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Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood

With an attempt to economically and efficiently improve the water resistance of defatted soya bean flour (DSF)-based wood adhesives, DSF was subjected to thermal treatment at various temperatures (65°C, 80°C, 95°C, 110°C and 125°C) for 30 min. The effects of thermal treatment temperature onto the ch...

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Autores principales: Zhang, Bing-Han, Fan, Bo, Li, Ming, Zhang, Yue-Hong, Gao, Zhen-Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society Publishing 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5990836/
https://www.ncbi.nlm.nih.gov/pubmed/29892440
http://dx.doi.org/10.1098/rsos.180015
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author Zhang, Bing-Han
Fan, Bo
Li, Ming
Zhang, Yue-Hong
Gao, Zhen-Hua
author_facet Zhang, Bing-Han
Fan, Bo
Li, Ming
Zhang, Yue-Hong
Gao, Zhen-Hua
author_sort Zhang, Bing-Han
collection PubMed
description With an attempt to economically and efficiently improve the water resistance of defatted soya bean flour (DSF)-based wood adhesives, DSF was subjected to thermal treatment at various temperatures (65°C, 80°C, 95°C, 110°C and 125°C) for 30 min. The effects of thermal treatment temperature onto the chemical structure, crystalline degree, water-insoluble content and acetaldehyde value of the thermally treated DSF (T-DSF) were investigated. The thermal stabilities and bonding properties of soya bean adhesives prepared from T-DSF and cross-linker epichlorohydrin-modified polyamide (EMPA) were also investigated. Test results indicated that both the water-insoluble content and the acetaldehyde value of T-DSF increased after thermal treatment, reaching the highest values of 27.28% and 26.81 mg g(−1), respectively. All plywood bonded with the T-DSF-based adhesive withstood a 28 h boiling–dry–boiling accelerated ageing treatment, while plywood bonded with the DSF-based adhesive delaminated after 4 h of water boiling, demonstrating the significantly improved water resistance of the T-DSF-based adhesives. Related analyses also confirmed that this improvement was due to: (i) the formation of insoluble cross-linked structures of T-DSF resulting from protein–protein self-cross-linking reactions and the protein–carbohydrate Maillard reaction and (ii) increased cross-linking efficiency between T-DSF and cross-linker EMPA owing to more T-DSF-reactive groups being released after thermal treatment.
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spelling pubmed-59908362018-06-11 Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood Zhang, Bing-Han Fan, Bo Li, Ming Zhang, Yue-Hong Gao, Zhen-Hua R Soc Open Sci Engineering With an attempt to economically and efficiently improve the water resistance of defatted soya bean flour (DSF)-based wood adhesives, DSF was subjected to thermal treatment at various temperatures (65°C, 80°C, 95°C, 110°C and 125°C) for 30 min. The effects of thermal treatment temperature onto the chemical structure, crystalline degree, water-insoluble content and acetaldehyde value of the thermally treated DSF (T-DSF) were investigated. The thermal stabilities and bonding properties of soya bean adhesives prepared from T-DSF and cross-linker epichlorohydrin-modified polyamide (EMPA) were also investigated. Test results indicated that both the water-insoluble content and the acetaldehyde value of T-DSF increased after thermal treatment, reaching the highest values of 27.28% and 26.81 mg g(−1), respectively. All plywood bonded with the T-DSF-based adhesive withstood a 28 h boiling–dry–boiling accelerated ageing treatment, while plywood bonded with the DSF-based adhesive delaminated after 4 h of water boiling, demonstrating the significantly improved water resistance of the T-DSF-based adhesives. Related analyses also confirmed that this improvement was due to: (i) the formation of insoluble cross-linked structures of T-DSF resulting from protein–protein self-cross-linking reactions and the protein–carbohydrate Maillard reaction and (ii) increased cross-linking efficiency between T-DSF and cross-linker EMPA owing to more T-DSF-reactive groups being released after thermal treatment. The Royal Society Publishing 2018-05-02 /pmc/articles/PMC5990836/ /pubmed/29892440 http://dx.doi.org/10.1098/rsos.180015 Text en © 2018 The Authors. http://creativecommons.org/licenses/by/4.0/ Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, provided the original author and source are credited.
spellingShingle Engineering
Zhang, Bing-Han
Fan, Bo
Li, Ming
Zhang, Yue-Hong
Gao, Zhen-Hua
Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title_full Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title_fullStr Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title_full_unstemmed Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title_short Effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
title_sort effects of thermal treatment on the properties of defatted soya bean flour and its adhesion to plywood
topic Engineering
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5990836/
https://www.ncbi.nlm.nih.gov/pubmed/29892440
http://dx.doi.org/10.1098/rsos.180015
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