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Whey protein polymerisation and its applications in environmentally safe adhesives
Author(s) -
Guo Mingruo,
Wang Guorong
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12303
Subject(s) - whey protein , adhesive , polymer , globular protein , stabiliser , chemistry , natural polymers , intermolecular force , polymerization , polymer chemistry , chemical engineering , materials science , organic chemistry , molecule , chromatography , food science , biochemistry , layer (electronics) , engineering
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.