Soy protein has been the most widely researched protein-based adhesive; however, soy protein remains an expensive product because of its competitive uses in both food and feed industries. To mitigate such competition, this project was aimed to investigate protein composites by mixing low value sorghum and canola proteins into soy proteins. In addition to cost reduction, a novel composite with optimal composition of three protein were identified showing superior adhesion properties. For example, compared to soy protein alone, the optimum protein mixture (sorghum:canola:soy = 3:2:5) had a 63 % increase in dry adhesion strength, 103 % increase in wet adhesion strength, and 61 % increase in soaked adhesion strength. The physiochemical properties of different protein samples were characterized using rheometry, Fourier transform infrared spectroscopy, size exclusion chromatography, SDS-PAGE and surface hydrophobicity analysis. Protein analysis showed that the improved adhesive performance was likely due to optimizing protein molecular weight distribution and hydrophobicity. The present study demonstrates a simple, straight forward approach to improve soy protein-based adhesion performance and also reduce the overall cost of the plant protein-based composites as adhesives.

大豆蛋白已成为研究最广泛的基于蛋白质的粘合剂；然而，由于大豆蛋白在食品和饲料工业中都具有竞争优势，因此仍然是一种昂贵的产品。为了减轻这种竞争，该项目旨在通过将低价值的高粱和低芥酸菜子蛋白质混合到大豆蛋白质中来研究蛋白质复合物。除了降低成本外，还确定了一种新型复合材料，该复合材料具有三种蛋白质的最佳组成，显示出优异的粘合性能。例如，与单独的大豆蛋白相比，最佳蛋白混合物（高粱：低芥酸菜子：大豆= 3：2：5）的干粘合强度增加了63％，湿粘合强度增加了103％，浸泡的增加了61％粘合强度。使用流变仪，傅立叶变换红外光谱法对不同蛋白质样品的理化性质进行了表征，尺寸排阻色谱，SDS-PAGE和表面疏水性分析。蛋白质分析表明，改进的粘合性能可能是由于优化了蛋白质的分子量分布和疏水性。本研究表明，一种简单，直接的方法可改善基于大豆蛋白的粘合性能，并降低作为粘合剂的植物蛋白基复合材料的总体成本。