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 urea concentration from 0 to 4 mol l⁻¹, the apparent viscosity of the PPI-based adhesive increased from 3.87 to 136.80 Pa s and the solid content increased from 18.11% to 31.11%. Compared with conarachin-based adhesive, the properties of arachin-based adhesive were improved more obviously during the combined modification. Scanning electron microscopy images illustrated that when the urea concentration was 2 mol l⁻¹, the surface of the PPI-based adhesive was more compact and smoother, which was beneficial to the improvement of water resistance and related to the structure changes of arachin and conarachin components. Fourier-transform infrared spectroscopy results indicated that different urea concentrations caused the change of ester and ether bonds in the PPI-based adhesive, which was mainly related to arachin component. Thermogravimetry results suggested that when the urea concentration was 2 mol l⁻¹, the decomposition temperature of protein skeleton in the PPI-based adhesive reached a maximum of 314°C exhibiting the highest thermal stability. The improvement of the thermal stability of conarachin was greater than that of arachin during the combined modification.

为了给花生蛋白基胶粘剂的制备奠定理论基础，促进胶粘剂行业的可持续发展，以尿素和环氧氯丙烷（ECH）为原料，对花生分离蛋白（PPI）、花生蛋白和花生蛋白基胶粘剂的性能进行了研究。不同的尿素浓度。当尿素浓度为2 mol l ^-1时，PPI基胶粘剂的湿剪切强度为1.24 MPa，耐水性最好。随着尿素浓度从0增加到4 mol l ^-1 ，PPI基胶粘剂的表观粘度从3.87 Pa s增加到136.80 Pa s，固含量从18.11%增加到31.11%。与花生酸基胶粘剂相比，联合改性过程中花生酸基胶粘剂的性能得到了更明显的改善。扫描电镜图像显示，当尿素浓度为2 mol l ^-1时，PPI基胶粘剂表面更加致密、光滑，有利于耐水性的提高，与花生仁和伴花生仁的结构变化有关成分。傅里叶变换红外光谱结果表明，不同的尿素浓度引起PPI基胶粘剂中酯键和醚键的变化，这主要与花生酸成分有关。热重分析结果表明，当尿素浓度为2 mol l ^-1时，PPI基粘合剂中蛋白质骨架的分解温度最高达到314℃，表现出最高的热稳定性。联合改性过程中伴花生仁的热稳定性提高幅度大于花生仁仁。