4.7 Article

Phytic acid-assisted fabrication for soybean meal/nanofiber composite adhesive via bioinspired chelation reinforcement strategy

期刊

JOURNAL OF HAZARDOUS MATERIALS
卷 399, 期 -, 页码 -

出版社

ELSEVIER
DOI: 10.1016/j.jhazmat.2020.123064

关键词

Protein adhesive; Cellulose nanofiber; Phytic acid; Aminoclay; Chelation

资金

  1. National Natural Science Foundation of China [31722011]
  2. Nation Key Research and Development Program of China [2017YFD0601205]
  3. Beijing Forestry University Outstanding Young Talent Cultivation Project [2019JQ03004]

向作者/读者索取更多资源

Adhesives are commonly used in the wood industry, such as plywood, fiberboard, and particleboard, for making furniture, flooring, kitchen cabinets, and wall materials. However, almost all of these adhesives come from petroleum resources and release toxic substances that pollute the environment and endanger human health. Therefore, it is necessary to promote the production of eco-friendly adhesives. The development of plant-protein-based adhesives can increase the value of agricultural wastes and reduce the environmental hazards. However, their industrial application is limited by their poor mechanical strength and inferior water resistance. The main purpose of this study was to prepare a green effective reinforcer to improve the water resistance and mechanical strength of soybean meal (SM) adhesive. To achieve the above goals, a natural chelating agent physic acid (PA)-mediated aminoclay-cellulose nanofiber (AC@CNF) nanohybrid was prepared. Then, the AC@CNF-PA nanohybrids were combined with SM to prepare a high-performance SM-based adhesive. The water resistance of the modified adhesive was remarkably improved, with 105.2 % higher than that of the unmodified SM adhesive in wet shear strength. Moreover, the modified adhesive showed good cytocompatibility, biodegradability, and flame retardancy. This work suggested a new approach in preparing green high-performance protein-based adhesives.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据