Whey protein polymerisation and its applications in environmentally safe adhesives. (14th July 2016)

• Record Type: Journal Article
• Authors: Guo, Mingruo; Wang, Guorong
• Is Part Of: International journal of dairy technology. Volume 69:Number 4(2016:Nov.)
• Page Start: 481
• Page End: 488
• Publication Date: 2016-07-14
• Subjects: Whey protein -- Functionality -- Nonfood -- Modification -- Bonding strength -- Glue; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12303
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : Whey protein is a group of globular proteins from cheese whey. It is a safe, degradable, renewable and abundant natural material compared with synthetic polymers. Native whey proteins do not exhibit good adhesive properties due to their low molecular weights and compact globular structures; however, under thermal treatment, these globular structures can be unfolded to form polymers or aggregates through intermolecular disulphide bonds via a thiol–disulphide interchange. Heat‐induced whey protein polymer exhibits good adhesive properties. With the addition of a cross‐linker, stabiliser or co‐binder, different types of wood and paper adhesives can be formulated using polymerised whey protein.