegradable. This research provides a green and economic approach to improve the performance of protein-based food packaging films by introducing FK as an enhancer and constructing disulfide bonds cross-linked network structure in the protein system.     

Plasticization of soy protein polymer by polyol-based plasticizers

Soy protein isolate (SPI) was mixed with four polyol-based plasticizers and molded into plastics using a hot press. The plasticized SPI powder was evaluated for denaturation temperatures and denaturation enthalpies. The SPI plastics were studied for mechanical properties, glass transition temperatures, storage modulus, morphology, and water absorption. Thermal properties of the SPI plastics with propylene glycol were depressed to the largest degree, and the plastics with glycerol showed the largest strain at break, whereas plastics with 1,3-butanediol gave the highest tensile strength. The morphology of the fractured surface on the SPI plastics changed from brittle fracture for the unplasticized SPI to ductile fracture for the plasticized SPI. Water absorption of all the plasticized SPI plastics was lower than that of the unplasticized SPI plastics.