Protein Adhesives: Investigation of Factors Affecting Wet Strength of Alkaline Treated Proteins Crosslinked with Glyoxal

Proteins obtained as side-products from starch production (potato and corn proteins) were investigated for wood adhesives application. To improve the wet strength of protein-based adhesives, glyoxal was added as a crosslinking agent. The effect of glyoxal on the wet strength of protein-based adhesives was investigated at different pH, protein: glyoxal ratios and solid content. The alkaline pretreatment of proteins was carried out by two different methods which reduced the molecular weight of proteins to different extents. The effect of molecular weight reduction on the wet strength of protein-glyoxal adhesives was also observed. It was found that pH level affects wet strength more significantly compared to solid content and protein-to-crosslinker ratio. Potato and corn proteins crosslinked with glyoxal showed maximal wet strength results in an acidic pH range