Protein Adhesives

Authored by: Charles R. Frihart , Linda F. Lorenz

Handbook of Adhesive Technology

Print publication date:  December  2017
Online publication date:  December  2017

Print ISBN: 9781498736442
eBook ISBN: 9781315120942
Adobe ISBN:

10.1201/9781315120942-5

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Abstract

Proteins are usually good adhesives, not only in nature, but also in man-made products. Although many bonded wood products were originally developed using protein adhesives, most adhesives are now made from fossil fuels. The performance and utility of a protein adhesive are greatly dependent on the protein source and subsequent processing conditions. Proteins come from both plant sources (soybean, wheat gluten, canola, lupine, and cottonseed) and animal sources (blood, milk, animal collagen, fish scales, and eggs). The different types of proteins are related in this chapter to their adhesive utility using the current understanding of protein structures and properties, but the limited number of thorough studies has led to some misconceptions in the literature. Although good protein adhesives have been developed using empirical research, a more detailed understanding of protein structures and proteins should result in the development of better adhesives.

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