2021
DOI: 10.1098/rsos.202227
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Effect of urea concentration on properties of peanut protein isolate, arachin and conarachin-based adhesives during urea-epichlorohydrin modification

Abstract: To lay a theoretical basis for the preparation of peanut protein-based adhesives and promote the sustainable development of the adhesive industry, properties of peanut protein isolate (PPI), arachin and conarachin-based adhesives modified by urea and epichlorohydrin (ECH) were investigated under different urea concentrations. When the urea concentration was 2 mol l −1 , the wet shear strength of the PPI-based adhesive was 1.24 MPa with the best water resistance. With the increase of ure… Show more

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Cited by 5 publications
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“…Firstly, NaOH can disrupt the tertiary and quaternary structure of protein molecules by breaking chemical bonds, such as ionic, hydrogen, and disulfide bonds in the protein molecules 18,20 . This disruption makes the protein denaturation severe and unfavorable for stretching protein molecules under high‐concentration conditions 21 . Secondly, urea also interacts with van der Waals forces between protein molecules, 19,22 reducing the interaction force between protein molecules and promoting the depolymerization of protein molecules, which leads to a decrease in viscosity.…”
Section: Resultsmentioning
confidence: 99%
“…Firstly, NaOH can disrupt the tertiary and quaternary structure of protein molecules by breaking chemical bonds, such as ionic, hydrogen, and disulfide bonds in the protein molecules 18,20 . This disruption makes the protein denaturation severe and unfavorable for stretching protein molecules under high‐concentration conditions 21 . Secondly, urea also interacts with van der Waals forces between protein molecules, 19,22 reducing the interaction force between protein molecules and promoting the depolymerization of protein molecules, which leads to a decrease in viscosity.…”
Section: Resultsmentioning
confidence: 99%