Adhesive Performance of Sorghum Protein Extracted from Sorghum DDGS and Flour |
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Authors: | Ningbo Li Ying Wang Michael Tilley Scott R Bean Xiaorong Wu Xiuzhi Susan Sun and Donghai Wang |
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Institution: | (1) Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, KS 66506, USA;(2) USDA-ARS Center for Grain and Animal Health Research, Manhattan, KS 66502, USA;(3) Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA; |
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Abstract: | Distillers dried grains with solubles (DDGS) is the main co-product from grain-based ethanol production. The objective of
this research was to compare the adhesive performance of three types of sorghum proteins: acetic acid-extracted sorghum protein
from DDGS (PI), aqueous ethanol-extracted sorghum protein from DDGS (PII) and acetic acid-extracted sorghum protein from sorghum
flour (PF). Physicochemical properties including amino acid composition, and rheological, thermal and morphological properties
also were characterized. Results showed that PI had the best adhesion performance in terms of dry, wet and soak adhesion strength,
followed by PF and PII. The wet strength of PI at a concentration of 12% protein assembled at 150 °C was 3.15 MPa, compared
to 2.17 MPa and 2.59 MPa for PII and PF, respectively. DSC thermograms indicated that the PF protein isolates contained higher
levels of carbohydrates than PI and PII; such non-protein contaminants in the PF isolate could be the reason for its lower
adhesion strength than PI. In addition, PI might have more hydrophobic amino acids aligned at the protein-wood interface than
PII, which could explain the better water resistance of PI. The optimum sorghum protein concentration and pressing temperature
for maximum adhesion strength was 12% and 150 °C. PI had a significantly higher wet strength (3.15 MPa) than unmodified soy
protein (1.63 MPa for soy protein). The high percentage of hydrophobic amino acids in PI (57%) was likely a key factor in
the increased water resistance of PI compared with soy protein (36% hydrophobic amino acids). These results indicated that
sorghum protein has huge potential as an alternative to petroleum-based adhesives. |
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