Ovalbumin has unusually good wood adhesive strength and water resistance

Lorenz, Linda F.; Frihart, Charles R.

doi:10.1002/app.53332

Cited by 5 publications

(4 citation statements)

References 31 publications

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“…Hydrophobic surfaces will stick to each other in a water environment, and these hydrophobic associations should contribute to the wet cohesive strength of the adhesive film—if they survive the bonding process [ 52 , 53 ]. Although ovalbumin in egg whites has very different properties than soy proteins, the high wet bond strength of the ovalbumin has been explained by its known ability for a dramatic increase in hydrophobicity (~15× increase in ANS fluorescence) upon heating [ 54 , 55 ]. In our data, there is a slight positive correlation ( r = 0.39) between SPI surface hydrophobicity and adhesive wet shear strength ( Figure 6 (Left)).…”

Section: Resultsmentioning

confidence: 99%

Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength

Kallakas,

Plaza,

Crooks

et al. 2024

Polymers

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Soy is considered one of the most promising natural materials for manufacturing wood adhesives due to its low cost, high protein content, and ready availability. However, more cost-effective ways of improving its wet shear strength are needed to achieve wider market acceptance. Protein adhesive wet strength depends on the use of (typically expensive) crosslinking additives as well as the processing/denaturation of the protein. It has been commonly stated in the literature that protein denaturation leads to higher bond strength by activating the surface and exposing the reactive groups. Therefore, we investigated how differences in surface reactive groups (surface hydrophobicity and reactive amine groups) brought on with different denaturation treatments relate to bonding performance. Fourteen soy protein isolates (SPIs) with different denaturation histories were investigated. Characterization of the SPIs included surface hydrophobicity, surface amine content, extent of protein hydrolysis, and bond strength (wet and dry, with and without polyamidoamine epichlorohydrin (PAE) crosslinking agent) by ASTM D7998. The molecular weight patterns showed that proteins denatured by extensive hydrolysis had very low bond strengths. Adding the crosslinker, PAE, improved all the shear strength values. We found that the number of water-accessible reactive amine groups on protein surfaces had no impact on the adhesive strength, even with the amine-reactive crosslinker, PAE. Conversely, increased surface hydrophobicity was beneficial to adhesive strength in all cases, though this correlation was only statistically significant for wet strength without PAE. While, in general, denatured proteins are typically thought to form better bonds than native state proteins, this work suggests that it matters how proteins are denatured, and what surfaces become exposed. Denaturation by hydrolysis did not improve bond strength, and extensive hydrolysis seemed highly detrimental. Moreover, exposing hydrophobic surface groups was beneficial, but exposing covalent bond-forming reactive amine groups was not.

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Section: Resultsmentioning

confidence: 99%

Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength

Kallakas,

Plaza,

Crooks

et al. 2024

Polymers

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“…Once the in vivo and biomedical realm is left behind, there is an entire world of other applications requiring metals, plastics, wood, and inorganic substrates that need adhesives to work in the presence of water. − Food, oral, and cosmetic applications are less restrictive when it comes to purity of starting materials. Food-grade polymers can often be used for making wet adhesives .…”

Section: Introductionmentioning

confidence: 99%

Underwater Bonding with a Biobased Adhesive from Tannic Acid and Zein Protein

Schmidt,

Christ,

Kertes

et al. 2023

ACS Appl. Mater. Interfaces

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Herein are presented several adhesive formulations made from zein protein and tannic acid that can bind to a wide range of surfaces underwater. Higher performance comes from more tannic acid than zein, whereas dry bonding required the opposite case of more zein than tannic acid. Each adhesive works best in the environment that it was designed and optimized for. We show underwater adhesion experiments done on different substrates and in different waters (sea water, saline solution, tap water, deionized water). Surprisingly, the water type does not influence the performance to a great deal but the substrate type does. An additional unexpected result was bond strength increasing over time when exposed to water, contradicting general experiments of working with glues. Initial adhesion underwater was stronger compared to benchtop adhesion, suggesting that water helps to make the glue stick. Temperature effects were determined, indicating maximum bonding at about 30 °C and then another increase at higher temperatures. Once the adhesive was placed underwater, a protective skin formed on the surface, keeping water from entering the rest of the material immediately. The shape of the adhesive could be manipulated easily and, once in place, the skin could be broken to induce faster bond formation. Data indicated that underwater adhesion was predominantly induced by tannic acid, cross-linking within the bulk for adhesion and to the substrate surfaces. The zein protein provided a less polar matrix that helped to keep the tannic acid molecules in place. These studies provide new plant-based adhesives for working underwater and for creating a more sustainable environment.

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“…Physical mixing and chemical cross-linking of egg white with other materials has been explored to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, and biosensors [14]. Albumin, the main protein of egg white, has been very recently studied as a model protein for wood adhesives [15].…”

Section: Introductionmentioning

confidence: 99%

Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

et al. 2023

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In an effort to reduce greenhouse gas emission, reduce the consumption of natural resources, and increase the sustainability of biocomposite foams, the present study focuses on the recycling of cork processing waste for the production of lightweight, non-structural, fireproof thermal and acoustic insulating panels. Egg white proteins (EWP) were used as a matrix model to introduce an open cell structure via a simple and energy-efficient microwave foaming process. Samples with different compositions (ratio of EWP and cork) and additives (eggshells and inorganic intumescent fillers) were prepared with the aim of correlating composition, cellular structures, flame resistance, and mechanical properties.

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Ovalbumin has unusually good wood adhesive strength and water resistance

Cited by 5 publications

References 31 publications

Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength

Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength

Underwater Bonding with a Biobased Adhesive from Tannic Acid and Zein Protein

Biocomposite Foams with Multimodal Cellular Structures Based on Cork Granulates and Microwave Processed Egg White Proteins

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