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Wheat protein as adhesive for wood products for interior use
Linnaeus University, Faculty of Technology, Department of Forestry and Wood Technology.
Luleå University of Technology.
2015 (English)In: Pro Ligno, ISSN 1841-4737, E-ISSN 2069-7430, Vol. 11, no 4, p. 246-252Article in journal (Refereed) Published
Abstract [en]

Protein is one of the most researched and widely used natural adhesives. Before the break through of synthetic adhesives in the wood industry, proteins were commonly used in furniture production. Today, proteins in the form of industrial by-products e.g. soy protein, blood and wheat protein are on the market, and these proteins can in general be used as a base for wood-products adhesives. Proteins are in general denatured by a change in pH, heat or organic solvents before they can be used as adhesives. In this study, a cold-dissolution of wheat protein (gluten) was tested with regard to its usability for the production of particleboards and laminated veneer products. The bonding was evaluated by testing the internal bond strength, thickness swelling, tensile strength and tensile shear strength. The results showed that the strength of the bond-line was in some cases as high as the strength of the wood material, but also that there were in some cases problems with the penetration of the adhesive into the wood and this lowered the bond-line strength considerably. The main conclusion is that cold-dissolved gluten adhesives are a good alternative to commercial synthetic adhesives for interior use, but that there are still challenges with the poor moisture resistance of the adhesive. 

Place, publisher, year, edition, pages
2015. Vol. 11, no 4, p. 246-252
National Category
Construction Management Wood Science
Identifiers
URN: urn:nbn:se:lnu:diva-53692OAI: oai:DiVA.org:lnu-53692DiVA, id: diva2:938622
Available from: 2016-06-17 Created: 2016-06-17 Last updated: 2017-11-28Bibliographically approved

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Trischler, Johann

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  • apa
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  • nn-NB
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  • Other locale
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