Triglycidylamine (TGA) modified soybean protein isolate (SPI) adhesive can increase the bonding strength of soy protein and improve its utilization. In order to study the chemical changes of TGA modified SPI adhesives during the heating process, the curing mechanism of soybean protein adhesives was studied by Fourier transform infrared (FTIR), second derivative infrared (SDIR) and two-dimensional correlation spectroscopy (2D-COS). With the increase of temperature, there were significant differences in the absorption peaks at 1075 cm⁻¹, 1169 cm⁻¹, 1390 cm⁻¹, 1735 cm⁻¹ indicating the active functional groups bared and reacted in the modified SPI, which formed hydrophobic ester, amide groups. Besides, some functional groups were dismissed or weakened such as N–H and –CH₂- at 3440 cm⁻¹ and 2847 cm⁻¹ respectively. The epoxy ring of TGA opened to cross-link with the amino and hydroxyl groups within the molecular structure of SPI. The addition of TGA can effectively improve the molecular weight of soybean protein and form a network structure, which provides a method for improving the performance of a soybean protein adhesive.

三缩水甘油基胺（TGA）改性的大豆分离蛋白（SPI）粘合剂可提高大豆蛋白的结合强度并提高其利用率。为了研究TGA改性的SPI胶粘剂在加热过程中的化学变化，采用傅立叶变换红外光谱（FTIR），二阶导数红外光谱（SDIR）和二维相关光谱法（2D-COS）研究了大豆蛋白胶粘剂的固化机理。 ）。随着温度的升高，有1075厘米吸收峰显著差异^-1，1169厘米^-1，1390厘米^-1，1735厘米^-1表示活性官能团在修饰的SPI中裸露并反应，形成疏水的酯酰胺基团。此外，在3440 cm ^-1和2847 cm ^-1分别消除或削弱了一些官能团，例如N–H和–CH _2-。TGA的环氧环打开以与SPI分子结构内的氨基和羟基交联。TGA的添加可以有效地改善大豆蛋白的分子量并形成网络结构，从而提供了改善大豆蛋白胶粘剂性能的方法。