Soy flour proteins are not as reactive as expected when used as colloids in their native matrix with carbohydrates. Soy flour is an abundant and low cost biomass that has found utility in making adhesives, but it has been difficult to obtain good cohesive strength under wet conditions with the flour despite its high functionality. At high pH, the flour provides good adhesive strength, and is even stronger under wet conditions when reacted with formaldehyde and phenol. However, at more neutral pHs, the wet strength is poor. This is not true for the isolated protein fraction. Models have been developed and examined to try to better understand why the proteins are not as effective in the flour matrix. We present our data so far comparing these models.

Soy flour colloid adhesives: Data ruin perfectly good theories

246th National Meeting (2013)

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