Soy protein adhesives have great potential as sustainable eco-friendly adhesives. However, low adhesion under wet conditions hinders its applications. The objective of this research was to enhance the water resistance of soy protein adhesives. The focus of this research was to understand the effect of protein to lignin ratio and lignin particle size i.e. (large (35.66 μm), medium (19.13 μm), and small (10.26 μm) on the adhesion performance of soy protein adhesives as well as to characterize its rheological and thermal properties. Results showed that the lignin particle size and the protein to lignin ratio greatly affected the adhesion performance of soy protein adhesives. The addition of lignin slightly increased the viscosity, spreadability, and thermostability of soy protein adhesives. The wet strength of soy protein adhesives increased as lignin particle size decreased. Soy protein mixed with small size lignin at a protein to lignin ratio of 10:2 (w/w) at 12% concentration presented the lowest contact angle and the highest wet adhesion strength of 4.66 MPa., which is 53.3% higher than that of 10% pure soy protein adhesive. The improvements in adhesion performance and physicochemical properties of soy protein adhesives by lignin were ascribed to the interactions between protein and lignin. Lignin with smaller particle size increased the wet shear strength of soy protein adhesives because a larger surface area of lignin was available to interact with the protein.

Environmental pollution has prompted an interest in and a need for bio-based wood adhesives. Modified soy protein has shown adhesion properties similar to those of formaldehyde based adhesives. The objective of this research was to investigate the compatibility of a modified soy protein (MSP) with six commercial synthetic latex adhesives (SLAs). Four different blending ratios of MSP and SLAs were studied. Adhesion; structural change; and rheological, thermal, and morphological properties of the MSP/SLAs blends were characterized. Dry adhesion strength of MSP, SLAs and their blends were all similar with 100% wood cohesive failure. Water resistance of all six SLAs was improved by blending with MSP in terms of the wet adhesion strength. The wet adhesion strength of MSP/PBG (40/60) blends was 6.416 MPa, as compared to 4.66 MPa of pure PBG (press bond glue, urea formaldehyde based resin). Viscosity of MSP/SLAs blends was reduced significantly and reached the lowest value at 40-60% MSP. Infrared spectra, thermal properties, and morphological images indicated that chemical reactions occurred between soy protein and PBG molecules. The MSP provided some functional groups, such as carboxylic (-COOH), hydroxyl (-OH) and amino groups (-NH 2 ), that cross-linked with hydroxymethyl groups (-CH 2 -OH) of PBG, and also acted as an acidic catalyst for the selfpolymerization of urea formaldehyde based resin.

The objective of this research was to study the adhesion properties of sodium bisulfite (NaHSO 3 )-modified canola protein. Protein was extracted from canola meal through alkali solubilization and acid precipitation methods, then modified with different concentrations of NaHSO 3 (0-15 g/L) during the isolation process. As NaHSO 3 concentration increased, canola protein purities decreased. Amino acid profiles showed that the hydrophobic amino acids in canola protein constituted only 27% of total protein, indicating that canola protein is mostly hydrophilic. The reducing effects of NaHSO 3 were exerted on canola protein through the breaking of disulfide bonds in both its cruciferin and napin components, as reflected by the protein electrophoresis profile, DSC data, and morphological images. The wet protein isolates were used as adhesives. The greatest wet shear strength of canola protein adhesive without modification was 3.97 MPa with 100% wood cohesive failure (WCF), observed at a curing temperature of 190°C. NaHSO 3 had slight weakening effects on the adhesion performance of canola protein. Canola protein modified with 3 g/L NaHSO 3 exhibited wet shear strength similar to the control at 190°C and higher strength at 150 and 170°C. The NaHSO 3 modification significantly improved handling and flowability of canola protein adhesives.

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