Preparation of Soy Protein Isolate Modified by Glutaric Dialdehyde and its Application in Rubber Composite

Abstract

Soy protein has been considered as a kind of natural polymer and an ecological material that was widely used in many fields such as food industry. In this paper, the soy protein isolate (SPI) was modified by glutaric dialdehyde and characterized by IR spectra, scanning electron microscopy (SEM) and X-ray diffraction (XRD). The modified soy protein isolate as reinforcing filler partly replaced some carbon black was used to prepare the SPI/rubber composites. Based on the mechanical and dynamic tests of their vulcanizates, the results showed that when a small amount of modified SPI (8~10phr) as reinforcement agent was used, the mechanical properties were improved. Moreover, the changes of their lgE’ and tanδ occurred.

Study of mechanical and thermal properties of soy flour elastomers

“…In the initial acetylation processes, ten g of defatted soy flour was transferred into a 250 mL round bottom flask containing a solution of dimethylformamide (DMF) (10.23g, 14mmol/g SF) and acetic anhydride (57.17g, 56mmol/g SF) in the presence of potassium carbonate (K 2 CO 3 ) (1.5g, 1.1mmol/g SF) (Fang, 2012). The reaction in Figure 3 reacted at 100°C for 3 hours.…”

Effects of heat and UV-C curing on properties of soy protein film

“…To improve the mechanical properties of protein films, various external cross-linking agents have been used, such as glutaraldehyde (Huang & Netravali, 2007), epichlorohydrins (Zhong et al, 2007), genipin (González et al, 2011), glutaric dialdehyde (Fang et al, 2012), and phenolic acids (Insaward et al, 2014). For example, Friesen et al (2014) modified soy protein isolate edible films using phenolic compounds, rutin, and epicatechin as cross-linking agents.…”