Improvement of Water Resistance of Vegetable Proteins by the Use of Synthetic Origin Additives: Trials with Resins and Metal Ions

The adhesives industry is increasingly interested in products coming from natural and renewable resources. aim of the present work was to improve water resistance soy-based proteins by using synthetic formaldehyde-free additives. These include polyamide-amine epichlorohydrin (PAE), different types isocyanates, combinations these cross-linkers between them with other agents, including metal ions. In addition, effect both curing temperature maturation time assessed. Performances were evaluated means shear strength tests, solubility spectroscopic analysis. obtained results showed that while isocyanates reacted completely but instead proteins, tests PAE generally successful. fact, insoluble residue as well wet conditions dramatically increased after addition. Moreover, performances protein/PAE formulations appreciably gluing at 60 °C room temperature. Furthermore, had a positive on where ions added, for strength. Actually, very long conditioning 3 months, significant substantial increase observed series protein/PAE/aluminum.