Soy protein flour as a potential new comer to the field is a modestly priced, yet complex glycoprotein-based biomacromolecule compared to a number of other paper dry strength additive. Nevertheless, and perhaps more importantly, it possesses a relatively rich hydrogen-bonding surface functional density, but high susceptibility to bacterial digestion due to its protein-based composition. Unfortunately, within the construct of any commercial paper-based applications, the results of the digestion are a characteristically unpleasant odor, machine fouling, and potential paper strength losses, vital issues to consider for its potential application as a dry strength additive. Soy protein flour was modified with diethylenetriaminetetracaetic acid and further crosslinked with chitosan. The synthesis conditions were optimized. The tensile indices of modified soy protein flour additive-treated recycled OCC pulp sheets, NSSC (virgin) pulp sheets, and kraft (virgin) pulp sheets increased by 52%, 53%, and 58%, respectively, while the inter-fiber bonding strength increased 2.5-3.0 times. Decomposition of soy protein flour was studied under open-air conditions. The unmodified soy protein flour decomposed within 24 hours as indicated by its characteristically foul odor, an observation that did not hold for the modified soy protein flour nearly two years. Antimicrobial activity was tested. Soy protein flour significantly increased bacteria growth compare to control (blank). But modified soy protein flour was killed 100% bacteria. OCC pulp sheet was not shown any antimicrobial activity but modified soy protein flour-treated sheet was killed about 93-97% bacteria compare to pulp sheet.

Synthesis, characterization, and application of soy protein flour-based additive to increase the dry strength of recycled and virgin paper furnish<br />

249th National Meeting (2015)

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