Title Alkali-treated Wheat Gluten Cross-linked with Sodium Alginate as a Bio-based Wood Adhesive for Interior Grade Particleboard
Authors Gedara, Ajith K. A. , Chianella, Iva , Bhattacharyya, Debabrata , ENDRINO ARMENTEROS, JOSÉ LUIS, Zhang, Qi
External publication Si
Means BioResources
Scope Article
Nature Científica
JCR Quartile 2
SJR Quartile 3
JCR Impact 1.747
SJR Impact 0.386
Web https://www.scopus.com/inward/record.uri?eid=2-s2.0-85137265646&doi=10.15376%2fbiores.16.4.7916-7934&partnerID=40&md5=3030efefc658fe962481e80882d2b8d4
Publication date 01/11/2021
ISI 000748249200003
Scopus Id 2-s2.0-85137265646
DOI 10.15376/biores.16.4.7916-7934
Abstract A bio-based wood adhesive formulation free of formaldehyde and made from alkali-treated wheat gluten (WG) and sodium alginate (SA) was developed. Its formulation was optimised, and it was characterised by Fourier Transform Infrared (FT-IR) spectroscopy. The bio-adhesive was utilized to make particle-boards both with virgin wood particles and recycled wood particles. A dry bio-adhesive content of 35% (w/w) was used to make samples with both type of particles. Single-layer samples of 10 mm thickness were obtained using wood particles of 1 mm (both virgin and recycled). These samples then were subjected to 3-point bending tests. Whereas the bending strength of samples made with recycled wood particles was 18.09 N/m(2) and therefore satisfied Type 18 of the Japanese industrial standards (JIS A 5908:2015), the bending strength of the samples made with virgin wood particles was 8.08 N/m(2) and satisfied \'Type 8 Base particle-board Decorative particle-board\' of the Japanese standards. The density of particle-board samples made from recycled wood particles was 916 kg/m(3), while that of samples made from virgin wood particles was 732 kg/m(3). The alkali-treated WG and SA bio-adhesive has the potential to be used to re-manufacture particle-boards, which can then be recycled and not disposed in landfills.
Keywords Sodium alginate; Wheat gluten; Bentonite; Particleboard
Universidad Loyola members

Change your preferences Manage cookies