Chemical modification and utilization of soy proteins for industrial applications /
The current interest in soy proteins for industrial
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| Format: | Thesis Book |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1997.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=739887801&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | The current interest in soy proteins for industrial applications lies mainly in those properties which enable their use as ingredients to impart favorable, desirable and acceptable changes in structure and composition to the finished products, at an attractive price. Recently, several factors have created the necessity for the plywood industry to investigate new types of adhesives. These facto rs include health and environmental considerations arising from the need to reduce or eliminate formaldehyde emissions. In these studies, soy protein adhesives were developed by an efficient, economical processing technology which could be used to transform soy proteins into ingredients, through structural modification, for manufacture of industrial adhesives. The two major soy protein fractions, 7S and 1 1 S, were prepared from defatted soy flour, with acceptable purity, in large quantities using pilot plant-scale equipment. Defatted soy flour (DSF) was modified using acetylation, succinylation, phosphorylation and guanidination, and the functional properties of the soy protein fractions and modified soy protein fractions were different substantially from defatted soy flour. Adhesiveness of the standard defatted soy protein adhesive (67.55 kg) with high alkali treatment deteriorated slowly for the first 2 hours and rapidly thereafter. Water resistance also was decreased in a short period of time. The adhesive formulated with 7S protein fraction showed greater adhesiveness value (73.42 kg) than that formulated with 1 1 S protein fraction (67.23 kg). Phosphorylation with heat treatment improved adhesiveness by approximately 17% and water resistance of the adhesive joints. Environmental electron scanning micrographs (ESEM) of the soy protein adhesives revealed that cross linking agents helped form gels by polymerizing the proteins into a rigid structure. The adhesive made from phosphorylated soy protein with glutaraldehyde improved adhesiveness by 37.5%. The adhesive made from heat treated 7S protein fraction with algin and glutaraldehyde improved adhesiveness by 39.4%, with only a slight decrease in water resistance, as compared to the commercial phenol-formaldehyde resin. The adhesive made from SDS treated defatted soy flour with glycerol and glyoxal improved adhesiveness by 30.2%, and a slight improvement in water resistance was noted. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xviii, 165 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references: pages 150-160. |