Isoelectric pH of polyamide–epichlorohydrin modified soy protein improved water resistance and adhesion properties
✍ Scribed by Zhikai Zhong; XiuZhi Susan Sun; Donghai Wang
- Publisher
- John Wiley and Sons
- Year
- 2006
- Tongue
- English
- Weight
- 178 KB
- Volume
- 103
- Category
- Article
- ISSN
- 0021-8995
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✦ Synopsis
Abstract
Protein macromolecules derived from plants have been considered as alternative resources for various applications, including adhesives, films, rubbers, and biocomposites. Plant protein polymers are pH sensitive and need to be modified to meet application performance. This study demonstrated interactions between polyamide–epichlorohydrin (PAE) and soy protein as affected by pH and temperature. PAE and soy protein molecules formed reversible ionic complexes at room temperature at a pH range of 4–9. The complexation interactions acted as physical crosslinking, which stabilized the soy protein structure and increased its denaturation temperature and enthalpy. The viscosity of adhesives derived from the interaction of PAE and soy protein was affected significantly by the complexation formation, denaturation, and pH. The complexation interactions improved the adhesion properties of the PAE/modified soy protein. pH also played an important role in the adhesion performance, which was attributed to the pH dependence of the protein conformation and PAE/soy protein complexation interactions. © 2006 Wiley Periodicals, Inc. J Appl PolymSci 103: 2261–2270, 2007