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Effect of hydrolysis and denaturation of wheat gluten on adhesive bond strength of wood joints

Authors

  • Stefano D'Amico,

    Corresponding author
    1. Competence Center for Wood Composites and Wood Chemistry (Wood K plus), Altenberger Strasse 69, A-4040 Linz, Austria
    • Competence Center for Wood Composites and Wood Chemistry (Wood K plus), Altenberger Strasse 69, A-4040 Linz, Austria
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  • Ulrich Müller,

    1. Competence Center for Wood Composites and Wood Chemistry (Wood K plus), Altenberger Strasse 69, A-4040 Linz, Austria
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  • Emmerich Berghofer

    1. Division of Food Technology, Department of Food Sciences and Technology, BOKU, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria
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Abstract

In this study the adhesive bond strength of different wheat gluten modifications and the relationship between molecular weight and adhesive strength was examined. Guanidine hydrochloride and sodium hydroxide were used as denaturation and dispersing agent. Additionally wheat proteins were hydrolyzed by alkaline conditions and enzymes. Effects of different treatments were observed by viscosity measurements and gel electrophoresis. Wood lap joints were prepared with modified proteins and tensile shear strength was tested under dry and wet conditions. In situ hardening of different formulations was analyzed by means of DMA with two-layered specimens in a three-point bending test set-up. Higher solubility had no positive effect on dry bonding strength and wet bonding strength was even reduced. Depending on the degree of hydrolysis, significant improvement of adhesive bond strength was observed. © 2013 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2013

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