Wheat gluten fractions as wood adhesives-glutenins versus gliadins

Plant proteins, such as wheat gluten, constitute attractive raw materials for sustainable wood adhesives. In this study, alkaline water dispersions of the protein classes of wheat gluten, glutenin, and gliadin were used as adhesives to bond together wood substrates of beech. The aim of the study is...

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Bibliographic Details
Published in:Journal of applied polymer science 2012-02, Vol.123 (3), p.1530-1538
Main Authors: Nordqvist, Petra, Thedjil, Dalia, Khosravi, Sara, Lawther, Mark, Malmström, Eva, Khabbaz, Farideh
Format: Article
Language:English
Subjects:
Adhesives
Application fields
Applied sciences
biopolymers
Dispersions
Exact sciences and technology
Gliadin
Gluten
Materials science
mechanical properties
Miscellaneous
Polymer industry, paints, wood
Polymers
Proteins
renewable resources
Shear strength
Technology of polymers
Wheat
Wood
Wood. Paper. Non wovens
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Summary:Plant proteins, such as wheat gluten, constitute attractive raw materials for sustainable wood adhesives. In this study, alkaline water dispersions of the protein classes of wheat gluten, glutenin, and gliadin were used as adhesives to bond together wood substrates of beech. The aim of the study is to measure the tensile shear strength of the wood substrates to compare the adhesive performance of glutenin and gliadin and to investigate the influence of application method and penetration of the dispersions into the wood material. A sodium hydroxide solution (0.1M) was used as dispersing and denaturing agent. Dispersions with different protein concentrations and viscosities were used, employing wheat gluten dispersions as references. Two different application methods, a press temperature of 110°C and a press time of 15 min, were employed. The tensile shear strength and water resistance of the wood substrates were compared, using a slightly modified version of the European Standard EN 204. The bond lines of the substrates were examined by optical microscopy to study the penetration and bond‐line thickness. The results reveal that the adhesive properties of gliadin are inferior to that of both glutenin and wheat gluten, especially in terms of water resistance. However, the tensile shear strength and the water resistance of gliadin are significantly improved when over‐penetration of the protein into the wood material is avoided, rendering the adhesive performance of gliadin equal to that of glutenin and wheat gluten. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2012
ISSN:0021-8995
1097-4628
1097-4628
DOI:10.1002/app.34312