Adhesion strength of sodium dodecyl sulfate-modified soy protein to fiberboard

Thermal and rheological properties of sodium dodecyl sulfate (SDS)-modified soy protein isolate (SPI) adhesives were studied using differential scanni ng calorimetry (DSC) and rheometry. The ordered structure of native SPI was denatured as SDS concentration increased, and thermal stability of native SPI decreased at high SDS concentration. The enthalpy of SPI denaturation d ecreased significantly with increasing SDS concentration. Apparent viscosit y of the SPI adhesives increased as SIDS concentration increased. The SPI a dhesives modified by high concentrations of SDS exhibited characteristics o f a Newtonian-type flow, The SDS-modified SPI adhesives were applied to fib erboard, and effects of SIDS concentration, press conditions. and assembly time on bond strength were investigated. Shear strength of the SPI adhesive s increased with SIDS concentration, reaching its maximum value at 3 wt% of SDS, and then decreased significantly. The shear strength increased as pre ss time and/or press temperature increased. High press temperature (100 deg reesC) and long press time (5 min) are needed to achieve relatively good ad hesion properties. The shear strength also increased as assembly time incre ased. The shear strength of the SDS-modified SPI adhesives decreased after soaking in water for 24 h.