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Effects of pH and storage time on the adhesive and rheological properties of cottonseed meal‐based products
Author(s) -
He Zhongqi,
Chapital Dorselyn C.,
Cheng Huai N.
Publication year - 2016
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.43637
Subject(s) - slurry , cottonseed meal , adhesive , rheology , cottonseed , materials science , viscosity , pulp and paper industry , composite material , chemical engineering , chemistry , food science , raw material , soybean meal , organic chemistry , layer (electronics) , engineering
To increase the basic knowledge of cottonseed meal (CSM)‐based adhesives and optimize the operational parameters for practical applications, in this study, we investigated the effects of pH and storage time on the adhesive performance, water resistance, and rheological properties of CSM, water‐washed cottonseed meal (WCSM), and cottonseed protein isolate (CSPI). We found all products possessed the highest dry, wet, and soaked adhesive strengths with the adhesive slurries prepared at pH 6.0. The effects of pH were smaller on WCSM than on CSM and CSPI slurries. Storage time (up to 8 days) did not greatly impact the adhesive performance of WCSM slurries prepared at pH 6.0, 7.5, and 9.0, but slightly reduced the adhesive strength of CSPI slurries with the same pH. The viscosity of WCSM slurries increased with storage over 8 days, but did not for CSPI slurries. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43637.