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Crosslinking Mechanism of soy protein-based Adhesives based on Glyoxal and a Compound of protein Model

Journal of Wuhan University of Technology(Materials Science) 2023年第4期38卷 942-950页

作者：曹龙 LIANG Jiankun ZHANG Qiaoyan XI Xuedong 吴志刚雷洪 Yunnan Provincial Key Laboratory of Wood Adhesives and Glued Products Southwest Forestry UniversityKunming650224China College of Civil Engineering Kaili UniversityQiandongnanKaili556011China Zhazuo State-owned Forest Farm Guiyang550299China College of Forestry Guizhou UniversityGuiyang550025China School of Chemistry Materials Engineering Zhejiang A&F UniversityHangzhou311300China

The crosslinking mechanism of glyoxal and asparagine was analyzed,and the relationship between the mechanism and practical performances of soy protein-based adhesives was also discussed.It is shown that when pH=1 and 3,glyoxal reacted with asparagine in the form of major cyclic ether compounds.When pH=5,glyoxal reacted with asparagine in two structural forms of sodium glycollate and cyclic ether compounds.However,amidogens of asparagine were easy to develop protonation under acid conditions.Supplemented by the instability of cyclic ether compounds,the reaction activity and reaction degree between glyoxal and asparagine were relatively small.Under alkaline conditions,glyoxal mainly reacted with asparagine in the form of sodium glycollate.With the increase of pH,the polycondensation was more sufficient and the produced polycondensation products were more stable.The reaction mechanism between glyoxal and asparagine had strong correspondence to the practical performances of the adhesives.Glyoxal solution could develop crosslinking reactions with soy protein under both acid and alkaline conditions.Bonding strength and water resistance of the prepared soy protein-based adhesives were increased significantly.When pH>7,glyoxal had relatively high reaction activity and reaction intensity with soy protein,and the prepared adhesives had high crosslinking density and cohesion strength,showing relatively high bonding strength,water resistance and thermal stability.

关键词： soy protein wood adhesives glyoxal model compounds crosslinking

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Comprehensive lifestyle intervention vs soy protein-based meal regimen in non-alcoholic steatohepatitis

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World Journal of Gastroenterology 2019年第9期25卷 1116-1131页

作者： Peter Deibert Adhara Lazaro Denise Schaffner Aloys Berg Daniel Koenig Wolfgang Kreisel Manfred W Baumstark Daniel Steinmann Martin Buechert Thomas Lange Faculty of Medicine Department of MedicineInstitute of Exercise and Occupational MedicineMedical CenterUniversity of Freiburg Department of Nutrition Institute for Sports and Sports ScienceUniversity of Freiburg Faculty of Medicine Department of MedicineDivision of GastroenterologyHepatologyEndocrinology and Infectious DiseasesMedical CenterUniversity of Freiburg University Hospital of Freiburg Occupational Medicine Faculty of Medicine Department of Radiology-Medical PhysicsMedical CenterUniversity of Freiburg

BACKGROUND Non-alcoholic steatohepatitis(NASH) has become one of the leading causes of liver disease in the western world. In obese patients weight reduction is recommended. Up to now there are no specific guidelines for weight loss in order to reduce hepatic fat content.AIM To investigate the effects of a 24-wk guided lifestyle intervention program compared to a meal replacement regimen based on soy protein.METHODS Twenty-six subjects with NASH participated in a randomized single-center study. They were randomly assigned to either meal replacement group(MR-G)with soy-yogurt-honey preparation or to guided lifestyle change group(LC-G)with endurance activity and nutrition counselling. Serum alanine transaminase(ALT), aspartate transaminase(AST), lipid parameters, and adipokines were measured. Liver fat content and lipid composition were determined by magnetic resonance imaging and magnetic resonance spectroscopy. Body fat mass and lean body mass were assessed using Bod Pod? device. Pre-and post-intervention monitoring of parameters was performed. Statistical analyses were conducted with SPSS software, results were expressed as median(interquartile range).RESULTS Twenty-two subjects(MR-G, n = 11 and LC-G, n = 11) completed the study(9 women, 13 men; age 52.1(15.0) years, body mass index(BMI) 32.3(3.3) kg/m^2).In both groups a significant weight loss was achieved(MR-G:-6.4(3.6) kg, P <0.01; LC-G:-9.1(10.4) kg, P < 0.01). BMI dropped in both groups(MR-G:-2.3(1.5)kg/m^2, P = 0.003; LC-G:-3.0(3.4) kg/m^2, P = 0.006). Internal fat and hepatic lipid content were markedly reduced in both groups in comparable amount. There was a strong correlation between reduction in liver fat and decrease in ALT.Likewise, both groups showed an improvement in glycemic control and lipid profile. Changes in adipokines, particularly in adiponectin and leptin were closely related to intrahepatic lipid changes.CONCLUSION Comprehensive lifestyle intervention and meal replacement regimen have comparable effects on body and liver fat, as well as d

