Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive
Plant protein-based adhesives could fundamentally solve the problem of formaldehyde-based adhesive releasing formaldehyde, but enhancing bonding strength and water resistance is a necessary measure to realize practical applications. In this study, the effects of different denaturants on the properti...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/15/4878 |
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| author | Yang Qu Qin Guo Tian Li Hongzhi Liu Qiang Wang |
| author_facet | Yang Qu Qin Guo Tian Li Hongzhi Liu Qiang Wang |
| author_sort | Yang Qu |
| collection | DOAJ |
| description | Plant protein-based adhesives could fundamentally solve the problem of formaldehyde-based adhesive releasing formaldehyde, but enhancing bonding strength and water resistance is a necessary measure to realize practical applications. In this study, the effects of different denaturants on the properties of a hot-pressed peanut meal (HPM)-based adhesive before and after crosslinking were studied. Papain, sodium dodecyl sulfate (SDS), urea and crosslinker-polyamide epichlorohydrin (PAE) were used to prepare HPM-based adhesives. The functional groups, bonding strength, thermal behaviors, mass loss, moisture uptake value, viscosity and fracture surface of adhesive samples were analyzed. As a result, (1) papain was used to break HPM protein (HPMP) into polypeptide chains and to reduce the water resistance. (2) SDS and urea unfold the HPMP molecule and expose internal hydrophobic groups to improve the water resistance of the adhesive. (3) A denser network structure was formed by PAE and HPMP molecules, which significantly improved the bonding strength and water resistance of adhesives. In particular, after SDS denaturation and PAE crosslinking, compared with pure HPM adhesive, the wet shear strength increased by 96.4%, the mass loss and moisture uptake value reduced by 41.4% and 69.4%, and viscosity increased by 30.4%. This work provided an essential guide to design and prepare HPM-based adhesives. |
| first_indexed | 2024-03-09T05:10:31Z |
| format | Article |
| id | doaj.art-e7224f7479df488aa19434744ea37e62 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T05:10:31Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e7224f7479df488aa19434744ea37e622023-12-03T12:50:15ZengMDPI AGMolecules1420-30492022-07-012715487810.3390/molecules27154878Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based AdhesiveYang Qu0Qin Guo1Tian Li2Hongzhi Liu3Qiang Wang4Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, ChinaPlant protein-based adhesives could fundamentally solve the problem of formaldehyde-based adhesive releasing formaldehyde, but enhancing bonding strength and water resistance is a necessary measure to realize practical applications. In this study, the effects of different denaturants on the properties of a hot-pressed peanut meal (HPM)-based adhesive before and after crosslinking were studied. Papain, sodium dodecyl sulfate (SDS), urea and crosslinker-polyamide epichlorohydrin (PAE) were used to prepare HPM-based adhesives. The functional groups, bonding strength, thermal behaviors, mass loss, moisture uptake value, viscosity and fracture surface of adhesive samples were analyzed. As a result, (1) papain was used to break HPM protein (HPMP) into polypeptide chains and to reduce the water resistance. (2) SDS and urea unfold the HPMP molecule and expose internal hydrophobic groups to improve the water resistance of the adhesive. (3) A denser network structure was formed by PAE and HPMP molecules, which significantly improved the bonding strength and water resistance of adhesives. In particular, after SDS denaturation and PAE crosslinking, compared with pure HPM adhesive, the wet shear strength increased by 96.4%, the mass loss and moisture uptake value reduced by 41.4% and 69.4%, and viscosity increased by 30.4%. This work provided an essential guide to design and prepare HPM-based adhesives.https://www.mdpi.com/1420-3049/27/15/4878hot-pressed peanut mealdenaturationnetwork structurecrosslinkingwater resistance |
| spellingShingle | Yang Qu Qin Guo Tian Li Hongzhi Liu Qiang Wang Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive Molecules hot-pressed peanut meal denaturation network structure crosslinking water resistance |
| title | Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive |
| title_full | Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive |
| title_fullStr | Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive |
| title_full_unstemmed | Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive |
| title_short | Effects of Different Denaturants on the Properties of a Hot-Pressed Peanut Meal-Based Adhesive |
| title_sort | effects of different denaturants on the properties of a hot pressed peanut meal based adhesive |
| topic | hot-pressed peanut meal denaturation network structure crosslinking water resistance |
| url | https://www.mdpi.com/1420-3049/27/15/4878 |
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