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Effect of urea concentration on properties of peanut protein isolate, arachin and conarachin-based adhesives during urea-epichlorohydrin modification
Royal Society Open Science ( IF 2.9 ) Pub Date : 2021-03-31 , DOI: 10.1098/rsos.202227
Chen Chen 1, 2 , Yan Du 1 , Fusheng Chen 1
Affiliation  

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.



中文翻译:


尿素环氧氯丙烷改性过程中尿素浓度对花生分离蛋白、花生米和花生米胶粘剂性能的影响



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。

更新日期:2021-03-31
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