关键词： Non-alcoholic steatohepatitis Meal replacement therapy soy protein Lifestyle change Weight reduction Obesity

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POLY(METHYL METHACRYLATE)/soy protein GREEN COMPOSITES AS GAS BARRIER MATERIALS

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Chinese Journal of Polymer Science 2012年第3期30卷 397-404页

作者： Sudhir K.Kisku Sarat K.Swain Department of Chemistry North Orissa UniversityTakatpurBaripada-757003India Department of Chemistry Veer Surendra Sai University of TechnologyBurlaSambalpur-768018India

Poly（methyl methacrylate）/soy protein （PMMA/SP） composites were prepared by emulsion polymerization method using potassium persulphate （KPS） as the radical initiator. The interaction of soy protein with PMMA was evidenced by Fourier transformed infrared （FTIR） spectroscopy. The structure of PMMA/SP composite： was investigated by X-ray diffraction （XRD） study and scanning electron microscopy （SEM）. The thermal properties of soy protein and PMMA/SP composites were compared with soy protein and virgin PMMA sample. PMMA/SP composites were found to be flame retardant materials from the measurement of limiting oxygen index （LOI） of samples. The oxygen permeability of PMMA/SP composites was substantially decreased as compared to virgin PMMA.

关键词： soy protein Emulsion polymerization Biodegradability Oxygen permeability.

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Effects of Aronia polyphenols on the physico-chemical properties of whey,soy,and pea protein isolate dispersions

Food Production, Processing and Nutrition

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Food Production, Processing and Nutrition 2021年第1期3卷 391-405页

作者： Mackenzie M.Hansen Richard W.Hartel Yrjö H.Roos Food Technology School of Food and Nutritional SciencesUniversity College CorkCorkIreland Department of Food Science College of Agricultural and Life SciencesUniversity of WisconsinOffice A11Babcock Hall1605 Linden DriveMadisonWI 53706USA

Bioactive compounds including polyphenols(PP)have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions,affecting protein structures and functionality.Previously,addition of Aronia berry PP to liquid dispersions containing whey protein isolate(WPI)and sucrose was found to alter characteristics including viscosity,surface tension,and particle sizes,with changes being attributed to protein-PP interactions.In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates(SPI and PPI,respectively)to a similar extent as with WPI in liquid protein-sucrose-PP mixtures.We hypothesized that formulations containing PPI(comprised of larger proteins)and hydrolyzed SPI(containing more carboxyl groups)may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions.Concentrated liquid dispersions of varied ratios of protein to sucrose contents,containing different protein isolates(WPI,SPI,and PPI),and varied Aronia PP concentrations were formulated,and physical properties were evaluated to elucidate the effects of PP addition.PP addition altered physical characteristics differently depending on the protein isolate used,with changes attributed to protein-PP interactions.SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations.These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes.

关键词： Whey protein soy protein Pea protein Polyphenols Concentrated dispersions Physico-chemical properties

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Mechanical Properties of Hemp Fibre Reinforced soy protein Materials

Mechanical Properties of Hemp Fibre Reinforced Soy Protein M...

