Jet cooking dramatically improves the wet strength of soy adhesives

The impact of jet cooking on shear strength soy-and-water adhesives was investigated to understand the higher commercial soy protein isolates compared flours. Soy flour-based wood are appealing because their bio-based content, low formaldehyde emission, and cost, but application is limited by wet cohesive strength. Previous researchers proposed that process (steam injection with high turbulence followed rapid cooling) responsible for (~3 MPa) made commercially produced isolate, using ASTM D 7998 test. In this work, we show did dramatically increase laboratory-produced, native-state isolate from 0.6 3 MPa, a similar many isolates. Jet far less effective at developing flours, greatly increased viscosity virtually all our materials. We hypothesize benefits primarily result nonequilibrium aggregation states subsequent autoclaving cooked proteins decreased dramatic differences in adhesive properties between flours suggests common practice results obtained predict performance flour inappropriate.