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Title: Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

Author: Lorenz, Linda; Birkeland, Michael; Daurio, Chera; Frihart, Charles R.;

Date: 2015

Source: Forest Products Journal

Publication Series: Scientific Journal (JRNL)

Description: Except for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the carbohydrate portion serves as an inert diluent. Given our observed inability to greatly alter soy flour adhesion using chaotropic agents, salts, surfactants, or co-solvents (Frihart and Lorenz 2013), which is in contrast to the literature observations with soy protein isolate (Sun 2005b), we concluded that the carbohydrates were suppressing protein alteration for improved adhesion.

Keywords: soy flour, soy protein isolate, carbohydrate, adhesive, bond strength

Publication Notes:

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  • This article was written and prepared by U.S. Government employees on official time, and is therefore in the public domain.

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Lorenz, Linda; Birkeland, Michael; Daurio, Chera; Frihart, Charles R. 2015. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*. Forest Products Journal. 65(1-2): 26-30.

 


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