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2007年全国高分子学术论文报告会

作者： Rakesh Kumar Department of Chemistry Wuhan University Wuhan 430072

＜正＞Alkali modified hemp fibres were characterized in terms of density,denier,Fourier transformed infrared spectrum（FTIR）and crystallinity index.Denier of the alkali treated fibres decreased from 281±5 to 232±3.... 详细信息

关键词： soy protein Hemp fibre Thiodiglycol Mechanical Properties

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Sustainable Raw Materials in Hot Melt Adhesives: A Review

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Open Journal of Polymer Chemistry 2020年第3期10卷 49-65页

作者： S. K. Vineeth Ravindra V. Gadhave Department of Polymer and Surface Engineering Institute of Chemical Technology Mumbai India

Hot-melt (HM) adhesives offer advantages over their contemporary water-based and solvent-based adhesives like low volatile organic compounds (VOCs), 100% solid, fast drying, setting etc. In recent years, to reduce their dependence on dwindling petroleum resources and due to the enormous use of HM adhesives in packaging areas that demand 100% recyclability, efforts have been devoted to making these formulations completely bio-based, sustainable and biodegradable. In this attempt, research and developments have been focused on using starch, modified starch, soy protein, polylactides, polyamides, lignin and vegetable oils as a partial/fully replacement to the petrochemical-based polymers. The huge amount of research going on in the field of bio-based polymers has still not reached its complete potential in the field of HM adhesives. In this review paper, HM adhesives based on sustainable raw materials namely starch, modified starch, polyamides, poly (lactic acid), soy protein and lignin are discussed.

关键词： Sustainable Polymers Hot Melt Adhesives Starch Lactic Acid soy protein Polyamides Lignin

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Quality of Semi-Prepared Products from Rainbow Trout Waste(Onchorynchus mykiss)by Using Different Technological Strategics

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Food and Nutrition Sciences 2014年第6期5卷 571-580页

作者： Karoline Ribeiro Palmeira Eliane Teixeira Mársico Laís Doro Mosar Lemos Claudia Emília Teixeira Vania Margaret Flosi Paschoalin Maria Lúcia Guerra Monteiro Carlos Adam Conte Júnior Department of Food Technology Fluminense Federal UniversityRio de JaneiroBrazil Department of Biochemistry Chemistry InstituteFederal University of Riode JaneiroRio de JaneiroBrazil

The consumption of freshwater fish and fish products has gradually grown worldwide over the last decades, generating a proportional waste increase. The objective of the present study was to assess the chemical and bacteriological quality of restructured fish product, meatball-type, prepared with rainbow trout (Onchorynchus mykiss) waste added of 1% transglutaminase (MTG), 4% textured soy protein (TSP) and replacing part of the sodium chloride with potassium chloride (75%/25%) as described below: T1—starch addition (control);T2—MTG addition (1%);T3—soy protein addition (4%);T4—soy protein addition (4%) and MTG addition (1%);T5—soy protein addition (4%), MTG addition (1%) and partial replacement of salt (75% NaCl/25% KCl). Total aerobic mesophilic bacteria (TAMB), 2-thiobarbituric acid reactive substances (TBARS), pH determination and quantification of biogenic amines were performed on the day after manufacturing (P0) and after 60 days of storage (P1) at -25℃?± 2℃. The results showed that there was no significant difference (p < 0.05) of microbiological quality, TBARS and pH after storage. T4 presented the lowest total biogenic amine content (256.84 mg/kg) whereas T3 and T5 had the highest value (791.36 and 707.19 mg/kg, respectively) in this parameter. Putrescine was the biogenic amine that presented the highest concentration (504.00 mg/kg) in T3 and cadaverine that presented the smallest concentration (0.36 mg/kg) in T4. The use of technological strategies for developing new products with non-commercial fillets kept the most standards, having changes only in some biogenic amines.

关键词： Oncorhynchus mykiss soy protein Microbial Transglutaminase Salt Replacer Biogenic Amine

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